Paleo Red Wine Truffles AKA your new go-to snack for girls night that also happens to be gluten and dairy free!
I was a huge Tammy fan, but since she left I’ve just been waiting for this season to hurry up and end so we can get on to The Bachelorette (which is my favorite version of the show.)I have a strong feeling on how this season is going to end for Pete, but I’m not going to spoil it for those of you who are trying to avoid everyone’s “predictions.” Instead, let’s talk about food.
Speaking of which, how do people on this show eat? They don’t eat the date food, so when do they eat? Do they just eat like, chips and stuff in the mansion? I’d never be able to go on this show unless they sent me a full meal plan (with snacks.)
Thankfully I have full control over the snack situation for my own viewing parties. Thus, these red wine chocolate truffles. Because everyone needs some delicious dairy-free truffles in their lives for occasions such as these.
Tips for making these Red Wine Chocolate Truffles:
- Use a full-bodied red wine (merlot, cabernet, pinot, etc.)
- Use a good brand of dairy free chocolate. My favorite for all of my cooking is Hu, or Lily’s for a sugar-free options.
- I prefer to use a mellon baller to scoop the filling
Red Wine Chocolate Truffles
Paleo Red Wine Truffles AKA your new go-to snack for girls night that happens to be gluten and dairy free!
PREP TIME 20 minutes
Resting Time 2 hours
TOTAL TIME 2 hours 20 minutes
SERVINGS 10
INGREDIENTS
- 2/3 cup coconut cream
- 3 tbsp coconut oil
- 1/4 tsp salt
- 1/4 cup red wine
- 1 cup chocolate chips
- 1/3 cup coconut sugar
Chocolate coating
- 1/2 cup chocolate chips
INSTRUCTIONS
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Heat coconut cream in a small saucepan over medium heat for 5-6 minutes. Stir in wine and coconut oil, then remove from heat and pour in the chocolate chips and sugar. Stir completely until chocolate is melted.
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Allow mixture to sit in the freezer for about 1-2 hours, or until the chocolate is firm enough to roll into balls.
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Once chocolate is firm, roll into small balls, or use a mellon baller or tablespoon to scoop into balls. Place on a parchment lined sheet.
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Melt the chocolate in the microwave or in a small saucepan over low heat, making sure to stir and watch the chocolate so it does not burn.
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Coat the balls in the melted chocolate by placing them in the bowl and then using a spoon to coat them and move them back to the parchment. Allow to chill for 10-15 minutes to harden chocolate before serving.
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Store leftovers in the fridge/freezer.
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