• 1 1/2 cups brazil nuts
  • 1 cup dried apricots
  • 1/4 cup coconut butter
  • 1/2 cup cacao powder
  • 1/2 tbsp coconut oil
  • 1 tsp almond extract
  • 1 tsp maple extract
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup (optional)
  • 1/2 cup freeze dried raspberries

 

If you read my “Mint Berry Juice” post, you know that I was on a sugar high and out of control with my sweet cravings.   Granted the sugar was from mostly unrefined sources with an occasional, daily {just coming clean} organic cane sugar in my store bought items, like the amazing Ginny Bakes Cookie.  I am salivating just thinking about them lucky for me we have truffles!

Anyway, I decided to do a 2 week sugar cleanse, which I am only days into begrudgingly… I mean… with a glad heart.  I am thrilled some of you have joined me on this mission, which can seem impossible at times. You are holding me accountable to make it through.  It’s amazing when you start reading labels how you will spy that little ingredient, sneaky sugar.

Gluten Free Dairy Free Sugar Free Truffle Paleo

I usually use date sugar, dates, apricots, real maple syrup, Sucanat, coconut nectar and crystals, or just a plain old banana to sweeten my recipes. However, since I was acting like an addict and wondering where and what my next sweet fix would be, I decided I would take a break from these sugars.  Although healthier in nature, too much  can still  lower immunity, cause inflammation, feed candida, affect blood sugar, and raise blood pressure.

With my daughter’s Birthday and Valentines Day,  I was a hot mess with all the extra goodies!  I had brain fog and was not feeling like my energetic self.  It was like I was wading through the mud mentally and physically (if you read my Juice post, you get the picture, tee hee).  Anyway, I was fantasizing about truffles and, well, that is how we got here today.

I should tell you that in half the batch, I did not add maple syrup instead I used a dash of stevia {for those of us watching our sugar intake}, but I think using real maple syrup adds another rich level of flavor. Yes, of course I had to try it for you.  I fancied them both ways, but because I am keeping my word to myself, I couldn’t indulge in that syrupy yum yet.  I have kept real whole fruits in my diet for sweeteners, but sparingly like the apricots.   I am happy to report that I am starting to climb out of the fog and mud!

Raspberry Chocolate Truffles (raw, dairy & gluten free}
 
Prep time

Total time

 

Author:
Serves: 18-22 balls

Ingredients
  • 1½ cups brazil nuts {soaked are best}
  • 1 cup dried apricots
  • ¼ cup coconut butter
  • ½ cup cacao powder
  • ½ tbsp coconut oil
  • 1 tsp almond extract
  • 1 tsp maple extract
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup (optional)
  • ½ cup freeze dried raspberries

Instructions
  1. In a food processor, pulse Brazil nuts and apricots until they are finely chopped.
  2. Add all the ingredients, except dried raspberries and pulse till everything is blended.
  3. Form small balls and roll in crushed freeze dried berries.
  4. Place truffles in the refrigerator for 20 minutes to firm them up. Enjoy!

Notes
It is best to use soaked nuts for texture and taste but if you do not have time to soak them for a few hours {at least} you can use raw nuts. Walnuts and cashews work well in this recipe too. Please check out my “Soaking Nuts” post for more instructions and why soaking nuts is a good thing. This recipe is best kept in the refrigerator. You can use pitted dates in place of the apricots. I prefer apricots as they are lower in sugar.

Oh and after my sugar cleanse I will be heading over to one of my favorite blogs http://livinghealthywithchocolate.com/ to make something sweet to celebrate my achievement!

With a Spoonful of Sugar….I mean Spoonful of Health,

Dawn-Signature

 

 

 

P.S.  I’m finally on Instagram!  Yay!  “dawnspoonfulofhealth”  instagram