This week, Kimi at The Nourishing Gourmet is hosting a Nourishing Sweets & Treats Carnival! What a great way to find some delicious new recipes!
Chocolate Nut Truffles
12 ounces Bittersweet or Semi-Sweet Organic Chocolate, chopped
1/3 cup Heavy Cream
1 teaspoon Natural Vanilla or Almond Extract1/2 cup of chopped Nuts (for rolling); Almonds or Hazelnuts work well
In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Remove from refrigerator, and roll each spoonful into a round truffle. Then roll the truffle in the chopped nuts. (Place the chopped nuts in a small bowl, first, for ease of use.) If the chocolate starts to get too soft while you are preparing the truffles, return it the the refrigerator again before continuing.
Cranberry Almond Shortbread1/2 cup Butter, softened to room temp1 1/4 cups Almond Meal3 Tbl. Honey1 cup Bob’s All-Purpose Blend Flour (a mix of bean, sorghum, & tapioca flours)1/4 cup Teff Flour1 tsp Natural Vanilla1/4 tsp Natural Almond Extract1/4 tsp Natural Lemon Extract1/4 cup dried CranberriesPreheat oven to 300*F. In a mixer, blend the butter, honey, and almond meal together until well creamed. Mix in the remaining flours and extracts until a stiff dough is formed. Stir in the dried cranberries. Spread the dough into a shortbread or shallow pie plate. Deeply score wedges into the dough, and deeply prick each wedge a few times with a fork. Bake for 30-35 min. Cool on a rack in the pan (remember, it is crumbly when warm!). Serve with a hot beverage.