Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Saturday, September 26, 2009
1/4 cup butter or ghee (pastured if possible)
1 tsp honey (or more to taste)
1/2 tsp cinnamon (or more to taste)
Drop of vanilla extract
To roll the truffles in:
Any combination of shredded coconut or coconut flour, cinnamon (or any other spice you like), or ground nuts or seeds
Cream butter with honey, then mix in the drop of vanilla and cinnamon to taste. You can add some coconut flour at this point if you want for texture. Without the flour it is a lot like ganache, adding the flour makes it a bit more like cookie dough.
The next step is to roll it into little balls. You may need to refrigerate it for awhile to do this, but it will be tough to do because the heat from your hands will melt the butter a bit. Decide what you want to roll the truffles in- straight ground cinnamon, ground cinnamon mixed with shredded coconut or coconut flour, and straight shredded coconut all work well. All of those options are in the photo above.
Put whatever you want to roll the truffles in into a small bowl. Scoop up a small amount of the butter mixture, briefly roll it in your hands, then drop it into the bowl, and continue rolling it in the bowl. I prefer a ball about 3/4 of an inch across.
Store in the refrigerator when done.