If you follow me on instagram, you would have seen some experimenting going on in my kitchen last night. I was working on a healthier version of the sweet potato chocolate truffles I made earlier this year. The older version was a a bit of a cheat as it used chocolate, which had processed sugar and some milk solids in it. They were delicious and I don’t mind eating chocolate as a treat but I wanted to challenge myself to make a true vegan and paleo version. I guess just to see if I could but also, of course, for the health benefits. I didn’t use any recipes so this was a true experiment! You can use the ganache` mixture to make truffles or as icing for a cake, like my paleo chocolate cake. For this deliouse ganache` I used cacao butter, cocoa, dates, coconut flour and sweet potato and boy are the truffles made from it delicious! A great addition to the end of a meal or to accompany a coffee, tea or a nice glass of full-bodied red wine. I hope you enjoy them.
1 medium sweet potato
120 g raw cacao butter
4 tbsp cocoa, plus about 1 cup extra for rolling the truffles in
3 medjool dates, roughly chopped
1 tbsp coconut flour
1. Preheat oven to 180C. Bake sweet potato whole with skin on for 30-40 minutes or until it is soft and squishy to touch. Set aside to cool enough for you to peel it.
2. Place cacao butter in glass or metal bowl set over a small pot of boiling water and melt gently. Once it is melted, whisk in the cocoa.
3. Peel the sweet potato and place the flesh in a food processor with the dates. Pulse a couple of times to combine. Add the warm cacao butter mixture and pulse to combine.
4. Pour mixture out into a medium mixing bowl and sprinkle over the coconut flour. Mix together and if using as icing on a cake spread over the cooled cake. If using for truffles, set aside for 10-15 minutes to cool and start to set.
5. To make the truffles, place the remaining cocoa on a plate for rolling the truffles in. Roll the truffles into small bite sized balls and then roll in the cocoa. Place in a container or on a plate large enough to let all the truffles sit flat. Leave covered in the fridge for at least 2 hours to set.
6. Serve straight from the fridge with your chosen beverage or as a dessert plate with some bliss balls.
- Apricot and Coconut Bliss Balls (healtherella.wordpress.com)
This is a delicious combination of prawns, roasted capsicum, coriander and lime. Ceviche` usually uses raw seafood that is cured in citrus juice. However for this recipe I have used cooked prawns. Enjoy as is in a bowl or with some crisp lettuce cups to scoop it up in. You can also serve as some delicious nibbles for a party by spooning the mixture into small lettuce cups and serving on a platter with small wedges of lime. I call these prawn tacos! For those eating grains a mix of wild and brown rice goes nicely with it too.
1 kg cooked, peeled and deveined prawns (shrimp)
1 red bell pepper/capsicum
1 orange bell pepper/capsicum
1 yellow bell pepper/capsicum
2 tbsp olive oil
2 tbsp jalapeno slices, finely chopped
1 Lebanese or continental cucumber, seeds removed and diced
4 tbsp extra-virgin olive oil
Juice of 2 limes
1 shallot, finely diced
1/2 bunch coriander (cilantro), leaves and stem finely chopped, plus 2 extra tbsp of chopped leaves to serve.
4 tbsp of roasted macadamias, roughly chopped
Cos lettuce leaves removed and washed
1 cup mix of cooked brown rice and wild rice
1. Preheat oven to 180C. Place capsicums (peppers) on a baking tray and drizzle with 2 tbsp olive oil, making sure they are covered. Place in oven and bake for 30 – 40 minutes or until the skin starts to bubble and comes away easily from the flesh.
2.Meanwhile chop prawns into 1/4 inch pieces and place in a large bowl.
3. When the capsicums (peppers) are ready remove from the oven and leave to cool for 5 minutes. Peel all the skin off, and remove the seeds. You can discard these. Chop the flesh into a small dice and add to the chopped prawns along with the cucumber and jalapenos.
4. For the dressing, combine the oil, coriander, shallot and lime juice in a jar and shake well to combine. Pour over the prawn and capsicum mixture. Mix the mixture with your hands to cover everything in the dressing and adjust the dressing as needed. Use your own judgement. You might want more lime juice or coriander. You shouldn’t need any salt as the prawns will have quite a bit in them and there is a lot of flavour from the jalapenos, lime and coriander. But if you feel you do, add it!
5. Chill the mixture in the fridge for 30 minutes. Before serving sprinkle over macadamias and some extra chopped coriander. Serve as is or with lettuce cups. If you are using rice, mix it into the ceviche` before serving.