Chocolate-free, Dairy-free Carob truffles!
Have you heard of DietDessertnDogs, or Affairs of Living? No? Do you have multiple intolerances or allergies? Go. DDD (as I’ll call it), specializes in vegan, anti-candida (sugar free), whole foods recipes, and AoL features paleo-type, grain free, allergen-free recipes. Both are wonderful. Both, every month, feature an “SOS” (savoury or sweet), kitchen challenge. They select a feature ingredient, and invite everyone to submit their recipes.
This month, the feature ingredient is carob.
So… what is carob? That odd fad that swept through in the 80s, as a replacement for what was thought to be the ‘bad’ chocolate? What, the heck is it? (check here for an answer).
When I first had to cut out a bunch of foods, chocolate was on the list. Unfortunately, I still wanted stuff like chocolate truffles. Only, without chocolate and without sugar and without dairy- all things I also can’t have. So… I started hunting around for ideas. I’d just finished reading the beautiful entry on Brigadeiros by Elissa from 17andBaking. I almost jumped into the photos and bit my screen. The flavours she thought of were unique- all I wanted to do was bite into one of my own! I thought, I can do this too. So I did. So here it is. Chocolate free, Dairy free, sugar free Brigadeiros- with carob.
Note: experiment with flavourings, check out the ones Elissa uses or concoct your own. If you use carob powder, remember it has a pretty distinct flavour, and may match some flavours better than others. These little truffles are very dense, but have a great velvet texture and deep flavour.
- 1/2 cup carob powder
- 2 tbsp honey or agave nectar
- 1/3 cup coconut cream (the solid mass that coagulates at the top of coconut milk containers)
- 1/2 tsp vanilla
- 1/2 tsp almond extract (or any other extract) (i love this so I use lots, you may want to start with 1/8 or 1/4 tsp, taste, see if you like it first)
- pinch salt
- Put carob powder (or cocoa if you prefer) in sauce pan, and mix thoroughly with coconut cream over medium-low heat.
- Add honey, salt and flavourings.
- Mix until everything has melted together. Shape into one ‘blob’
- Put warm mixture in a fine strainer over a bowl to let excess fat drain out, if you find it hasn’t totally emulsified.
- When mixture has cooled, with small spoons scoop out portions the size of a grape and roll in your palms to get a sphere shape. You may wish to roll in additional garnishes like coconut, chopped almonds, etc.
- If you find that your mixture is not solid enough even when cooled, gently re-melt it and add a tablespoon of melted cold pressed coconut oil, mix thoroughly. When it cools it will make the truffles more solid.