If you're on a gluten free diet it can be tricky to find a dessert that suits your needs and tastes amazing. But we've got our hands on a copy of Paleo Desserts: 125 Delicious Everyday Favourites, Gluten and Grain-Free by Jane Barthelemy, which is packed full of easy recipes for Christmas parties.
This truffle how-to guide is perfect for chocolate lovers...
Dark Chocolate Truffles
4 oz 100% cacao unsweetened baking chocolate or raw paste
½ cup unsweetened coconut milk
1½ cups natural sweetener or natural chicory root sweetener
2t sp pure vanilla extract
For the coatings:
Raw nuts, chopped and lightly toasted
Shredded unsweetened coconut
Dark chocolate nibs
Or whatever else you fancy!
Weigh out the chocolate and cut it into large chunks. In a food processor, chop it into tiny pieces.
In a small saucepan over medium, heat, slowly heat the coconut milk, sweetener and vanilla. Stir until the sweetener dissolves and the mixture is hot but not boiling.
Remove from the heat and immediately add the chopped chocolate. Stir with a small whisk until smooth and creamy. If it cools too fast it may get lumps; if this happens, put the pan on the heat briefly to soften it gently, but do not boil.
Low heat is enough to melt the chocolate. Stir until perfectly smooth then pour the mixture into a bowl and chill for two hours until firm.
Get out a heavy serving plate and chill it.
To form the truffles: Use a spoon to measure out small portions of the soft chocolate, and then roll in three quarter inch balls between your hands.
Coat in the coatings of your choice. Arrange them on your cold serving plate.
Keep the finished truffles refrigerated and enjoy!
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