Healthly Pure Chocolate Truffle Snacks

Healthy and Chocolate in the same title? Go Dairy Free has done it again.  I am totally in.  These are similar to some truffles we used to make. I would use sun butter. Yum!

photo from Go Dairy Free

Healthy Pure Chocolate Truffle Snacks

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Prep time

20 mins

Total time

20 mins

For slightly sweeter snack balls that still have ample cacao benefits, you can substitute 85% chocolate chips. Note that the prep time does not include chilling time in the refrigerator.

Author: Alisa Fleming, founder of GoDairyFree.org

Serves: about 9 truffle bites

Ingredients

• 4 large, pitted Medjool dates
• 2 tablespoons Pascha 100% Cacao Dark Chocolate Chips, melted
• 1 tablespoons almond butter (or sunflower seed butter for nut-free)
• Sweetener, optional (I use 3 to 4 drops vanilla stevia)
• Almond flour / meal (or unsweetened shredded coconut for nut-free)

Instructions

1. Soak the dates in hot water for 10 minutes. Drain.
2. In a medium bowl, mash (I use a fork) the soaked dates with the melted chocolate chips and almond butter, until relatively smooth and well-distributed. Add in sweetener, to taste, if desired.
3. Scoop the mixture by the generous ½ tablespoon and roll into balls.
4. Place some almond flour or almond meal (about 2 tablespoons, or more as needed) on a plate, and roll the balls in it to coat.
5. Refrigerate the truffles for 30 minutes to set-up. They can be stored in the refrigerator or freezer* until snack time!

Notes

*These healthy bites actually stay tender when frozen, so they can be eaten straight from the freezer and will keep there for a few months in an airtight plastic bag.

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Gluten and Dairy Free Chili Lime Corn on the Cob

Oh, yum!  Before you retire your BBQ at the end of this gorgeous summer, may I suggest you try making these on the grill? Wow!  Thanks to Driftwood-Gardens for this great idea!

photo from Driftwood-gardens.com

• 6 ears of corn
• 1/4 cup coconut oil
• Juice of 2 limes
• 4 teaspoons chili powder
• 2 teaspoons garlic powder
• cilantro, coarsely chopped – about 1/3 cup
• salt to taste

Corn is the easiest thing in the world to cook.  You literally cannot mess it up.  You can grill it with the silk removed and the husk left on, or you can just boil it for a few minutes on your stove top.  I usually make mine on the stove.

I cut my ears into thirds, covered them with water and heated to boiling, then boiled them for about 8-10 minutes.

Meanwhile, in a large mixing bowl I combined the coconut oil, lime juice, chili powder and garlic powder.  Mix together until all ingredients are combined.  Once corn is finished cooking I removed it from the pot with tongs and added it to the mixing bowl.  I mixed my cobs in the flavor mixture until each one was coated with the seasoning on all sides.

Plate corn, sprinkle with salt to taste and chopped cilantro.

{Dairy and Gluten Free} Chicken Avacado Dill Pasta Salad

The Pretty Bee came up with this yummy little recipe to add some interest to your meal plan. Check it out! I would use Vegenaise for the Mayo.

 

PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

 

A fantastic light lunch - pasta salad with chicken, grapes, and a savory dill avocado dressing.

Author: The Pretty Bee

Recipe type: Salad

Serves: 6

INGREDIENTS

• 4 cups cooked gluten free macaroni
• 3 cups cooked chicken, shredded (you can use a rotisserie chicken for convenience)
• 1 small onion, chopped
• 1½ cups red grapes, sliced in half
• 1 avocado, pitted and sliced
• ¼ cup dairy free mayonnaise
• 1 cup almond milk
• 2 Tablespoons dried dill
• 1 teaspoon sea salt
• ½ teaspoon pepper

photo from The Pretty Bee

METHOD

1. Put the cooked macaroni, chicken, onion, and grapes in a large bowl. Set aside.
2. Place the avocado, almond milk, mayo, dill, salt, and pepper in a blender, and blend on high until smooth.
3. Pour the dressing over the other ingredients, and mix together to coat.
4. Refrigerate until ready to serve.