These chocolate truffles are RICH, CREAMY and a DELIGHTFUL way to enjoy chocolate in a way that is free of JUNK and FULL of nutrients!
They are not in the least only enjoyable for people on a grain-free, sugar-free diet…..EVERYONE WILL LOVE THESE GAPS-friendly dark chocolate truffles.
3 bakers chocolate squares-chopped up
½ C coconut milk (canned kind)
½ C coconut manna (AKA- coconut butter)
½ C coconut oil
½ C almond flour
½ C raw honey
3 servings of stevia
Pinch of real salt
1 t vanilla extract
- Heat coconut oil and milk over medium heat until bubbling.
- Remove and add coconut manna and chocolate squares. Let melt.
- Whisk together with the rest of the ingredients until smooth and creamy.
- Place in fridge for at least 3 hours until semi-solid.
- Scoop out small spoonfuls of chocolate and shape into a ball.
- Roll in toppings, i.e. chopped nuts or coconut.
- Store in fridge or freezer, they will melt if they are at room temperature for too long.
- It’s hard to get a perfect ball because they start to melt with your hand temperature, so work fast and don’t worry too much about the shape.
- If you wait to add the raw honey until it cools down a bit, it should stay raw, maintaining its wonderful benefits.
½ C homemade mayo
2 T mustard
½ t real salt
Pinch of cayenne pepper & garlic powder
Paprika (sprinkle on top)
- Boil eggs for 7 minutes.
- Crack, cut in half lengthwise and `put cooked yoke in food processor.
- Add to yoke the rest of the ingredients and blend until smooth.
- Spoon creamy mixture into egg ‘holes’, sprinkle with paprika. Serve cold.
I cannot wait to let my husband try this recipe out! I’m certain he will not let another person touch it, once he gets his hands on it! I would never have thought this beloved football game recipe of ours could ever be a nutrient-dense snack- but this recipe tastes SO much like the ‘real’ thing I was shocked! I often keep these ingredients made in the fridge (ranch, cream, chicken) and if this is the case, this dish takes literally 5 minutes to throw together. It takes a little planning to make it happen, but you will be SO pleased you did! The result is a creamy, cheesy, mild-medium spicy appetizer that will be quite the crowd pleaser.
2 ½ C cubed/shredded chicken-cooked
1 C homemade sour cream
¼ C Frank’s Red Hot Sauce (no GAPS-illegal ingredients)
1 C cheddar cheese- shredded
1 C crumbly blue/gorgonzola cheese crumbles
¼ C homemade ranch dressing
- Mix all ingredients together well.
- Put into butter-greased medium sized glass pan.
- Bake for 20 minutes on 350 degrees until bubbly and hot!
Dip with some fresh veggies or homemade crackers! YUM!