Chocoholic Truffles- Dairy Free, Full GAPS
When I first started my healing journey with my very own Nutrition Therapy Practitioner, Stacie Bailey NTP, I had a very different relationship with chocolate. I still consider myself a chocoholic but my addiction, yes addiction, no longer controls me. In fact, I may even break up with chocolate for good! (I can’t believe I just said that!)
The reason being, chocolate has caffeine-like substances that can do very similar things that coffee does in the body. This isn’t all bad if your adrenals and body aren’t constantly in a state of stress. This isn’t something you can always feel either, but chronic stress can have negative impacts on leaky gut, your ability to fight off free radicals, and ultimately skin clarity.
Caffeine is a drug and so are the plant chemicals in chocolate. It can be beneficial to start observing how these phytochemicals are affecting us. Ask the questions: when are we craving them, are we able to sleep well, are we sluggish the next day, do we have stomach cramps?
I never thought I had a problem with chocolate until working with a nutritionist and seeing that I would replace meals with chocolate. I would rely on chocolate to keep me going and make me happy. This was affecting mineral imbalances, my gut, my sleep, and my stress and anxiety levels. After adding in more gut-healing foods, I started to realize when I was starting to crave chocolate, and my cravings eventually naturally reduced. I rarely crave it anymore and now I can choose to enjoy a chocoholic truffle here and again because I simply want to!
This chocoholic truffle recipe is a great alternative to store-bought chocolate which often is sweetened with refined sugar and has added emulsifiers like soy lecithin. Thanks to Stacie I was able to slowly shift my relationship with chocolate. This recipe helped a ton!
Chocoholic Truffles
Stacie Bailey @omnivorousnutritionist
- prep time:30 min
- cook time:10 min
- total time: 40 min
Servings:> 10-12 truffles
Ingredients:
- 1 cup cocoa powder, plus more
- 1/2 cup coconut cream*
- 1/4 cup raw honey
- 1/4 coconut oil, melted
- Coatings (1 1/2 tbsp of each): shredded coconut, cocoa powder, cinnamon, sea salt
Instructions:
- Mix the coconut cream*, raw honey, cocoa powder, and coconut oil in a food processor.
- Place in the refrigerator for about 30 minutes or until firm but not too hard.
- Separate the truffle batter into 1 tbsp portions and roll into balls.
- Place the coating ingredients into separate small bowls.
- Roll the truffles into your desired coating ingredients until fully coated.
- Refrigerate and chill before serving
*NOTE: You can make your own coconut cream with a can of full-fat canned coconut milk. Place the can of coconut milk in the refrigerator until well chilled. The coconut cream is the thick portion that rises to the top of the chilled coconut milk can.
