There’s something about the sweet and salty combo of salted chocolate that’s just magical. And of course you can’t go wrong with cookie dough. The almond meal and arrowroot combo provides the base of the “dough” without any grains or gluten. The cashew butter adds that extra layer of creaminess to really tie it all together. You can just use more almond meal if you don’t have cashew butter, but I really like the neutral, almost cream cheese like flavor that it gives to the truffle.

Bite sized

One of the things I like about these, in addition to their chocolatey goodness of course, is that they’re in nice individual sized portions. Now I can’t say that I’ve ever stopped at just one, however this does make them easier to serve. It’s also nice for when the little guy wants a treat; one of these can go a long way for a 4 year old.

They do get a little bit melty in our house, which is unreasonably warm, so they’re stored in the fridge or freezer. If your house is cooler than 74 degrees, then feel free to keep them at room temperature. Keeping them really cold also helps them from melting all over your fingers as you’re noshing down on one. Be warned though, that too long in the freezer makes them a little hard to chew.

Make it dairy free

To keep it dairy free, use ghee instead of pastured butter. You could also use coconut oil, but ghee smells like toffee to me and gives a phenomenal, concentrated butter flavor without the milk proteins some are sensitive too. I also use this brand of chocolate chips since they’re dairy, soy and gluten free, as my other half doesn’t handle dairy well.

The post Dark Chocolate Salted Cookie Dough Truffles – Paleo appeared first on The Herbal Spoon.

Easter memories of stuffing my face

Easter was one of my favorite holidays when I was a kid because of the candy. I would get an Easter basket from my parents full of the sugary stuff, and I’d get yet another basket full of candy from my grandparents. We were all so obsessed with the candy, that one year my grandma had to resort to counting each jellybean after the cousins complained some family members were getting more than them.

Although I’m no longer Easter basket greedy, I wouldn’t mind having a bit of candy this year. We’re trying very hard to completely remove refined sugar from our diets though. I’ve had to get creative over the years and we now sweeten almost everything with natural sweeteners, like with these grain free jam thumbprint cookies, or this raspberry chocolate mousse with a secret superfood ingredient.

A healthy version that also tastes great

Fortunately I came up with a way to completely skip the refined sugar from these chocolate peanut butter eggs. Yep, even the chocolaty goodness covering the outside uses a natural sweetener. The chocolate is a play off of my favorite healthy candy bars recipe and is full of healthy fats, antioxidants and minerals.

Typically the peanut butter filling is thickened with powdered sugar, but this version uses the secret power of coconut flour instead. Since coconut flour is super high in fiber, it really absorbs moisture without adding an overpowering coconut flavor.

I’ve shaped these into eggs since it’s Easter time, but feel free to make a Christmas tree version for the Holidays, or heart shaped for Valentine’s day. You don’t have to wait for a holiday to whip a batch up though, they’re that good.

Chocolate Peanut Butter Eggs

Ingredients

Peanut butter filling

• 1 cup peanut butter
• 1/2 cup and 2 Tbsps coconut flour
• 1/4 cup raw honey

Chocolate coating

• 1/2 cup cocoa powder
• 1/4 cup cocoa butter wafers
• 1/4 cup unrefined coconut oil
• 1/4 cup raw honey
• 1/2 tsp vanilla extract

Directions:

1. Using a mixer combine all of the filling ingredients together until thoroughly mixed. Let the mixture thicken for 10-15 minutes, then give it a good mix again. It should come together and form a cookie dough like consistency.
2. Meanwhile, on the stove melt the cocoa butter and coconut oil together over the lowest heat possible while stirring constantly.
3. Turn off the heat and whisk in the cocoa powder and raw honey.
4. Pinch off pieces of the filling/dough that are slightly smaller than golf ball size and roll into a ball with your palms. Place the balls on a parchment or silpat lined baking sheet and flatten with fingers. Use your fingers to shape the top of the ball into a tapered, egg-like shape.
5. Freeze the tray of peanut butter eggs for about 7 minutes, or until very firm.
6. Dip the frozen peanut butter eggs into the chocolate coating, and then place them back onto the lined baking sheet. I just used my fingers and set the egg into the chocolate mixture, flipped it over and then let a bit of the excess drip off before setting it on the tray. I then used my finger to gently cover the area where my finger had left a mark in the top of the chocolate coating.
7. Let the coating firm up for a few minutes, then enjoy eating your chocolate peanut butter eggs!

Do you have any favorite Easter traditions? Looking to start some new ones? Let us know in the comments below!

Linked at: DIY Crush Party

The post Healthy Chocolate Peanut Butter Eggs – Naturally Sweetened, Gluten and Dairy Free appeared first on The Herbal Spoon.

A good caramel sauce goes well with so many desserts, I’ll even add a touch to my morning herbal coffee brew for a salted caramel flavor! Most caramel sauces are made with heavy amounts of refined sugar, which wreaks havoc on your body. This honey sweetened caramel sauce is naturally sweetened and offers a healthier, yet just as delicious option.

In search of ice cream topping

Last night I made chocolate ice cream from some coconut milk I had just bought. We were going to eat it after the baby went to bed except, the baby wouldn’t go to bed. We finally rolled into bed bleary eyed and exhausted at four in the morning, after Mr. energy had finally exhausted himself. Tonight I decided to pull the ice cream from the freezer, but then I realized I could do better.

Can I tell you something? My secret indulgence is a chocolate sundae with caramel sauce from Dairy Queen. It’s so smooth, sweet and creamy, but so incredibly bad for you! I’m not even sure what all chemicals and artificial flavors are in it.

Honey sweetened caramel sauce

That’s when I had an epiphany and decided to try a sugar free all natural caramel sauce. After much searching I found some inspiration online, but nothing exactly like what I was looking for. The resulting recipe is rich and smooth just like regular caramel, but without the guilt! I wasn’t sure it would thicken properly at first, but I promise you it will!

You don’t have to save this sauce for just ice cream though. It tastes equally delicious on top of some cheesecake, or drizzled on a moist, chocolate brownie. I’ve even been known to sneak a few spoonfuls in straight out of the jar.

Be sure to use pastured cream and butter as well as local honey and a healthy sea salt like Celtic or Himalayan. I’ve included links in the recipe below for ingredients we use if you can’t find what you need locally.  So without further ado, here is the best caramel sauce in the universe. (okay maybe not, but it’s pretty darn good

What would you put this caramel sauce on? Let us know in the comments below!

The post Rich, Honey Sweetened Caramel Sauce appeared first on The Herbal Spoon.