Chocolate truffles with cacao nibs
Makes 24 truffles
- 8 ounces 72 percent dark chocolate
- 2/3 cup unsweetened canned coconut cream (not cream of coconut)
- ½ tsp. vanilla extract
- ½ cup unsweetened cocoa powder
- 2 tbsp. cacao nibs, roughly chopped
Line a baking tray with parchment and set aside.
Chop or break chocolate into small pieces and place in medium heat-proof bowl.
Pour coconut cream into small saucepan and bring to a simmer over medium-low to low heat. Remove from heat when whisps of steam and tiny bubbles begin to appear. Do not let coconut cream burn.
Carefully pour coconut cream on top of chocolate, making sure chocolate is submerged. Let sit for three minutes. Add vanilla extract and whisk well until chocolate has completely melted and mixture is smooth and shiny. (If chocolate does not completely melt, transfer mixture back to saucepan and slowly warm over low heat while whisking until chocolate has completely melted. Transfer back to bowl.) Place piece of plastic wrap directly on surface and refrigerate for 1 to 2 hours until mixture is firm.
Remove mixture from refrigerator and scoop chocolate mixture into two teaspoon-sized mounds. Roll each mound into balls and place on parchment lined tray. Once mixture has been scooped and rolled, place tray in refrigerator and prepare coating.
In small bowl, combine cocoa powder and chopped cocoa nibs. Roll chilled truffles in cocoa mixture and place in lidded container lined with parchment or place truffles in small paper candy cups inside a gift box.
Spiced dried apples
Makes approximately 4 dozen slices.
- ½ tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground cardamom
- ¼ tsp. ground nutmeg
- 3 medium Fuji or Pink Lady apples
Preheat oven to 200°F. Line two trays with parchment paper.
In a small bowl, combine spices and stir to mix well.
Trim off bottom end of apples. Thinly slice apples horizontally into 1/8-inch slices with a mandoline or knife and remove any seeds. Spread slices on parchment-lined trays making sure the slices don’t overlap. Sprinkle spice mixture evenly over apples.
Bake apple slices in oven for an hour and a half, or until apples begin to lightly brown and edges curl. To test how soft/crunchy apple slices are, remove one from tray and allow to cool slightly. For crisper apples, bake for an additional 20 to 30 minutes. Apple slices will be crisper once cooled. Place in a mason jar or other sealed container.
Tahini-olive oil granola with nuts and dried fruit
Makes about 11 cups
- 6 cups rolled oats (not quick cooking)
- ½ cup raw walnut pieces
- 1 cup raw pumpkin seeds
- ½ cup raw sunflower seeds
- 1 ½ cups blanched slivered almonds
- 2 tsp. ground cinnamon
- 1 ½ tsp. ground ginger
- ½ tsp. ground turmeric
- ¾ tsp. fine sea salt
- 1 cup tahini
- ¾ cup extra-virgin olive oil
- ¾ cup + 2 tbsp. maple syrup
- 1 cup dried blueberries or cranberries
- 2 tbsp. ground flax seeds
- 1/3 cup minced crystallized ginger
Preheat oven to 350°F.
Mix oats, walnuts, pumpkin seeds, sunflower seeds, almonds, cinnamon, ginger, turmeric, and salt in large bowl.
In small saucepan, add tahini, olive oil, and maple syrup. Warm over low heat, stirring, until mixture is combined. Pour over oat mixture and stir thoroughly until mixture is coated. Divide evenly on two sheet trays and spread mixture into an even layer.
Bake for 15 minutes. Stir and return to oven for an additional 10 minutes or until granola turns a deep golden color, up to an additional five minutes. Remove from oven and add dried blueberries, ground flax seeds, and crystallized ginger. Stir to combine. Once cool, package in jar with lid or lined brown bag that can be sealed.
