Dairy Free Cardamom Almond Truffles
Posted: March 6, 2009 Filed under: Agave Nectar, Candy, desserts, favorites, gluten free, no grains, Quick cook, Stage 2, Vegan 1 Comment »
I had big plans for chocolates on Valentines Day. I had planned on making a nice, spicy sugar free candy bar. I have some candy bar molds that I bought months ago and was looking forward to using them. Sadly, my candy bar plans didn’t work out. I did end up learning a whole lot about chocolate and low glycemic sweeteners.
Through all my experimentation, the sweetener that worked the best was agave. It just gives a certain depth to the chocolate that the other sweeteners lack. Since you have to use 100% unsweetened chocolate, you have to combat the bitterness. Agave is the only sweetener that can do this without using alot.
The next sweetener would be an erythritol/stevia combination, but you have to use alot of it to counteract the bitterness. If you can’t deal with agave, this combo would be the next best choice, but texture might be an issue.
Why wouldn’t I use maltitol like some companies do for their sugar free chocolates? Even though it behaves the most like sugar, maltitol is not low carb. The syrup is rather high on the glycemic scale, coming in at 52. Table sugar is 60. Sure I’ll have a certain chocolate bar with mailtitol, but those occasions are rare. At home, when I tend to make larger quantities than what I would buy, I would rather not use it.
These are insanely easy to make. When you need a quick chocolate fix, or have company and want to make a dessert, or have kids who like to create in the kitchen, this recipe works great.
4 oz. unsweetened chocolate
1 teaspoon cardamom
1/2 cup agave
about 1/2 cup almond flour for rolling
In a double boiler, melt chocolate until you see edges start to melt. Remove from heat and stir until chocolate is thoroughly melted. Add cardamom and agave and stir until combined. Let cool to room temperature, then refrigerate for about 20 mins.
Remove from refrigerator, scoop out mixture by the teaspoon and form into ball. Roll in almond flour and place on parchment lined cookie sheet. Repeat with remaining chocolate. Store covered at room temperature for up to one week.
Makes about 15 truffles
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