Chocolate Energy “Truffles”

Chocolate Energy “Truffles”

This past weekend I was fortunate enough to attend the 7th annual Oregon Chocolate Festival. As a gluten and dairy free taster, I was very pleasantly surprised to see so many different vegan and gluten free chocolate treat and energy snack options. My favorite item of the day is called “The Bliss Bar”. These are great little energy bars made from raw and organic cacao, honey, pumpkin seed and other various ingredients. If your interested in trying them yourself, check out their website (www.theblissbar.org).

These and most other good organic energy bars tend to be a little on the spendy side. Instead of buying an entire case of these (cause they are yummy), I decided to try to make my own version.

What I came up with is a bit different in texture from the bliss bar.  I was going for something more like an indulgent chocolate truffle that you need not feel guilty about.

Chocolate Energy “Truffles”

Chocolate Energy “Truffles”

1/4 c. Raw pumpkin seeds

1/4 c. Raw cashews

1/4 c. Raw pecans

2 Tb. Chia seeds

3 – 4 Tb. Cocoa

1 – 2 Tb. Honey (use 2 Tb. if you want it a little sweeter)

4 Re hydrated dates

4 Re hydrated apricots

1/4 c. Coconut flour

Mixture of nuts, seeds, cocoa, honey, dates and apricots.

In a food processor, combine seeds, nuts,  3 Tb. cocoa and honey.

Blend well, until all the ingredients come together.

Remove mixture from food processor and set aside.

Add re-hydrated dates and apricots to food processor and mix well.

Mix date/apricot paste into the chocolate nut mixture and blend well.

If the mixture is too sticky, add 1 Tb. cocoa.

Roll nut and fruit mixture into small balls, about 1″.

Should make about 10 – 12 truffles.

Roll in coconut flour.

Good served at room temperature or chilled in the fridge.

Chocolate Energy “Truffles” rolled in coconut flour.
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Pumpkin Pecan Chocolate Chip Muffins

Mini Pumpkin Pecan Chocolate Chip Muffins

Fall pumpkins are finally making their way out of the garden and onto your porch. Why not turn some into muffins too! These mini pumpkin pecan chocolate chip muffins are a perfect fall treat. Great for a quick breakfast, an after dinner snack or a treat for your friends.

Pumpkin Pecan Chocolate Chip Muffins

2/3 c. Brown rice flour

2/3 c. Tapioca flour

1/3 c. Millet flour

3/4 c. Evaporated cane sugar

3/4 tsp. Xanthan gum

1 tsp. Baking powder

1/2 tsp. Baking soda

1/2 tsp. Sea salt

1 Tb. Pumpkin pie spice

1 c. Pumpkin puree

1/4 c. Coconut oil

1/4 c. Coconut yogurt or applesauce

2 Eggs

3/4 c. Chocolate chips

1/2 c. Pecans, chopped

Pumpkin Pecan Chocolate Chip Muffins

Preheat oven to 350 F.

In medium bowl, sift together flours, sugar, baking soda, baking powder, xanthan gum, pumpkin pie spice and salt.

In another medium bowl, whisk together pumpkin, oil, yogurt and eggs.

Add pumpkin mixture to dry mix and combine well.

Add chocolate chips and pecans.

Grease muffins pans with coconut oil.

Bake 15 – 25 minutes, depending on  size.

I made mini muffins and large heart muffins. (minis 18-20 min./ hearts 25 min.)

Check with a toothpick if you’re unsure.

Let cool, at least 5 minutes.

Pumpkin Pecan Chocolate Chip Muffins

Honey Mustard Chicken Salad

Honey Mustard Chicken Salad

I love, love, love a yummy chicken salad recipe and this is one of my absolute favorites. This recipe is my take on the chicken salad featured at a small gourmet cafe I worked at years ago. I warn you this salad can become very addictive! 🙂

Serve on a sandwich or over mixed greens.

 

Honey Mustard Chicken Salad

2 Boneless, skinless chicken breast, cooked and diced

3 Celery stalks, chopped

2 c. Red grapes

1/4 c. Green onion

1/4 c. Parsley, chopped

1/2 c. Pecans, chopped

1 c. Mayonnaise

1/4 c. Honey

2 – 4 Tb. Dijon mustard

1 tsp. Garlic powder

1/2 tsp. Black pepper

 

In large mixing bowl, combine mayo, mustard, honey, garlic and black pepper.

Add chicken, celery, grapes, green onion, parsley and pecans.

Chill and serve.

Honey Mustard Chicken Salad

Grandma H’s Vanilla Glazed Fresh Apple Cookies

Grandma H's Fresh Apple Cookies

Cookie number 3 in the Grandma H’s cookie series is the Fresh Apple Cookie with Vanilla glaze. My grandma always had more apples than anyone would know what to do with come fall apple harvest time. This fresh apple cookie is a great way to use up some of those apples and a delicious fall treat. This time i didn’t use the glaze, because I’m feeling a little overloaded on sugar. These cookies are still plenty sweet without it.

Grandma H’s Vanilla Glazed Fresh Apple cookies

2 c. Brown rice flour

1/2 c. Tapioca flour

1 tsp. Baking soda

1 tsp. Xanthan gun

1 tsp. Cinnamon

1/4 tsp. Cloves

1/4 tsp. Sea salt

2 c. Brown sugar (coconut)

1/2 c. Coconut oil or butter

1 Egg

1/4 c. Apple juice

1 1/2 c. Chopped apples

1 c. Pecans, chopped

 

Vanilla Glaze

1 1/2 c. Powdered sugar

2 Tb. Coconut milk

1 Tb. Coconut oil or butter

1/2 tsp. Pure Vanilla extract

pinch of Sea salt

 

Preheat oven to 400 F.

Combine flours, baking soda, xanthan gum, salt, cinnamon and cloves in medium bowl.

In another bowl, cream sugar, coconut oil and egg.

Beat dry mix into egg mixture, until well mixed.

Add apple juice, apples and pecans.

Spoon onto parchment lined baking sheet and bake about 10 – 12 minutes.

Cookies should be golden brown, but not too soft.

For glaze:

Mix all ingredients and beat until smooth. Spread on cookies.