Raw Peppermint Chocolate Truffles

My Raw Peppermint Chocolate Truffles are one of my favorite snacks to make. Not only are they packed with nutrition and flavor, they only take 10 minutes to make!

Raw Mint Chocolate Truffles

Raw Peppermint Chocolate Truffles
Author: 
Prep time: 
Total time: 
 
Raw, Paleo, Vegetarian, Grain-free, Gluten-free, dairy-free, soy-free, refined sugar-free
Ingredients
  • 1 cup almond flour
  • ¼ cup raw cacao powder
  • 1 heaping Tbsp nut butter
  • 2 Tbsp raw honey
  • 7 dates, pitted
  • ½ tsp sea salt
  • 2-4 drops of peppermint oil
  • Optional:
  • ¼ tsp pure vanilla powder
  • 1 tsp maca powder
Instructions
  1. Place all ingredients in food processor.
  2. Blend for 1-2 minutes.
  3. Note: The mix will appear somewhat dry.
  4. Pour the blended ingredients into a medium size bowl.
  5. Grab a small amount of the mix and roll into a ball, the size of a quarter.
  6. Note: As you handle and roll the chocolate balls, they will begin to stick together more easily.
  7. Place on a glass dish and refrigerate.
  8. Can be eaten immediately

 

Sprouted Nut Milk

I typically use almonds, brazil nuts, and apricot kernels for my sprouted nut milk. The almonds are rich in vitamin E, all of the B vitamins except B12, manganese, potassium, calcium, magnesium, iron, zinc, and selenium. Brazil nuts are extremely rich in selenium as well! Adequate selenium in the diet can help prevent coronary artery disease, liver cirrhosis, and cancers! Selenium is also rich in B-vitamins, including folate. Natural folate, as opposed to folic acid, is GREAT for people with methylation issues. Brazil nuts also contain copper, magnesium, manganese, potassium, calcium, iron, phosphorus, and zinc. Copper helps prevent anemia and bone weakness (osteoporosis). Manganese is an all-important co-factor for the antioxidant enzyme, superoxide dismutase.

Apricot kernels are also known as B17, a vitamin that is used in cancer prevention. If you do your own research on apricot kernels, you will find that the kernels contain a cyanide that is toxic to tumors and cancerous cells. The maximum recommendation in no more than 8 kernels per day; however, a lethal amount of apricot kernels is closer to 150 kernels per day. Like anything, do your own research, choose food that works best for you, and don’t go over board with anything. Even water can be toxic at a certain level, so don’t be afraid to learn about foods such as apricot kernels. Apricot kernels can be bought on Amazon, or at some health food markets.

This milk is mildly sweet, and so delicious!

Sprouted Nut Milk

 

Sprouted Nut Milk
Author: 
Prep time: 
Total time: 
Serves: 4 cups
 
Dairy-Free, Soy-Free, Gluten-Free, Grain-Free, Paleo, Vegan, Raw
Ingredients
  • 1 cup almonds, soaked in spring water for 4 hours
  • 2 brazil nuts, soaked in spring water for 4 hours
  • 2 apricot kernels (NOT pits), soaked in spring water for 4 hours
  • 4 cups spring water
  • ¼ tsp pink salt
  • 1 tsp raw honey or maple syrup
Instructions
  1. Note: Almonds, brazil nuts, and apricot kernels can be combined for soaking.
  2. Drain soaked nuts and kernels.
  3. Place nuts, kernels, 4 cups spring water, pink salt, and honey or maple syrup in high speed blender.
  4. Blend until milky white and smooth.
  5. Strain through a nut milk bag, or fine mesh strainer.
  6. Store in refrigerator up to 7 days.
  7. Note: Nut milk bags can be found on Amazon. A nut milk bag helps create the smoothest milk possible.

 

 

 

 

 

 

 

 

 

 

 

Paleo Nut Butter Cups

Apparently, Valentine’s Day isn’t quite over! These Paleo Nut Butter Cups only have 4 simple ingredients.

Paleo Nut Butter Cups

Paleo Nut Butter Cups
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Grain-free, gluten-free, soy-free, dairy-free, refined sugar-free
Ingredients
  • ½ cup cacao butter, melted over double boiler
  • ¼ cup cacao powder
  • 5 Tbsp honey
  • 6 Tbsp nut butter (I prefer almond butter for this recipe)
  • Muffin tin
  • 6 muffin liners
Instructions
  1. After melting cacao butter over double boiler, add cacao powder, and honey.
  2. Stir until smooth.
  3. Line muffin tin with muffin liners.
  4. Place exactly 1 Tbsp of chocolate sauce in each muffin liner.
  5. Place in freezer to set for 10 minutes.
  6. Remove muffin tin from freezer.
  7. Add 1 Tbsp nut butter to each muffin liner. Smooth it out if necessary.
  8. Top nut butter with 1 Tbsp of chocolate sauce.
  9. Place in refrigerator until set.
  10. (I usually make these at night, and let them set over night.)

 

 

 

Chocolate Covered Strawberries

Chocolate Covered Strawberries. Need I say more?

Paleo Chocolate Covered Strawberries

 

Chocolate Covered Strawberries
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 20-30
 
Gluten-free, grain-free, soy-free, refined sugar-free, dairy-free
Ingredients
  • ½ cup cacao butter (I use Sunfood)
  • ¼ cup cacao powder
  • 5 Tbsp honey
  • 20-30 organic strawberries, refrigerated
  • parchment paper
Instructions
  1. In a double boiler, or a make-shift double boiler, melt cacao butter in upper dish above boiling water.
  2. Turn off heat.
  3. Once melted, add cacao powder, and honey.
  4. Stir until smooth.
  5. Remove chocolate mix from heat source and let cool.
  6. As the sauce cools, it will thicken.
  7. You can place bowl of chocolate sauce in refrigerator to speed up the process of thickening.
  8. Once the sauce is the consistency of thin pancake batter, individually dip cold strawberries into chocolate sauce.
  9. Place on parchment paper to set.
  10. Refrigerate any uneaten chocolate covered strawberries.