Dairy-free Dark Chocolate Mint Truffles

One of the next things on my list is to find a few Christmas goodies we can all have.   It's really no fun to try to keep 4 boys out of a counter full of special treats for everyone else.  Being a huge chocolate fan, I started easy.  These are dairy-free and, depending on what kind of chocolate you use, gluten free, soy free, corn free as well.

Dairy-free Chocolate Mint Truffles

11 oz good quality dark chocolate (I used 85% Lindt bars - they are soy, corn and dairy free).  How dark of chocolate you use is completely up to you.  Enjoy Life makes chocolate chips that are very allergy friendly and safe and are not as dark.
1/2 c coconut cream (top of can of separated (ie. do not shake) full fat coconut milk
1/2 tsp peppermint extract (optional - can omit and substitute vanilla)
up to 1 T sugar if desired

For rolling:
Powdered sugar (preferably organic - usually corn free)
Flaked coconut
Crushed candy canes (would not be corn free)
Baking cocoa (this WILL make them darker)
Sprinkles or sugar
Chopped nuts

Heat coconut milk.  Break chocolate into small pieces and add to hot milk - if using chocolate chips, no need to break them smaller.  Add sugar as desired (using the 85% I found it was a little dark in this application and I added about a tablespoon) and peppermint extract.  Stir until smooth.  Let cool on counter, stirring periodically to keep from separating.  When cooled, refrigerate until firm.  Scoop out cooled and hardened chocolate and form into small balls, rolling in your choice of toppings.  Place in small candy papers.  Makes about 30 candies.

Nut free "peanut butter" cookies grain free dairy free gluten free egg free

Have to post this here so I can find it - I just dug through 6 months of facebook posts to find the link!  My sister found this recipe and introduced it to us this fall when she was visiting.  I KNOW it sounds crazy, but I swear, they are GOOD.  We tried several versions - including tahini.  Believe it or not, the tahini ones were my favorites!  These can also be made with peanut butter, sun butter  or almond butter.    The only thing you need to watch is that it is the ALL NATURAL version.  No added oils, etc.  The original is here:

http://www.texanerin.com/2012/04/grain-free-peanut-butter-chocolate-chip-cookie-dough-bites.html

They worked great for us - particularly for Ben who is ridiculously hard to find snacks to take to preschool.  The only downside is I ate more than my fair share.  You know, because they're almost "healthy".

Not Peanut Butter bites

• 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
• 2 teaspoons vanilla extract
• ½ cup + 2 tablespoons tahini (sesame seed paste - usually you'll find it in the peanut butter aisle)
• ¼ cup real maple syrup (or honey) 
• 1 teaspoon baking powder
• a pinch of salt (unless you're using a nut butter that has it already)
• ½ cup mini chocolate chips (Enjoy Life is completely allergy safe or regular Nestle mini chips if small amounts of soy are tolerated) or flake off a Lindt 80% bar for another soy dairy corn free option
• Preheat oven to 350°F.  Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Scrape the sides and process again til smooth. Stir in chocolate chips.  Important: do NOT eat the dough.  It tastes awful. LOL  No idea how it works, but I swear when you bake it they taste good!  The mixture will be very thick and sticky.  Wet hands and form into 1½" balls. Place on a piece of parchment paper. Press down slightly on the balls to form a cookie shape as they won't rise much.  Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.  Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

Thanksgiving/Christmas dinner recipes

Someone asked me recently what we do for special dinners like Thanksgiving and Christmas.  Easy.  We eat a traditional meal.  Just in a non-traditional way. Our Thanksgiving meal included turkey, mashed potatoes and gravy, sweet potato casserole, cranberries and rolls with butter and jam.  All allergy free.  This year I actually cooked and forced it on everyone and no one seemed to know what was allergy free and what wasn't.

Dairy free mashed potatoes with gluten free, corn free gravy:

While there are several substitutes for milk in mashed potatoes (nothing, chicken or turkey stock...), this is what we prefer.  This is going to sound a little weird, but you need a can of full fat (important) coconut milk.  Canned coconut milk separates to form a thick "cream" on top and a watery section on the bottom.  Do NOT shake your can up.  You want to skim off the thick "cream" on top.  Believe it or not, this gives the best non-dairy creamy mashed potatoes we've tried.  Add salt as desired.  For gravy we have people allergic to both wheat and corn, so most traditional gravy recipes are out.  Instead, the best sub we have found is garbanzo bean flour (no really!).  I felt like most other starches made a "slimy" texture - we've tried potato starch, rice flour, tapioca flour, guar gum, among a host of others.  Since corn has one of the best gravy textures I tried to look for a starch that would be similiar.  Garbanzo bean flour is awesome!  It gives a very "normal" gravy texture and has great flavor in gravy (while the beans are a little strong for my taste in a lot of dishes, here it serves to accentuate the meaty flavor).  I mix it with a little water to form a thick paste as use until desired thickness is reached and flavor with salt, pepper and garlic.

Cranberries:

This recipe was adapted from a family recipe that came from my husband's great gramma.  I'll give you both versions - though the request from everyone is now for the adapted version over the original.

Original:
1 bag cranberries
1 orange, peeled
1 apple
Sugar to taste

Revised:
1 bag cranberries
1 pear
1 bag frozen raspberries (or 2 containers fresh)
Sugar to taste

Partially thaw raspberries if using frozen.  All ingredients (for both versions) add in small amounts to food processor and blend until desired texture is reached.  Add sugar to taste as desired.

Sweet potato casserole:

This one is still in process.  I still am not fully satisfied with something about it, but I can't pinpoint what quite yet. ;-)  No one else seems to care - they think this version is just fine.

5 c boiled, mashed sweet potatoes
3/4 c desired milk (we use lite canned coconut)
3/4 c sugar
1/4 c coconut oil (if working with hot mashed sweet potatoes just add this directly to them. If working with cold, melt and add)
1 tsp vanilla

Combine and pour into 9x13 casserole pan. Top with:

Topping
1 c flaked coconut
1 c chopped nuts (optional - could also sub out for 1/2 c oats)
1 c brown sugar
1/3 c flour (regular if tolerated, gluten free if not)
2 T coconut oil

Using a fork, mix oil (cold) into flour.  Add remaining ingredients, mix and pour over top of casserole.
Bake at 325 for 30-45 minutes or until potatoes are bubbling and topping is browned.

Dessert:

I didn't get it done this year, but I'd go with Pumpkin Pie ice cream with Enjoy Life Vanilla Honey Graham cookies.  http://cornerunderthestairs.blogspot.com/2011/02/allergy-friendly-dairy-free-vanilla.html