chocolate passion by ProQuest


To toast the coconut, warm it in a skillet over medium heat until golden. 3/4 cup finely ground gluten-free flour 1 1/2 tsp. baking pouuder 1/4 tsp. salt 3/4 cup unsweetened dark cocoa 1/4 cup coconut oil, softened (oil should be creamy, not hard, but not completely melted) 1/4 cup evaporated cane juice 1/2 cup honey 1 egg 3 egg whites 2 tsp. vanilla extract 3/4 cup finely chopped bittersweet chocolate 1/2 cup unsweetened coconut 1/4 cup toasted coconut 1. PER SERVING: 429 CAL; 8 G PROT; 23 G TOTAL FAT (17 G SATFAT); 60 G CARB; 35 MG CHOL; 287 MG SOD; 8 G FIBER; 39 G SUGARS CHIPOTLE-ALMOND TRUFFLES SERVES 12 (MAKES 38 TRUFFLES) These creamy truffles have a subtle, smoky bite from the chipotle powder If you like a more fiery chocolate, add up to 1/2 tsp. more chipotle powder You can also substitute regular chili powder for the chipotle. 1/2 cup almond milk 1 tsp. vanilla extract 1/2 tsp. chipotle chili powder 1 Tbs. honey 12 ounces bittersweet chocolate, shaved or very finely chopped 2 Tbs. coconut oil 1/4 cup unsweetened cocoa powder 1/4 cup finely ground toasted almonds 1.

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