This “candy” is a healthy holiday snack or dessert. Made with a coconut oil base, dark chocolate, dried cranberries, and a dash of stevia, these truffles are a lovely little pick-me-up in a sea of holiday junk food.
I based this recipe on one from Diane Sanfilippo’s New York Times bestseller Practical Paleo. As I’ve mentioned previously, I can highly recommend this book. I will be giving Practical Paleo, Eat Like a Dinosaur by the Paleo Parents and Dairy-Free Ice Cream by Kelly Broznya to friends and family this year as Christmas and Hanukkah gifts.
Chocolate Cranberry Truffles
- In a food processor pulse chocolate and cranberries
- Pulse in salt until mixture is the texture of coarse gravel
- Pulse in coconut oil, coconut butter and stevia
- Scoop mixture 1 scant tablespoon at a time into a paper lined 24 cup mini muffin pan
- Refrigerate for 3 hours to set, then serve
Makes 10 truffles
This gluten-free truffle has a deliciously healthy coconut oil base. It is also a wonderful holiday treat if you or your loved ones have a nut allergy.
I’ve been continuing to focus on eating a tablespoon of coconut oil each day due to its purportedly healthy properties. Apparently coconut oil is anti-viral, anti-fungal and neuro-protective. According to certain cardiologists I’ve spoken with, its medium chain fatty acids actually reduce cholesterol. Coconut oil has become the go to fat in my house for everything from stir fries to baking. Frankly, best of all, it just tastes good.
Here are some other healthy Paleo “candy” recipes for you and yours during the holidays:
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