This morning I set out to make a healthy option to bring to a Kindergarten playdate this afternoon for my son’s class. I know there are dairy and nut allergies in the classroom so I needed to stay away from that and I decided to also go gluten free. What generally happens when I decide to bake something at the last minute is that I end up just opening my cabinets and kitchen drawers to see what I have. I discovered a bar of unsweetened baking chocolate and that became my focus. These cookies are a cross between a brownie and a truffle and they are gooooooooood.
Go to the kitchen and make these today!!
Baked Truffle Balls (yields approximately 24 cookie balls)
1/3 cup raw cacao powder
1/3 cup coconut flour
1/2 cup rice flour
1/2 cup garbanzo bean flour
1 tsp baking powder
1/4 tsp pink Himalayan salt
dash of cinnamon
1/4 cup canned coconut milk
1/3 cup coconut sugar
1/3 cup grade B maple syrup
20 drops stevia
1/4 cup coconut oil
3 oz unsweetened chocolate for baking (get the best quality chocolate you can), chopped
- Preheat oven to 350.
- Combine cacao, coconut flour, garbanzo bean flour, salt, baking powder, rice flour and cinnamon in a large bowl.
- In a separate bowl, whisk together coconut sugar, coconut milk, maple syrup and stevia.
- Combine chocolate and coconut oil in a heat-proof bowl or double boiler and set over a pot of boiling water. Stir frequently until oil and chocolate is completely melted. Remove from the heat and add to the sugar mixture. Stir until completely combined.
- Add the wet ingredients to the dry ingredients until well mixed. Form into little balls and place on cookie sheet.
- Bake for 12-15 minutes. Do not overbake. Be careful to allow to cool and not touch too much as they will be fragile just out of the oven.