Gluten Free Sunbutter Truffles Recipe
First do no harm. This is the physician’s motto. It may also be a pretty good motto when it comes to gift giving.
One would never consider giving a person with a fear of snakes a boa constrictor as a gift or a person with a fear of heights a trip to the top of the Empire State Building and yet every year at holiday time diabetics are given boxes of sugar filled chocolates, vegetarians are sent gift packages containing summer sausages and salami and the gluten intolerant are presented with lovely gluten-filled cookies and treats.
Maybe, just maybe, a sign of true giving could be to take into consideration not what we would like to give someone but rather something the recipient could truly enjoy. I know, this is a pretty radical statement but I stand by it 100 percent!
In my mind there is no better gift than one that comes from a person’s kitchen, made with love and care. And I whole heartedly cherish the time I spend in the kitchen each year at holiday time creating hand-crafted gifts for the people I love.
Every year I make batches of homemade marshmallows and dozens of gluten-free cookies to distribute to family and friends but this year I wanted to add something that I could feel pretty certain would be a welcome treat to people with all sorts of food intolerances. No gluten, no dairy, no soy, no nuts, no corn, no grain and very little sugar. If a person can’t do chocolate – well, I probably don’t know them anyway and they have my greatest condolences. Hopefully they will be able to enjoy my homemade marshmallows or gluten-free Pignoli Cookies.
Using Sunbutter (a nut free peanut butter alternative), dairy-free chocolate and agave I created some pretty darn amazing allergy friendly truffles. So darn amazing in fact that the first batch I made to store in the freezer until gift giving time has already been polished off. So much for my great plan to get a jump on the holidays this year!
These Sunbutter Truffles fit the bill of first do no harm but more than that, the opposite is true – they will help! They will spread joy and happiness this holiday season. Personally, I can’t wait to see my darling little nephew Kelton’s face when he bites into one of these!
To keep these truffles corn-free do not choose confectioners’ sugar as a rolling ingredient, stick with plain cocoa powder or the coconut rolling options. If you prefer your truffles on the sweeter side, add a bit more agave to taste.
- 2 (12-ounce) packages dairy free dark (Bittersweet) chocolate chips divided
- 1 cup Natural Crunch or Creamy Sunbutter
- 2 tablespoons coconut oil
- 2 tablespoons agave nectar
- ½ teaspoon kosher or sea salt
- ½ cup coconut milk
- 2 teaspoon pure vanilla extract
- 1½ cups toasted coconut flakes (toast in 350 degree oven for 8 – 10 minutes until golden brown)
- 1 cup unsweetened cocoa powder
- 1 cup confectioners’ sugar sifted
- ½ cup unsweetened cocoa powder mixed with ½ cup confectioners’ sugar sifted
In a large microwave-safe mixing bowl, combine 12 ounces chocolate chips, the Sunbutter, coconut oil, agave nectar and salt. Microwave on high power for 2 minutes or until the chocolate has mostly melted.
Heat the coconut milk just to the boiling point in a small saucepan. Pour the hot coconut milk over the chocolate/Sunbutter mixture and let set for 2 minutes. Add the vanilla. Stir well until the mixture is thick, smooth and glossy (if using the Natural Crunch Sunbutter then the mixture will not be completely smooth due to the “crunch” in the Sunbutter). Put mixture into an 8 inch by 8 inch baking dish and refrigerate for 1 hour. If you need to refrigerate for longer, then take the mixture out of the fridge for about 20 minutes to soften up before rolling the truffles.
Using a melon baller, small spoon or small ice cream scoop, scoop the mixture into small balls and place on a sheet pan lined with parchment or wax paper. You can roll the balls with your hands if they are not round enough. Refrigerate for at least 30 minutes.
Place the remaining 12 ounces of chocolate into a microwave safe bowl and heat for about 2 minutes, stirring once or twice until the chocolate is fully melted and warm to the touch but not too hot.
Put the ingredients you choose for rolling the truffles in into small, individual bowls.
Using a toothpick or skewer, dip the balls into the melted chocolate and coat fully. Allow the excess to drip off and then place the truffle in a bowl with one of the rolling ingredients. Roll the truffle around so that it is fully coated. Place on a sheet tray lined with parchment or wax paper and repeat with the remaining truffles. You may need to re-heat the chocolate and re-stir occasionally as it will cool as you are working with it.
Let the truffles set up for about an hour in a cool place or in the refrigerator for about 1 hour. Truffles can be stored in the fridge for a week or frozen for up to a couple months. Make sure they are in airtight containers or food storage bags.
Truffles are best served at room temperature.
Nutrition facts were calculated with the base truffle recipe. Toppings were not included.
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