Gluten Free Truffles Milk Sunbutter

First do no harm. This is the motto of a doctor. It can also be a pretty good motto when it comes to gifts.

We would never consider giving to someone with a fear of snakes a boa constrictor as a gift or a person with a fear of heights on a trip to the top of the Empire State Building, yet each year to diabetic holiday time are boxes filled with sugar, chocolate, Vegetarians are sent gift packages containing summer sausage and salami and gluten intolerance are presented with beautiful gluten filled biscuits and sweets.



These truffles Sunbutter fits the bill for the first time to do no harm, but more than that, the opposite is true - you spread joy and happiness this holiday season. I personally can not wait to see my little nephew Kelton beloved face when he bites into one of these!

Sunbutter Truffles

Ingredients

2 packages 12 oz non-dairy chocolate chips black (bitter) - divided use

Crunch 1 cup creamy natural sunbutter

2 tablespoons coconut oil, grapeseed, or Earth Balance

2 tablespoons agave nectar

½ teaspoon kosher or sea salt ½ cup coconut milk

2 teaspoon pure vanilla extract

Choose one to implement all or a combination of:

1 ½ cups flaked coconut toasted (toast in oven at 350 degrees for 8 to 10 minutes until golden brown)

1 ½ cups desiccated coconut

1 cup unsweetened cocoa powder

1 cup confectioners' sugar - sifted

½ cup unsweetened cocoa powder mixed with ½ cup confectioners 'sugar' - sifted

Directions:

In a large bowl in the microwave, combine 12 ounces chocolate chips, they Sunbutter, coconut oil (or grapeseed oil or Earth Balance), agave nectar and salt. Microwave on high for 2 minutes or until chocolate is often melted.

Heat the coconut milk just to boil in a saucepan. Pour hot milk over the chocolate coconut / Sunbutter mixture and let set for 2 minutes. Mix well until mixture is thick, smooth and shiny (if you use the Natural Crunch Sunbutter then the mixture is completely smooth, because the "crisis" in Sunbutter). Put the mixture into 8-inch 8-inch baking pan and refrigerate for 1 hour. If you want to refrigerate for longer, then take the dough from the refrigerator about 20 minutes to soften before rolling the truffles.

Using a melon baler, small spoon or small ice cream scoop mixture into small balls and place on a baking sheet lined with parchment paper or wax paper. You can throw balls with their hands if they are not quite round. Refrigerate at least 30 minutes.

Place the remaining 12 ounces chocolate in a bowl in the microwave and heat for about 2 minutes, stirring once or twice, until chocolate is completely melted and hot to the touch, but not too hot .

Place the ingredients you choose to roll the truffles ii small individual bowls.

Using a dental pick or skewer, dip balls in melted chocolate and coat completely. Allow to drain the excess and place the truffles in some parts a bowl movement. Roll the truffle around so that it is completely covered. Place a sheet lined with parchment or wax paper groped and repeat the rest of the truffles. You may need to re-heat the chocolate and stir again between, because it is as cool as you work with it.

Enter the truffles in a cool hour, or refrigerate for about 1 hour. Truffles can be refrigerated for a week or frozen up to a couple of months. Make sure they are airtight containers or bags of food.

The truffles are best at room temperature.

Makes 40 to 50 truffles, depending on size.

Carol is a developer Kicinski gluten-free recipes food writer and television chef. She is the author forthcoming book just gluten-free ... Gluten Free Desserts and do a segment cooking gluten-free monthly nationally syndicated morning show DaytimeTV. Carol also founded and publishes the popular blog, just ... Gluten-free, where she shares recipes and tips for cooking gluten-free living with beautiful photos and a touch of humor.