Life, Gluten Free

Chocolate Fudge (no dairy, no soy)

I hope you all had a peaceful Christmas and a great start to the New Year. We had a relaxing Christmas and then took a small trip for New Years.

We spent time in one of our favorite places, Breckenridge. We snowshoed and enjoyed the beauty around us. We headed to Manitou Springs to ring in 2016. I treasure time with my family and I am looking forward to what this year brings us.

When I was a child, we lived in a place that did not get much snow. It was always our tradition to make fudge whenever it did snow. My dad would make my grandpa's fudge recipe, which was the perfect fudge - rich, velvety and very chocolatey. 

The fudge I made today was so good, and my daughter loved it. The ingredients are very different from when I was a child, and I feel great that I can re-create a childhood memory for my own daughter with ingredients that work for us now.

I hope you try it and enjoy it with your loved ones.

Fudge (no dairy, no soy, paleo-friendly)

serves 4

Ingredients:

1 cup dark chocolate chips 

1/4 cup coconut oil

1/4 cup coconut cream

2 teaspoons vanilla extract (optional)

1 ripe avocado

1 tablespoon cocoa powder

4 tablespoons maple syrup

dash of sea salt

Directions:

In a double broiler, melt the coconut oil, coconut cream and dark chocolate chips. Once melted, add to a food processor with the avocado, cocoa powder, vanilla extract, maple syrup and dash of sea salt. Process ingredients until smooth and creamy.

Pour into a greased 8x8 glass baking dish. Refrigerate for a few hours until well set, then slice into squares and enjoy!

 

S'mores Pie (nut-free, dairy-free!)

This pie was such a hit that I was only able to snap one quick photo of it. Everyone loved it!

S'mores pie is perfect for Summer or Autumn. I think it would make a great treat for a Halloween party.

The dandies marshmallows (vegan) work really well and are very tasty. We took them camping this year and roasted them by the fire on many occasions.

On our trip to the Royal Gorge; we brought along dandies marshmallows, enjoy life chocolate and gluten-free ice cream cones to make a fun treat by the fire.

I'm sure I'll get asked what we made so here's a quick explanation: Stuff the ice cream cones with marshmallows and chocolate, then wrap them individually in foil. Carefully place them by the fire and let roast for a few minutes. You'll have an ooey gooey treat :)

I buy my dandies marshmallows and enjoy life chocolate chips from Thrive Market.

Okay back to the s'mores pie! Here is how I made it. Let me know if you try it :)

S'mores Pie (vegan, nut-free, gluten-free)

Crust ingredients:

1 8 ounce package of gluten-free graham crackers

1 tablespoon organic earth balance (could sub coconut oil)

7 tablespoons coconut oil 

marshmallow layer ingredients:

1  10 ounce package of vegan mini marshmallows (we use dandies)

2 tablespoons softened organic earth balance

chocolate pie layer:

1 10 ounce package of enjoy life chocolate chips

1 package of organic mori-nu silken tofu extra firm

2 tablespoons coconut oil

1/2 cup coconut milk

Directions:

First make the graham cracker crust by blending the ingredients in a food processor. Add to a lightly greased pie dish and chill in the refrigerator.

Prepare a double broiler to melt the marshmallows for the s'mores layer. Melt marshmallows with earth balance, stirring as you go. Add to to the pie crust and let sit while you make the chocolate pie layer.

In a double broiler, melt the chocolate chips and coconut oil and coconut milk together.

Add to food processor with the package of silken extra firm tofu. Blend well.

Once it is nice and creamy, spread the chocolate filling on top of the marshmallow layer. 

Refrigerate until firm and serve.

After we let the pie firm up some, we topped with natural white sprinkles (we used these by India Tree).

 ♥ (photo below from one of our summer trips this year to Breckenridge! Loved it).

Chocolate Coconut Truffles (dairy-free, nut-free)

Today is World Chocolate Day! Luckily I made these last week just in time to share.

These are simple to make and in no time at all, you'll have made your own chocolate candies for World Chocolate Day.

Chocolate Coconut Truffles

First thing you want to do is make the filling, so grab your food processor!

Ingredients:

3/4 cup coconut butter

1 cup coconut shreds

3 tablespoons maple syrup

Blend in food processor. Roll into rounds and place on a baking sheet covered in wax paper.

Place these in the refrigerator while you are making the chocolate coating.

Ingredients:

1 cup chocolate chips (I use enjoy life)

4 tablespoons coconut milk (I use full-fat organic thai kitchen coconut milk).

Melt in a double-broiler.

Once melted, take out the coconut rounds and dip and roll in the chocolate with a double-fork method. Place them back on the wax paper.

After you are done coating each round in chocolate, put them back in the refrigerator for the chocolate to harden.

You know what to do next. Eat them, share them or keep them all to yourself!