No Bake, No Sugar Truffles (gf, df, sf, ef)

There's no need to wait for a holiday like Valentine's Day
for an excuse to make these delectable sweet treats.
My quest for sugar-free desserts and snacks is satisfied 
with these simple and easy-to-make chocolate wonders.
The ingredients can be varied to suit your taste,
so feel free to add nuts, seeds, any type of nut butter
or even a chocolate glaze on top!
Grateful to Dana at Minimalist Baker,
who has made this transition so fabulously easy!
Give 'em a go!

No Sugar Truffles
(Minimalist Baker)
10 dates, pitted
1 T coconut oil
2 T water
1/4 C cacao
3/4 t vanilla
1 1/2 T peanut (or other nut) butter
1 pinch sea salt
1/2-3/4 C almond flour

Add dates, oil and water to food processor,
mix until a paste forms.
Add cacao, vanilla, nut butter, salt and combine.
Add almond flour until mixture forms a ball.
Scoop out in 1 T rounds and transfer to a parchment-lined sheet pan.
Roll truffles in cacao powder, chopped nuts or coconut flakes.
Freeze 30 minutes.
Enjoy!

No Sugar Peanut Butter Cookies

These cookies are insanely good.

Believe it or not, no processed sugar is found in their midst.

Just chewy, chocolatey goodness

for those of us who would rather 

not do the sugar thang.

Easy to prepare, quick to fix, with minimal ingredients,

there is nothing not to love about these sweet treats.

There is no need to even turn on the oven!

I am working my way through the

Minimalist Baker website,

marveling at the simplicity and wholesomeness

of all of Dana's well executed recipes.

One of the things I like best about these cookies

and many of the other recipes on the website,

is the flexibility in substituting ingredients.

If someone is sensitive to eggs, dairy, nuts or wheat,

there are usually alternatives offered.

Since peanuts are legumes, not tree nuts,

these cookies can be enjoyed by most everyone,

except those with a true peanut allergy.

The cookies pictured above are the ones I made,

using Sunbutter instead of peanut butter,

because it's what I had on hand.

The result?

Truly scrumptious!

The glaze will no doubt be used over and over,

as it keeps me sugar-free and chocolate happy!

3-Ingredient Peanut Butter Cookies

(Minimalist Baker)

1 C gluten-free oats

1 pinch sea salt

3/4 C medjool dates

1/2 C peanut butter (or other nut butter)

Chocolate Glaze

3 T coconut oil

3 T cacao powder

1-2 t maple syrup

pinch salt

Add oats and salt to a processor and blend into a flour. 

Add dates and blend for 30 seconds more or until finely chopped. 

Add nut butter and blend until a dough forms.

Scoop out 2-Tbsp amounts of dough and carefully form into mounds. 

Place on a parchment-lined pan or tray. 

Mix ingredients for glaze in a bowl and whisk until smooth. 

Dip the cookies in (about halfway), let excess drip off, 

and place back on parchment-lined pan or tray. Freeze 10 minutes. 

Then dip again for extra thick shell. Chill again. 

Enjoy.

Going Local-Black Mountain Chocolates & Mast General Store

This summer, we are taking several day trips,
instead of one extended vacation.
It just works better for us.
This is the third (and final) installment of our Winston-Salem posts
in our "Going Local" series.
We have already profiled the Cobblestone Farmers' Market
and the Single Brothers' Garden,
two "must-sees" located in nearby Old Salem.
Today, we are showcasing two fun destinations
in the heart of the downtown area.

You had me at "Chocolate Factory".

Black Mountain Chocolate was a crucial component of our junket.

This unassuming brick facade held an unexpected surprise for us.

Tours are given on Saturdays,

but had already sold out by the time we made our way to its doors.

We were able to see some of the machinery used in creating this scrumptious treat.

From their website:

"Black Mountain Chocolate is the original North Carolina bean-to-bar chocolate, 

and still comes to you fresh from our local workshop. "

Free samples, anyone?
The smile never left my face
as I sampled each of five different types of chocolate,
all handmade right there.
The kicker?
These are clean bars of chocolate,
which meant that because they only contained 4 ingredients,
C was able to sample them too!
With his multiple food sensitivities,
this just never happens.
The smile almost turned to (happy) tears,
when I saw him delighting in each tidbit,
just like everyone else!



Along with chocolates and handmade fudge,
baked goods and coffees were available for purchase.
You can be sure we will return.

We were on the hunt for the Mast General Store,
which was just down the street.

Enroute, we spied this unusual sign
for dog owners only!

Ah, our destination had been reached.
Mast General Store was a welcome curiosity.
We always relish exploring historical structures,
be they homesteads, mills or public buildings.

Typical of a large-scale mercantile,
inventory from axes to Zippo lighters could be found.
Our favorite room was this display of vintage games, toys
and other old-school paraphernalia.
We spent some time reminiscing together about
some of the trinkets of our youth.

C busied himself tidying up the vehicle display.
Now, if only he'd do this in his bedroom.

Old-time treats were contained in barrels
and just waiting to be taken home and savored.

This little gem caught my eye,
and my funny bone!

Two vintage coolers remain in place,

in case shoppers need some refreshment.
This one even has a bottle opener on the front.
Remember when glass soda bottles had metal caps?
(And soda was a once-in-a-while treat?)

These day trips are working out just fine.
We can get away and see new places,
but be home in time to sleep in our own beds.
With plenty of our new state yet to traverse,
we are sure to learn so much more.

More in Our Going Local Series:

Single Brothers' Garden 
Cobblestone Farmers' Market 
The Mundy House
Memory Lane Museum 
Hardware Upgrade 

Wordless Wednesday (the day after Valentine's Day)

Vegan Chocolate Cake (gf,df,sf,ef)

Earth Day required something special.
We decided to make a "no-bake" chocolate cake
to honor our dear Mother Earth.
The bonus is that it's allergy-friendly!
Any excuse for something made with cocoa!

These are dates,

and they are the only sweetener used in this recipe.

Love that!
When C and I were shopping for the ingredients,
we said out loud,
"We're looking for dates" and laughed at how silly that sounded.
Good times...

Along with pecans, walnuts, cocoa and vanilla,

this cake comes together with ease.

I've grown to appreciate recipes with only a few ingredients.

This one fills the bill.

It was so rich and so full of chocolate flavor, but not too sweet.
I wasn't sure if the ganache would work using olive oil
(C is sensitive to coconut), so it was omitted.
I was also thinking it might make it too sweet.
It is a bit dry without the ganache, so I think I'd add a strawberry topping next time.
The other idea I had was to make the cake mixture
and roll it into balls to keep in the freezer.
Any time the chocolate cravings hit,
you could just pop one into your mouth.

I love that there is no processed sugar in this recipe,
and yet there's no mistaking that it's dessert!
I will have to look into baking more with dates, 
as we try to keep our sugar intake low.
I hope you'll give this one a go,
and add your own twist to it.


Taverna Chocolate Cake with Chocolate Ganache
Tina L. Singleton

3 C shelled pecans
3 C shelled walnuts
32 medjool dates, pitted and cut into quarters
1 1/2 C cocoa powder
3 t vanilla

Ganache:
1 1/2 C cocoa powder
1 1/2 C maple syrup
2/3 C coconut oil, melted
1/4 plus pinch salt

Process pecans and walnuts in food processor until finely ground.
Add dates and process until mixture comes together.
(We did this in 2 batches because it wouldn't all fit in our bowl at once.)
Add cocoa and vanilla and process to combine.
Add 4 t water and process to combine.
Transfer mixutre to 8" springform pan
(we used a round Corningware baking dish)
and distribute evenly, pressing into pan.
Chill.
Ganache:
Place all ingredients in blender, blend until smooth.
Frost top and sides of cake with ganache and chill 30 minutes before serving.
Enjoy!