Paleo Power Truffles

Here we go with my little food fling, once again…  Into the land of Paleo.  I feel as if I must continue to claim my anti-absolutist stance when it comes to these foods and I’m really not sure why–I’m pretty sure it has something to do with my ego and my resistance to drinking anyone else’s Kool-aid!

These are just plain yummy, and a great source of energy to boot!  I came up with the idea because I saw something similar on the  Justin’s website, using peanut butter, sans the paleo crunch, and my mind started spinning.  Here’s what I came up with:

Paleo Power Truffles

Ingredients:

2 Cups Almond Butter, crunchy or creamy (my intent was to use Justin’s  but I wasn’t willing to spend the $11, compared to the $6.99 Whole Foods brand!)

1/3 Cup Grade A Maple Syrup

¼ Cup Coconut Flour

½ Teaspoon Sea Salt

2/3 Cup Paleo Crunch, chopped (plus a small amount to sprinkle on top).
(I chopped this kind of course in a small hand chopper)

1 Box Chocolove Dark Chocolate Chips

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Directions:

  • In a large bowl, combine almond butter, syrup, coconut flour, and sea salt.  Mix well.
  • Add Paleo Crunch and stir until well combined.
  • Form into bite-sized balls, place on a cookie sheet covered with parchment paper, and refrigerate.
  • In a double boiler, melt chocolate on low-medium heat, stirring frequently.

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  • Dip each almond butter ball into the chocolate and place back onto the parchment.
  • Sprinkle the remainder of paleo crunch on top.
  • Freeze the balls for about 20 minutes or until chocolate is set.

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  • Enjoy!  (yields about 24 balls)
  • Keep refrigerated

My kids were devouring these and I didn’t even have to feel bad.  No refined sugar, no weird additives…  just good, nutritious, whole food!  (Okay, a little sugar in the chocolate, but not much and….  well, it is dark chocolate!)

I’d love to hear your feedback!

For the Love of Your Life!

Angie

Chocolate Avocado Mousse Layered with Banana Slices

As I mentioned in an earlier post (the Chocolate Avocado Brownies recipe), I learned of the diverse uses of avocado in baking and sweet treats on a trip to Maui.  I’ve been fascinated since.  This mousse was inspired by a chef in Wailaia; who made the most decadent, vegan dessert for my son because he wasn’t able to eat any of the other desserts on the menu due to severe food allergies.  I’ve wanted to replicate it since then.AvocadoMousse1

My kids are equally fascinated by the fact that avocados—a fruit—can be used in their treats, so when I tempt them with some new avocado experiment, I’m pleasantly surprised with their excitement!

I love that they receive healthy nourishment and get to feel indulgent at the same time!  This one, they devoured!

Ingredients:

1 Large Ripe Avocado

A heaping ¼ Cup measure of Organic Cocoa Powder

2-3 TBS Honey (I’m a big fan of raw, local honey!) *

1 TBS Pure Grade A Maple Syrup

1 tsp Pure Madagascar Vanilla

A Pinch of Sea Salt

1 Ripe Banana

Soy Whip Topping (or other whipped topping of your choice–there are some great homemade versions that use coconut milk.  Another of my favorites uses blended cashews…  I’ll need to find that one again soon!)

*Play around with the right sweetness, after adding both honey & maple syrup.  I definitely prefer the blend, and I personally prefer a bit of the bitter chocolate taste—my kids like things a little sweeter!

Directions:

Spoon the avocado into a large bowl, add the other ingredients and begin AvocadoMousse2mixing with a hand mixer.  Once all of the ingredients are combined, use a rubber spatula to scrape the edges, and keep mixing—the more you mix, the smoother it will become.  When you’ve blended it to the consistency you want, layer the mousse in dessert cups (four of them) with slices of banana.  Top with whipped topping and enjoy!

Variations:

I’ve had a similar dessert with mint leaves and a touch of mint extract added to the mousse.  I’ve also eaten it with raspberries.  I think it could be wonderful with most fruits!  I also would like to try it with a bit of almond extract and topped with sliced almonds, or with coconut extract topped with coconut flakes.  And for those who like a little heat, try a pinch of cayenne!  I’d love to hear of some of the other variations that you try!

AvocadoMousse3For the Love of Your Life,

Angie