St. Pat's treat

St. Pat's treat
Those of us with food sensitivities and allergies can celebrate St. Patrick’s Day and the arrival of spring with an allergy-friendly treat. Mint chocolate truffles will melt in your mouth and put a smile on your face. You can make them sugar-free, if desired.

Here’s what you need for the filling:

½ cup coconut oil, melted
¼ cup nut or seed butter of your choice
Pinch of sea salt
1-2 T. honey (can be omitted for a sugar-free version)
3 T. unsweetened cocoa
1 tsp. pure vanilla extract
½ tsp. pure peppermint extract
¼ tsp. pure stevia powder

Here’s what you need for the chocolate coating:

½ cup unsweetened cocoa
½ cup coconut oil
¼ tsp. pure stevia powder
Pinch of sea salt

Start by making the filling

Line a single-serve loaf pan or other similar container (about 2-cup capacity) with plastic wrap.

Combine the coconut oil, seed/nut butter, optional honey, salt and cocoa in a saucepan with heavy bottom. Heat the ingredients over low heat, and stir until melted and smooth. Add the vanilla, peppermint, stevia, and stir well. Puree in blender, if desired, for an extra smooth texture.

Pour the mixture into your container and refrigerate until solid, about one hour. Once solid, turn mixture out onto a cutting board and cut into 14-16 squares. Place the squares into the freezer while you prepare the coating.

Prepare the coating

To prepare the coating, melt the coconut oil in a small saucepan, and combine with the cocoa and stevia powder. Place the coating into the freezer briefly to allow it to thicken just a bit. Then, coat the truffles one at a time by dipping into the chocolate mixture. Hold each truffle over the bowl of chocolate with a fork or slotted spoon. Dip and/or spoon coating on each truffle until completely coated. You may need to dip more than once to ensure complete coverage.

Once all the truffles are coated, place them in the fridge to allow them to firm up. You may drizzle extra chocolate coating on. Store them in a covered container in the refrigerator for up to one week. Remove them from the fridge about 10 minutes before serving.

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This content was written by Sheree Welshimer. If you wish to use this content in any manner, you need written permission. Contact Sheree Welshimer for details.