Written by Amanda Leach, RD
This is the time of year where treats and goodies are everywhere! It can be hard to resist those carbohydrate-rich or food intolerance filled goodies. It can also be challenging for those of us on special diets to find treats that are satisfying, but free of the ingredients we need to avoid. You don’t want to end up eating something that makes you feel lousy afterwards. Thankfully there are treats you can make that won’t spike your blood sugar and are free from major allergens. Try out the recipes below:
Easy Chocolate Mousse
1 can coconut cream
¼ cup organic cocoa powder
2-3 pkg stevia
10-15 drops liquid stevia (optional)
½ teaspoon vanilla extract
Pinch of sea salt
Place all ingredients in a blender or food processor and blend until well combined. Divide the mixture into 4 small bowls then place into the refrigerator and chill for at least 1 hour. (Net carb: 2 gm per serving)
*Option: #1: top with fresh raspberries or sliced strawberries. Option #2: add ¼ teaspoon peppermint extract or 2-4 drops of peppermint essential oil (from a brand that is safe to ingest, such as doTERRA)
Raspberry Truffles
½ cup fresh raspberries
½ cup cashew butter (or other tolerated nut/seed butter, unsweetened)
1 Tbs coconut oil, melted
½ tsp liquid stevia
½ teaspoon raspberry extract
Pinch of sea salt
½ scant cup bittersweet chocolate chopped
Place all ingredients, except chocolate, into a blender or food processor and process until smooth.
Roll into 12 truffles and place on parchment lined pan/dish. (If mixture is too sticky, refrigerate until firm enough to shape.) Place dish in freezer for 30 minutes.
Melt chopped chocolate in a double boiler. Dip truffles, one at a time, into chocolate and place back on parchment paper. Refrigerate truffles about 10 minutes or until coating is set. (Net carb: 6 gm per truffle)
