Greetings from Boston everyone! As I mentioned in my post last week I am here for the American Rheumatology Conference. I would like to say that I have been busy exploring the city and area but unfortunately, I haven’t had nearly as much spare time as I thought I was going to have. But the conference has been really good and I am learning a ton! And my apartment is a block away from Whole Foods. Which. Is. Amazing. I stop in every morning to get my daily organic coffee fix. So delicious! I have also been stocking up on soy-free organic chocolate bars which I can never seem to find at home. Life is just so much better with chocolate. And coffee. Especially when I am spending so much time studying. Studying would be so much worse without coffee and chocolate. I don’t even want to think about that.
So far Boston really reminds of Europe. All the cobblestone streets and old buildings. Even the narrow, rickety stair case up to the apartment I am staying in is eerily similar to the apartment I rented in Paris a couple years ago. Another thing that reminds me of Europe? All the people smoking! I have to say I am pretty shocked by it. I don’t understand! Why, people, why? Has anyone else noticed that about Boston? Or am I crazy? It just seems that I am constantly surround by cigarette smoke here. And to be honest, I don’t really appreciate it. Smoking is one habit that I will never understand. It smells terrible, is so bad for your health (and those around you) and is super expensive! Why anyone ever starts smoking is beyond me.
I made this dessert a couple weeks ago and it has been tried and approved by Erik and my faithful study group who put up with all my blog experiments (both good and bad). And everyone told me they liked it. So hopefully you will too! This one combines the flavours of chocolate, coconut and pumpkin. So it is a little unique, but somehow the flavours all work together. This recipe also makes a large batch of truffles, so if you don’t happen to eat them all right away they can be stored in the freezer for a later date.
And before I let you get to the recipe I just wanted to remind you that my friends Ashley from My Heart Beets and Vivian from The Real Food Guide still have their dessert book on sale for 60% off. Yes you read that right, 60% off. There are over 30 recipes in the book and all of them have 5 ingredients or less so they are very easy to make! The book is called Grain Free Simple Sweets and is currently being offered for only $5.99 until the end of November only. If you are interested please click this link to find out more. Here is a sneak peak inside the book if you would like to get a preview of what’s inside (don’t the desserts look delicious?).
Ok I need to get back to my conference! But I would love to hear what you think about these truffles. And as always I would be thrilled
Double Chocolate Paleo Pumpkin Truffles: Truffle
- 2 cups blanched almond flour
- 1 cup coconut flour
- 1/2 cup organic cocoa or cacao powder
- 1 can pumpkin puree
- 1 cup coconut oil, melted
- 1 cup coconut milk
- 1/3 cup honey or maple syrup
- 1 gelatin egg
- 1 tbsp organic vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp ground giner
- 1 pinch sea salt
Place the dry ingredients in a large bowl and stir
Add the wet ingredients and combine with a pastry blender or spoon (alternately you can place all the ingredients into your mix master if you have one and blend that way)
Preheat the oven to 350F
Form 1.5 inch dough balls with your hands and place on a cookie sheet
Bake at 350F for 18-20 minutes (outside should be firm)
Remove from oven and let cool on the baking sheet for at least 30 minutes before adding white chocolate layer
Double Chocolate Paleo Pumpkin Truffles: Coating
- 1 cup coconut butter
- 3 tbsp honey or maple syrup depending on how sweet you want it to be
- 2 tbsp cacao butter or coconut oil
- 1 tsp organic vanilla extract
- 1 pinch sea salt
Place a small saucepan on low heat
Add the ingredients to the pan and stir well while heating
Once melted and combined, remove from heat and poor approximately 1-2 TBSP over each truffle (still on the cookie sheet)
Place the cookie sheet in the fridge and let set for 30 minutes
Serve and enjoy!
NOTE: Try not to let this boil or it will alter the texture of the coating (it will become more lumpy)
To make a gelatin egg: combine 1 TBSP grassfed gelatin with 1 TBSP cold water and stir vigorously, then add 2 TBSP boiling water and beat well (it should make a frothy type substance).