Paleo Valentines Day Truffles
It’s almost Valentines Day, and if you know me, you know I’m not into the material things. You know.. the cheap, seasonal stuff that just takes up space and will end up in the garbage can or the donation box by the end of the week. I’ve never really been a flowers, box of chocolates, jewelry kind of girl. Flowers die, jewelry never gets worn and chocolates are full of high fructose corn syrup, processed sugar, wheat, soy and dairy. They taste great for a moment, and then I have a head ache and I’m super bloated! YUCK. Here is s super simple recipe for Paleo Valentines Day Truffles with Collagen. These recipes are paleo friendly and full of healthy fats!
First start by gathering everything that you need to make Paleo Valentines Day Truffles with Grass Fed Collagen!
Materials:
Ingredients for Raspberry Hearts:
2/3 Cup Frozen Organic Raspberries (Thawed)
Instructions:
To make the raspberry filling, puree the raspberries, (I use an immersion blender.) Once pureed, stir in the chia seeds.
Place in the fridge and allow to chill, the more frozen the raspberries are, the less time they need to sit in the fridge. (Typically they length of time it takes to prepare the chocolate is enough.)
Using a double boiler, melt the chocolate and stir in the coconut oil.
Apply the chocolate onto the inside of your chocolate molds using a small spoon. Be sure to coat the bottom and sides of the mold in a somewhat even layer. Place the mold in the freezer to harden. (About 5 minutes)
Remove from the freezer and spoon in a teaspoon or two of the raspberry chia filling into each mold. Depending on the size of your mold, you may need more or less raspberry chia filling.
Do not fill all the way, we have to cover it with more chocolate!
Spoon enough chocolate into the molds to fill the space on the sides of the raspberry chia filling, and to create a thick layer on top of it to seal the filling in.
Place in the freezer to cool. Once hardened, remove from the molds, place in the paper baking cups and store in the cute tin or a pyrex dish.
I would keep them in the fridge until you are ready to give them away!
Ingredients for Chocolate Ganache Truffles:
Instructions:
Using a double boiler, melt half of the chocolate and half of the coconut oil.
In a separate bowl combine the coconut milk, gelatin and honey.
Pour the melted chocolate into the separate bowl with the coconut milk, gelatin, and honey, and gently whisk it all together until smooth.
Cover and chill in the fridge/freezer until solid or overnight.
Use a rounded tablespoon to scoop mixture into little balls, place on parchment paper.
Melt the other half of the chocolate, and stir in the remaining coconut oil.
Dip the ganache balls in the melted chocolate to coat, and then place on a parchment-lined sheet to harden.
Place them in the fridge or freezer to cool.
Once cooled, place in paper baking cups and add to the Raspberry Chia Hearts.
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