Dark Chocolate Truffles

Easy Dark Chocolate Avocado Truffles

Photo & Recipe From:  "Detoxinista"

Link:  http://detoxinista.com/2014/02/easy-dark-chocolate-avocado-truffles/

Original Site Includes:  Step-by-step photo instructions



 makes 12
Adapted from Apple of My Eye
Ingredients:
6 oz. dark chocolate (I used 67% chocolate chips)
1/3 cup mashed avocado (about 1 small avocado)
1/2 teaspoon vanilla extract
pinch of salt
2 tablespoons cocoa powder, for rolling (optional)
Directions:
Combine the chocolate, vanilla extract and pinch of salt over a double boiler, and melt until completely smooth. (I just use an oven safe bowl over my small saucepan for this.) Mash the avocado with a fork until no lumps are visible, then stir it into the melted chocolate mixture until smooth and thickened. Place in the fridge to set for 20 minutes, or until slightly firm to the touch.
Once the mixture has been chilled and is slightly firm, use a tablespoon to scoop the chocolate into 12 balls. Place them on a pan lined with parchment paper, and roll the balls between the palms of your hand to create an smooth surface. (Be warned: this can get messy!)Place the 2 tablespoons of cocoa powder in small bowl, and roll each truffle into the cocoa to coat.Serve at room temperature, but store in the fridge for a lasting shelf life.

Chocolate Chip Cookie Bites

The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)

Recipe & Photo From:  "Texanerin Baking"
 
Link:  http://www.texanerin.com/2012/04/grain-free-peanut-butter-chocolate-chip-cookie-dough-bites.html
 
Original Site Includes:  Substitution Tips

 

Ingredients

• 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel¹
• 2 teaspoons vanilla extract
• ½ cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter - room temperature ²
• ¼ cup (80 grams) honey (commenters have used agave and maple syrup with success!)
• 1 teaspoon baking powder³
• a pinch of salt if your peanut butter doesn't have salt in it
• ½ cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)

 

Directions

1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
3. With wet hands, form into 1½" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
4. Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

Notes

1. My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
2. Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter. :)
3. If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.