Paleo Chocolate Chip Cookie Dough Truffles

Friday, 26 July 2013

Paleo Chocolte Chip Cookie Dough Truffles

Paleo Chocolate Chip Cookie Dough Truffles
Delicious Choc Chip Cookie Dough Truffles taste like Reese's Cups without all that powdered sugar!

Raw Paleo Chocolate Chip Cookie Dough Truffles
The Choc Chip truffles before they get their divine 
crisp chocolate coating

Lots of Paleo Chocolate Chip Cookie Dough Truffles
Gone in a flash! Sooooo yuuuuuuum.

I found this Paleo Chocolate Chip Cookie Dough Truffles recipe while I was searching through paleo websites to see what everyone is up. Taylor Made it Paleo was the website I found it on and couldn't believe my eyes when I did. Go Taylor!

These truffles are wheat free, gluten free, dairy free and sugar free. The only thing that has dairy in it is the chocolate chips and coating.  If you can find dairy free chocolate then you are laughing!

Looking through Taylor's recipe I disagreed on the ingredients and wanted to simplify it so changed around a few items and quantities.

I always halve the recipe because I always end up making more and then regret it as I have gobbled it all up myself.

I much prefer my version of Paleo Chocolate Chip Cookie Dough Truffles. There is a small amount of ingredients and so quick and easy to make.

WARNING! These are out of this world ridiculously good. I gave my sister six of them to share with her husband. He came home to one! You have been warned.

Chocolate Chip Cookie Dough Truffles

Makes 20 bite size truffles

For the truffles:
1/2 cup almond meal
1/2 cup peanut butter (or any nut butter)
1 teaspoon honey
1/2 teaspoon vanilla essence
1/2 cup Chocolate Chips

For the chocolate coating:
3/4 cup Chocolate Chips


1. Combine ingredients for truffles in a bowl until well combined.

2. Roll into bite sized balls then place on a baking tray lined with baking paper.

3. Allow to harden in freezer for about 10-15 minutes.

4. Melt the chocolate for the coating in a bowl in the microwave. Heat for 30 seconds then stir. Heat again in 30 second bursts until melted.

5. Once melted remove truffles from freezer. Dip truffles in chocolate with a fork (use fork as a spoon do not piece truffles. This way the chocolate runs between the prongs) and then place on tray. I find it easier to use a fork it never works for me using a tooth pick or bamboo skewer.

6. Once truffles are covered with chocolate place them back in the freezer for another 10-15 minutes until they harden.

7. Enjoy.

Note: Make sure to store in fridge as they will melt outside. Not that they will last that long.

Paleo Vanilla Pudding

Thursday, 25 July 2013

Paleo Vanilla Pudding

I saw this Paleo Vanilla Pudding recipe and had to make it. I have seen so many recipes ask for cashews to be soaked overnight and had to finally do it. I love the creamy consistency the soaked cashews have. It is such a novel idea.

After I took this photo I tasted the Paleo Vanilla Pudding and decided it was too thick. I put in more water and it then looked more like Vanilla Pudding.

Tastes so good and will make more. This Paleo Vanilla Pudding is a great little snack and quick and easy to make. 

Paleo Vanilla Pudding

1 cup raw cashews, soaked in water overnight
1 tablespoon honey
1/2 teaspoon cinnamon
1/2 cup water

Place all the ingredients into your blender and blend until smooth.

Spoon into a bowl sprinkle cinnamon on top and enjoy. 

Sprinkle cinnamon on top.

Tastes great warm or cold. 

Note: I like my pudding thick but if you want it a bit thinner add more water.


Paleo Chocolate Mousse

Tuesday, 23 July 2013

Paleo Chocolate Mousse - Dairy free, gluten free, wheat free

This is a simple and easy paleo Chocolate Mousse to try. I find I like to add cinnamon when I make anything with chocolate. I like the taste of them together so have done it again here.

Paleo Chocolate Mousse

2 frozen bananas
1 tablespoon cocoa powder
1/2 teaspoon cinnamon
1 tablespoon honey
100ml coconut milk


Peel the skins off the bananas wrap in cling wrap and place in freezer overnight.

Take banans out of freezer and slice. It's not easy and be careful as they can go flying around the kitchen!

In a food processor place all ingredients and blend until smooth.

I like my mousse thick. If you like it a bit thinner add extra coconut milk.

I used granola for my topping as I like the crunch that goes with the smoothness of the mousse but you can use any fruit including strawberries, bananas, passionfruit... The choice is yours.

Chocolate Meringue Torte

Saturday, 20 July 2013

Chocolate Meringue Torte

Chocolate Meringue Torte - Wheat free, gluten free

Chocolate Meringue Torte

How wickedly divine is this Chocolate Meringue Torte. It is even more delicious than it looks. The mousse is incredibly silky and smooth and it has a secret ingredient.

I was invited to dinner at my sisters and decided to bring dessert. Since she is doing Weight Watchers she gave me a choice of recipes. I chose this one but have changed it from the original which said that you had to buy the mousse but I wasn't having a bar of that. No added chemicals and preservatives for me.

I have never made chocolate mousse before because I thought it was too hard but I was wrong. I am definitely going to make chocolate mousse again. Just to enjoy on it's own will be wonderful.

The mousse recipe is from Masterchef when Matt, George and Garry made chocolate mousse three different ways. Of course I chose Matt's as it is the healthiest of the three but once again I changed it.

I used a little less chocolate and sugar and instead of milk I used Rice Milk. You wouldn't even know the difference.

This is an incredibly delicious, addictive dessert. It is so light and soft and silky in the mouth. It does take a little while to make - just over 2 hours - but it is worth it.

Chocolate Meringue Torte

4 medium egg whites
1/2 cup caster sugar
3 tsp cornflour, sifted
100gm strawberries chopped

Chocolate Mousse
150g dark chocolate, broken into pieces
1/3 cup Rice Milk
2 egg yolks
4 egg whites
2 tablespoons caster sugar

Meringue Instructions

Preheat oven to 160ÂșC.

Line 3 baking trays with baking paper. Draw a 25cm x 10cm rectangle on each sheet of baking paper.

Using electric beaters, beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, beating until the sugar dissolves. Sprinkle the cornflour into the mixture and gentle fold it in.

Divide meringue mixture among prepared rectangles and spread evenly. Bake for 30–35 minutes or until slightly browned and crisp on the outside. Cool on trays.

Chocolate Mousse Instructions

Melt chocolate in a heatproof bowl in a microwave on medium heat for 1 minute, stir  then heat for a further 30 seconds or until chocolate has completely melted.

Heat rice milk until boiling then gently whisk milk into chocolate until just combined. Set aside to cool slightly. Gently whisk in egg yolks until just combined.

Meanwhile, using an electric mixer beat egg whites to soft peaks. Sprinkle sugar over egg whites then beat until stiff and glossy.

Fold one-third of the chocolate mixture at a time into the  egg whites until combined.

Cover mousse with cling wrap and place into fridge until firm around 1 hour.

Combining mousse and meringues

Once the mousse has thickened get a platter and place one layer of meringue on the bottom. Then spread some of the mousse mixture on top.

Place another layer of meringue then spread more of the mousse mixture over it. Place last layer of meringue on top.

Spread a thin layer of chocolate mousse then top with chopped strawberries.

Spanish Almond Cake

Saturday, 13 July 2013

Spanish Almond Cake

Spanish Almond Cake - Gluten free, grain free, dairy free

I got this delicious recipe from Epicurious. I was searching for a wheat free cake as it was my nephews name day and I offered to make a cake. I had to make something I could eat so searched for a wheat free cake and found this one.

The story of the cake is what drew me to this Almond Cake recipe as I have had many Almond Cakes and most of them boring but this one is heavenly.

The Almond Cake recipe is from Claudia Roden's Food of Spain. Apparently those who visit the great Cathedral of Santiago de Compostela in Spain, where the relics of the apostle Saint James are believed to be buried, see the cake in the windows of every pastry shop in town.

I definitely want to do this walk one day. It is one for the bucket list.

I have changed a few of the ingredients as I didn't agree with them. I don't like using too much sugar and don't like almond essence at all as it always tastes so fake.

I think if I make this again I would reduce the sugar even more or even try honey. I find when I use honey it makes the cake heavy and it doesn't rise as much. I am still experimenting. Also this is a very sweet cake so I might not use the vanilla essence either.

This cake is so deliciously light and the aromas of the orange and lemon peel are absolutely divine. It has an incredible aroma and will make you kitchen smell so fresh and homey. Always a good sign of a great recipe.

I placed the cake in a 20cm cake tin but it is traditionally made a bit thinner so if you have a larger tin just use that. It can be made in many sizes, big and small, thin and thick.

Let me know what you choose to do and how you went. It's always fun playing with recipes.

Spanish Almond Cake Recipe

1 3/4 cups blanched whole almonds
6 large eggs, separated
3/4 cup caster sugar
Grated zest of 1 orange
Grated zest of 1 lemon
1 teaspoon vanilla essence
Icing sugar for dusting or cover cake in apricot jam

Finely grind the almonds in a food processor.

With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and vanilla extract. Add the ground almonds and mix well.

With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture. I love doing this. It's so nice and fluffy. The mixture is thick so you will need to do a lot of gentle folding until they combine.

I sprayed a 20cm/8 inch cake tin with olive oil and lined it with baking paper but you can use any size tin. A larger more shallow dish is more traditional. Pour the cake batter in the tin and bake in a preheated oven at 180C/ 350°F for 40 minutes, or until firm to the touch.

Cool in tin for a few minutes then allow to cool on wire rack.

Before serving dust the top of the cake with icing sugar or you can use apricot jam.

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