Happy Valentine’s Day! Homemade sugar free chocolate truffles? YES.

IMG_5332

Remember that one time when I, a bold and fearless trailblazer, decided that cinnamon was the new hotness for Valentine’s Day, and not chocolate?

Yes. Well. That lasted less than a week. WE’RE BACK TO CHOCOLATE.

This is because I am nothing if not a slave to suggestion. And the suggestion, from literally everywhere on this earth, was to buy some chocolate. I’m not kidding when I say I saw a car commercial heavily imply that my loved ones would abandon me if I did not purchase some chocolate (…well, and a car) for this hallowed holiday of Saint Valentine.

So there was that, but then also I would go out and buy chocolate even if someone explicitly instructed me not to. The lesson here being that I am completely lost on how I thought chocolate wasn’t going to factor heavily into my Valentine’s Day agenda.

vday16

There was one problem, though. Most commercial chocolates are loaded with about 17 different forms of sugar, hydrogenated oils, and fillers. Low carb they are not. Think you’re safe buying sugar free? Let’s take a look at a pretty standard label for sugar free chocolate:

simply lite whole label

Not so bad, you might say. Short list, mostly recognizable ingredients. WAIT A MINUTE –

simply lite close up

Charming. Maltitol: not even trying to be your friend. A lot of sugar alcohols (sorbitol, isomalt, etc.) can have this affect. Add that to some other fun facts (as summarized by About.com):

Although claims are often made that maltitol has little impact on blood sugar, this turns out not to be the case.

Maltitol is a carbohydrate. Although our bodies do not absorb all the calories in maltitol, this substance does provide us with 2 to 3 calories per gram, compared to the 4 calories per gram of sugar. Since maltitol is a carbohydrate, and since it provides calories, you would expect it to impact blood glucose.

In particular, maltitol syrup has a glycemic index of 52, which approaches that of table sugar at 60. The powdered form has a glycemic index of 36, which is still higher than most other sugar alcohols and all artificial sweeteners.

Estimates run from 75% to 90% of the sweetness of sugar.

So, if maltitol has ¾ of the sweetness of sugar, ¾ the calories of sugar, and ¾ the glycemic index of sugar, it isn’t a far leap to the conclusion that you need ¼ more maltitol to get the same effect of sugar.

Cool. So it’s basically expensive sugar that gives you indigestion. This is where we learn that “sugar free” ≠ “low carb”. So forgive me for being a little picky with my “sugar free” (please insert copious air quotations) options here.

I was stuck. What’s a dedicated chocoholic to do? Then suddenly, an epiphany: obviously, I needed to MAKE MY OWN TRUFFLES.

Ha! Ha ha!! Yes. HINT: Not obvious. This is actually the conclusion crazy people reach. I will be cleaning chocolate out from my fingernails for the next ten years.

But if nothing else, I am a woman of CONVICTION (read: stubborn). I could not give my loved ones chocolate-flavored corn syrup in a box, nor could I bring myself to purchase a fancily disguised laxative.

It took me about 100 years, but I finally settled on six different truffle varieties: marzipan hearts (recipe here at All Day I Dream About Food), fudgy ganache, fudgy ganache covered in MORE chocolate, peanut butter cups, cream filled, and white chocolate with strawberry buttercream. Go big or go home, I say.

vday28

There is no real recipe here, per se. More of an EXPERIENCE. But I can share some tips (if you really must insist on going through with any of this), and let me know if you’d like me to write up a specific recipe for anything, and I SHALL PROVIDE.

FIRST: 

Use a quality sugar free chocolate. Some of my personal favorite brands include Coco Polo and Innocent Chocolate. A truffle can only taste as good as the chocolate you put into it! Same for if you opt to go the cocoa powder route – get the good stuff. IF YOU REALLY CARE ABOUT YOUR LOVED ONES.

IMG_5330Yes excellent this will do nicely 

SECOND:

Use a powdered sweetener for all your sweetening purposes. Chocolate is finicky. It doesn’t WANT to cooperate with you. If you need to sweeten, use a powdered sweetener to dissolve and blend better. This was especially helpful for making a sugar free white chocolate. My powdered sweetener of choice is Confectioners Swerve. You can also powder a granulated sweetener in a food processor.

Image-1

THIRD:

Use a double boiler to melt/temper chocolate on low heat. I’ve said it before, but chocolate is a jerk and wants to seize, clump or separate. For the best (and safest!) results, melt with a double boiler, and preferably not a microwave. I mean, you can make a microwave work, but it’s uneven, easier to burn, and harder to estimate doneness.

IMG_5258Dat ganache.

GODSPEED. And happy Valentine’s Day! ♥

Advertisements

Cinnamon Crunch Tea Cookies (Low carb, gluten free, sugar free, dairy free)

teacookie15

With Valentine’s Day coming up, there’s nothing more touching than the moment your special someone turns to you and says those three little words: “Eat this cookie.”

Because anyone that really loved you would definitely want you to eat these. That’s how you know the love is real.

And that’s what so great about Valentine’s Day. It doesn’t matter who your special someone is – fancy paramours, family, friends, your reflection in the mirror – we’re all allowed to embrace the gigantic amount of chocolate on sale for no reason in the middle of February. Plus: excuses to incorporate pink into food! I for one am SOLD.

Cinnamon (not chocolate for once) felt right for Valentine’s Day. Actually, cinnamon feels right for most holidays. And days. And mostly I just like putting cinnamon in everything.

Also in unrelated news, I recently had a coupon for $2 off clotted cream. And get this – my fridge appeared to have an empty space just about clotted cream jar size!! Complete coincidence.

Cinnamon (of the popular ‘Cassia’ variety) actually has a fairly long history of health benefits, too! To name a few:

Add that to a festive soiree of low carb nut flour, healthy fats, free from gluten, dairy (well, minus the clotted cream) and OF COURSE no added sugar, and we’ve got ourselves a winner!

HENCE: cinnamon crunch tea cookies. Crunchy on the outside, all sweet ‘n’ spicy – but soft and light on the inside. It practically melts in your mouth.  They taste fabulous as is, but then I went and glazed ’em. Honestly, because I wanted – no, NEEDED – pink somewhere. Add a spot of tea, a dab of jam, and a dollop of clotted cream (please do this if dairy doesn’t kill you), and you just guaranteed those three little words will lead to something even better. You know what I mean. Actually eating these cookies.

teacookie14

Cinnamon Crunch Tea Cookies (Low carb, gluten free, sugar free, dairy free)

Recipe adapted from Mom’s Own Words and recommended by my friend Lindsay, who is a genius and a true visionary.

Yields: around 12-18 cookies (depending on how small or large you make them)

Ingredients: 

Cookies:
4 large egg whites, beaten until just frothy
2 cups almond flour or any nut flour (I used Honeyville walnut flour)
2/3 cup granulated sweetener (I used Swerve)
2 tsp baking powder
2 tsp vanilla extract

Filling/Topping:
2 tbsp granulated sweetener
1 1/2 tsp cinnamon (more or less depending on how ~spicy~ you like it!)
1 1/2 tsp sugar free brown sugar substitute, optional (I used this)

Glaze:
1 tbsp hot water or milk of choice, more or less depending on the consistency you want
1/4 tsp vanilla, or other extracts
1 /2 cup powdered sweetener
1-1 1/2 tbsp softened cream cheese, optional (I used this dairy free spread just for kicks)
Red food coloring, optional (IS IT REALLY OPTIONAL??)

(NOT) optional, for topping:
Clotted cream
Reduced sugar/sugar free jam or jelly of choice

Directions:

Preheat the oven to 375°F and line a sheet pan with parchment paper.

In a large bowl, combine all of the ingredients, and mix well to create a batter.

In a small bowl, whisk together filling ingredients. Sprinkle just under half of filling into batter and mix in, but do not fully incorporate, so that it remains streaky.

Use a tablespoon to drop 12-18 evenly spaced cookies on the lined pan. Sprinkle with remaining topping.

Bake for about 12-15 minutes until cookies begin to lightly brown and slightly bounce back at the touch.

For the glaze, whisk cream cheese (if using) and milk or water together until smooth. Beat in powdered sweetener and vanilla extract until combined. Add one or two drops of red food coloring for perfect pinkery! Pipe or spread over cooled cookies. Delicious served warm or cooled!

teacookie16

Nutritional Info (As 15 servings, calculated with almond flour and glaze, and without toppings):

tea cookie nutrition