Sugar Free Dark Chocolate Truffles

 

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Hello friends!

Another recipe for another day.  Lately, I’ve been needing chocolate.  NEEDING it.  And I’m not one of those crazy, obsessed chocolate-fans.  I just enjoy it four times three times more than once a week.

Chocolate is obviously one of the most popular foods in the whole entire world.  Cocoa powder is one amazing ingredient.  Has anyone ever tried it in a savory dish?  I think I need to get on that.

Mole sauce maybe?  On cheese enchiladas?  Yes please.

And although cocoa powder has amazing health benefits (antioxidants anyone?) milk chocolate or white chocolate do not provide the same benefits.  Dark chocolate is ideal for a healthy chocolate option, but many of the brands are still filled with sugar.

And that’s where I come in.  Well, my truffles.

These truffles are made with dark chocolate and a natural sweetener: honey!  However, don’t fret; they don’t taste like honey.  They also take about 7 minutes total.  Seriously.

Another bonus: kids and men will love these and they’ll never know that they’re good for them!  Score.

*Also look for some more alternatives at the bottom of this page!*

 

Ingredients:

6 oz. unsweetened baking chocolate

4-6 Tbs. honey (sweeten according to taste)

6 Tbs. skim milk

1/8 tsp. salt

1/2 tsp. vanilla extract

1/2 c. hazelnuts (or nut of choice), optional*

Cocoa powder, shredded coconut, or nuts for garnish

 

In a microwave safe bowl, combine the chocolate, honey, milk, and salt.  Microwave in 30 second intervals until smooth, like ganache.  While still hot, add vanilla extract and hazelnuts.

Freeze for 2ish hours.  It may look firm before then, but the center won’t be.  It could help to mix it a few times.

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When it’s done, it should look like this.

Then, just scoop them out with a cookie scoop, and roll in garnish.  That easy!

Oh, and keep them in the freezer or they might melt.

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*Gluten Free Option: Already gluten free.

*Vegan Option:  Use coconut or almond milk instead of skim milk.

*Nut Free Option: Replace hazelnuts with chocolate chips, dried fruit, or leave them out completely.

*Honey Free Option: Use Splenda, agave nectar, or sugar if you want!

Let me know what you guys use in this recipe!  So yummy.

Stay Serendipitous!

XOXO Sara

 

 

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Healthy Pasta Salad

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Hello friends 🙂

About a week ago, I made this pasta salad recipe and it was super delicious.  Plus, it’s healthy so it’s perfect for a weekday lunch.  In fact, I had it every day last week!

School has been absolutely crazy lately with prom, Grad Nite, and college all coming up!  Luckily, I’ll have a long summer and nice week in Hawaii for my birthday before college life begins.

However, among all the craziness in my life my wonderful boyfriend came  over and surprised me by taking me to lunch yesterday.  That’s a way to have a week made!

Plus we’ve been dating for 2 1/2 years, since yesterday, so that was awesome as well.  2 1/2 years goes quick!

So among your crazy, busy life make this pasta salad for lunches or a dinner side and then you won’t have to worry about  grabbing a fast food bag instead!

Ingredients:

1/2 box of whole wheat penne (or pasta of choice), boiled according to package directions

1 orange pepper, diced

1 cucumber, sliced

1/4 c. Parmesan, shredded

1/4 c. part skim Cheddar cheese, cubed

1/4 c. part skim Colby Jack cheese, cubed

1 can chick peas (garbanzo beans), drained and rinsed

1/4 c. low fat salami, sliced

Dressing:

1/2 c. olive oil

1/4 c. red wine vinegar

3 cloves garlic, chopped

2 tsp. Italian seasoning

1/2 tsp. dried parsley

Salt and Pepper, to taste

1/2 tsp. spicy mustard

1/4 tsp. sugar

While the pasta is boiling, mix together the ingredients for the salad dressing.  When the pasta is drained and slightly cooled, mix the rest of the salad ingredients together and toss with dressing.  Refrigerate until chilled.  Serve.

*More vegetables could always be added to this salad!  Olives, onion, tomato, etc.

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Stay Serendipitous!

XOXO Sara