5-Ingredient Chocolate Dream Truffles (Paleo & Vegan)

Chocolate Dream Truffles - Dairy-Free/Paleo Truffles

It was an inside joke. As the truffles hit the table I could feel the smile slowly curl it's way up the corner of my lips. They were good--really good- and it was all because of one secret ingredient. Sure enough everyone would ask for the recipe, or a second round. Thats when I was sworn from ever admitting the secret ingredient. 

It's like when grandma has a secret ingredient in her cake and she never tells you what makes it so good. It's like that but different because well, I'm no grandma and truffles aren't cake. And of course these aren't those truffles, because I can't share that recipe (Ever.). But I made these truffles on a total whim and then fell in love. So much in love that I knew right away that they'd make it to the blog. 

Chocolate Dream Truffles - Dairy-Free/Paleo Truffles

Think Ferrero Rocher but only 5-Ingredients and even creamier. As a total chocoholic I can confirm: this is what dreams are made of. Seriously. Chocolate, hazelnuts, a bit of coconut milk, and more chocolate. Am I awake? Pinch me! 

Ok, ok, I don't know what you dream of--I actually do dream of recipes pretty frequently- but these truffles, whether you're a weirdo food-dreamer like me or not, are dream worthy. Party worthy. Keep-them-all-to-yourself-and-tell-no-one-you-made-them worthy. Enough talking. Let's just make some truffles! 

Chocolate Dream Truffles - Dairy-Free/Paleo Truffles

5-Ingredient Chocolate Dream Truffles (Paleo & Vegan)

Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Dream are made of truffles like these. Mine are at least.

Serves: 24    |    Total Active Time:



Ingredients:

  • 1/3 cup can of coconut milk, full cup
  • 1-1/4 cup semi-sweet chocolate chips (choose a dairy-free brand to make these truffles dairy-free)
  • 1 teaspoon coconut oil
  • 1/4 cup hazelnuts
  • 1/4 cup cacao nibs

Directions:

  1. First, make the ganache: heat the coconut milk in a heavy-bottomed sauce pan until it boils (or heat it in a microwave safe bowl until it just begins to boil). Remove from heat, and pour 3/4 cup of chocolate chips into the coconut milk. All the heat of the coconut milk to melt the chocolate. After several minutes, use a spatula to stir the ganache until smooth. Cover with plastic wrap, and place in fridge to chill.
  2. Then, toast the hazelnuts: spread the hazelnuts out in a single layer in an oven-safe pan. Place in oven set to 275°F and toast for 15-20 minutes, or until golden and aromatic. Remove from oven and set aside to cool.
  3. Once ganache has chilled for about 1 hour, and you are read to make the truffles, stir the ganache again. Then, place it in the freezer to make it firm enough to work with while you prepare the dipping chocolate.
  4. Prepare the dipping chocolate: heat the remaining 1/2 cup of chocolate chips over low heat in a heavy-bottomed sauce pan. Stir the chocolate occasionally to ensure even melting. Once the chocolate is smooth, remove it from the stove to and stir in the coconut oil.
  5. Prepare a cookie sheet by lining it with parchment paper or a silicon baking mat. Finally, assemble the truffles: Pull the ganache from the freezer. Using a small spoon, scoop 1 heaping teaspoon of ganache. Place a single hazelnut in the center of the ganache, and then roll it into a ball (your hands will get messy! If the ganache gets too stick to work with, return it to the freezer for 15 minutes). Then, using a fork, dip the truffle into the melted chocolate and turn to coat. Lift the truffle out of the chocolate, allowing excess to drizzle off. Place truffle on parchment-lined pan and sprinkle with a couple of cacao nibs.
  6. Once all of the truffles have been dipped, place pan in fridge to allow chocolate to set. Truffles can then be transferred to a serving dish or tupperware. Store in fridge for up to 1 week.

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No-Bake Paleo Raspberry Chocolate Cheesecake Bars

Raw Raspberry Cheesecake Slice (Paleo)

Yes! Another post that's all about chocolate. 😍

I'm not for a minute going to be sad that Valentine's Day gives us one more reason to eat chocolate. (Ok, maybe I don't need a reason, but the rationalization I'll take!) 

And ok, ok, chocolate aside this dessert is really about everything else it has going for it. Seriously, behold the glory: no-bake, refined-sugar free, Raspberry Chocolate Cheesecake Bars. Did I say "😍" yet? 

Raw Raspberry Cheesecake Slice (Paleo)

The one thing I can't decide: which layer is the best. Is is the creamy cashew center? The tart raspberries, juicing out from the middle? That sticky chocolate crust? Or maybe it's the melt-away chocolate topping. 

What do you think? Are you going to be a creamy cheesecake lover or is your fork going to focus on the chewy date-walnut-cocoa crust? 

Raw Raspberry Cheesecake Slices

Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Serves: 8   |    Total Time:



Ingredients:

    Raw Walnut Crust:
  • 6 dates, pitted
  • 1/4 cup walnuts
  • 1/4 cup coconut
  • 1 tablespoon cocoa
  • Dash salt
  • Cashew Cheesecake Filling:
  • 1 cup raw cashews
  • 1 cup water
  • 2 teaspoons lemon juice
  • 4 tablespoons maple syrup
  • 2 tablespoon melted coconut oil
  • 3 tablespoon coconut milk (canned, full-fat)
  • 1 cup raspberries
  • Chocolate Topping:
  • 1/4 cup coconut oil
  • 1/4 cup cocoa

Directions:

  1. Before you get started, you’ll need to soak the cashews in water. Place the 3/4 cup cashews in the 3/4 cup water and set aside in a covered bowl overnight. In the morning (or after several hours) the cashews should be plump and soft. Strain out the water.
  2. When ready to assemble, fit the bottom of a 9-inch bread pan with parchment paper. Now, prepare the raw walnut crust: In a food processor, pulse the dates until chopped into fine bits. Add the nuts and chocolate to the food processor, and pulse until a stick meal forms. Add the cocoa and salt, and pulse until incorporated. Press the date filling into the bottom of the pan fitted with parchment paper, until an even layer is formed. Place in fridge.
  3. To make the cheesecake filling, combine the ingredients for the filling in a high-speed blender. Blend until a creamy mixture forms (scrape sides of blender jar between cycles). Once no little chunks remain, spread the filling in an even layer over the raw walnut crust. Top with raspberries.
  4. Prepare the chocolate topping: melt the coconut oil until completely liquid. Whisk in the cocoa. Pour chocolate topping over raspberry layer. Place bread pan to the fridge to allow to set, at least 2 hours before slicing. For best slices, freeze the cheesecake instead (this will give the cheesecake filling more structure, so that the chocolate doesn’t crack when you go to cut it. If you don’t mind cracks — skip this step!).

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Raw Raspberry Cheesecake Slice (Paleo)
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Grain-Free Brown Butter Chocolate Chip Mini Scones

Grain-free scones

Full body exhaustion. That is what I feel right now. This winter I've only been skiing twice, which means this Sunday -- a full day on the slopes, at 7°F, hit me hard. It was directly followed, and directly correlated with a craving for chocolate. Chocolate, treats, and all things delicious. (Hey, I deserved it, right? 😁Right.) 

That's why it was suuuuch a good thing that I had a double batch of these dainty scones waiting on the counter at home. Chocolate chip scones, to the rescue! That's one knight in shining armor I'll never deny... 😉

Grain-free scones

I usually don't think of grain-free baked goods as "light" or fluffy. Not at all. But these! That is exactly what they are. And tender, too. The texture? All thanks to the special bags of almond flour and coconut flour that arrived on my door step last week. 

When I first heard that the almond flour from Anthony's Goods was being called "pastry grade" I was a tad skeptical (I'm always a skeptic): how could they possibly get the flour soft and fine? Wouldn't it just turn to almond butter? But then... then I opened that first package. 

Grain-free scones

Sure enough, the flour was softer than any almond flour I've ever used. It was almost airy, but still fully of nutty flavor. As soon as I had laid eyes on that almond flour, I realized it was true -- a better almond flour was here! I greedily grabbed for the coconut flour to see if it too was a dream come true. Soft white, the coconut flour was a finer grind than any coconut flour I buy at my local grocer. That's when I knew I had to get baking, right away. 

These scones are simple, but they are soooo good. They're soft and buttery and full of chocolate chips -- what more could you want? Oh, and they're crispy on the corners too! Tea time anyone? Don't mind if I do!

Grain-free scones

Anthony's Goods provided me with product for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Anthony's Goods helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.  

Grain-Free Brown Butter Chocolate Chip Mini Scones

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Serves: 16 mini scones   |    Total Time:



Ingredients:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons canned coconut milk
  • 1 tablespoon maple syrup
  • 1/4 cup browned butter
  • 1 egg
  • 1/2 cup chocolate chips

Directions:

  1. In a small pot, heat the butter over low heat. Allow the butter to melt, and watch it closely. After several minutes, it will begin to turn to a golden brown color (It will take some time before it starts to change color, but once the change starts, it will go quickly). Once the butter is rich golden color (but not burnt), remove it from the heat. Pour butter into a small heat-safe bowl and set it aside to cool.
  2. Preheat oven to 325°F. In a medium bowl, whisk together the almond flour, coconut flour, salt, and baking soda. In a separate bowl, whisk together the coconut milk, maple syrup, and egg. Carefully test the butter with your finger — if it is cool, add it to the mixture and which to combine (if it is still warm, wait until it is cool, otherwise you will end up with scrambled eggs).
  3. Using a spatula or wooden spoon, fold the egg mixture into the dry ingredients until a dough forms. Fold in the chocolate chips.
  4. Shape dough into two disk shapes, each about 1 inch thick. Place the disks on a cutting board and cut each one into 8 slices (the same way you would cut a pizza or pie). Move the triangle to a cookie sheet lined with parchment paper, and place in oven. Bake for 15 minutes, until scones are golden on the top and edges. Remove from oven and allow to cool for 10 minutes before serving. Store in an air-tight container.

Grain-free scones
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