Blondies + Truffles
  • Alaina Hinkle

Blondies + Truffles

Updated: Dec 18, 2018


I love the team that I work with. I love everything about my job and one of those things I love is that we take one of each others birthdays and are in charge of the present and dessert! This month was Jan's birthday and so I had to decide what to do. On our team we had some dietary restrictions because of diabetes and then another teacher who was doing more Whole 30 choices. So I still wanted her dessert time to be delicious, but I also wanted to honor those restrictions, because no one wants to be left out on dessert day. Especially, when we are 2 weeks out from Christmas break:)


These two worked out so well! The Truffles were perfect for people with diabetes, watching their sugar or just got done with Whole 30, because it only breaks the rules a TAD. The Blondies do not have any refined sugar as well, but does have coconut sugar in it and semisweet chocolate chips. You can do the Enjoy Life brand for it to be dairy free. Love that brand! Or you can use the Whole Foods 365 brand, those only use cane sugar.

Chocolate Caramel Truffles


Ingredients:

1 1/4 cup unrefined coconut flour

1 cup unsweetened coconut flakes

1 cup almond butter

10 oz package of chocolate chips ( see above for recommended brands)

1/2 cup coconut oil

1 tsp ground cinnamon

1 tsp vanilla

3/4 cup maple syrup

1/2 tsp Pink Himalayan salt


Directions:

Pre heat oven to 350 degrees

1. Combine the flour, salt and cinnamon in a small bowl and set aside

2: On a baking sheet lined with parchment paper or on a Silpat, place the coconut flakes, bake at 350 degrees for about 3-4 minutes until they are golden with a little white left and then set aside and turn off the oven

3. Melt coconut oil, almond butter and maple syrup together in a large microwave safe bowl. Keep heating at 30 second increments until it is well combined. Whisk between each 30 seconds.

4: Once that is melted and mixed well together, take 3 tablespoons of goodness out in a small bowl to reserve to drizzle on the top

5: Now add in 1/4 of the toasted coconut flakes to the wet ingredients bowl and stir those in. Then start adding in the dry ingredients to the wet. Pour about 1/4 first, stir and then another 1/4 or so and so you are slowly add in the dry. Then mix thoroughly. Place wrapping over the top of the bowl and let it chill for 30 minutes to an hour. That way it is nice and firm ready to make into balls

6: Once the dough has chilled, start rolling the dough into 2-3 inch balls, depending on how big you want your truffles and set in a baking tray lined with parchment paper. Make sure it is a tray that could fit in your freezer because you will have them set before you eat them :) OR serve them!

7: Heat up 10 oz of chocolate in a microwave safe bowl. Stir in increments like you had done above. Now you will take tongs and start dipping the balls into the chocolate coating them all around. Then take the almond butter drizzle and start drizzling on top of the truffles as seen above and sprinkle some of the toasted coconut on top. Repeat for all of them!!


ENJOY! Please make sure you tag me @ahinkle1234 when you make them or #honestgrubhonestfoodie so I can see all the amazing things you are making! Check out below for the Blondies too!! Happy Holidays!


Blondie Brownies


Ingredients:

1 stick of butter

1/2 cup coconut oil

1 1/4 cups of coconut sugar

2 eggs beaten

2 tablespoons vanilla extract

2 cups of whole wheat flour

3 tsp baking powder

1 tsp cinnamon

1 tsp salt

1 cup chopped pecans

1 cup chocolate chips ( see my recommendations above!)

7 X 11 baking tray OR 9 X 13


Directions:

Pre heat oven to 350 degrees and grease your baking pan

1: Melt the butter and coconut oil in a medium sized microwave safe bowl

2: Once it is melted, add in the coconut sugar and take a whisk and whisk the 3 of those together very well, it will take a minute

3: Add all the dry ingredients in a large bowl except the chocolate chips and stir together

4: Add in the vanilla and eggs to the coconut sugar mixture and stir well, then start adding to the dry ingredients. About 1/2 of the wet and stir well and then add in the other half. Once it is stirred together well, fold in the chocolate chips

5: Pour the mixture into the baking tin and bake for 15-18 minutes. They are done when they pass the tooth pick test! I like them more on the chewy side! So closer to 15 minutes, or right when the toothpick can be considered "clean" :)


ENJOY!! Thank you for looking at both these scrumptious dessert recipes!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!!

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