Paleo Chocolate Chip Cookie Dough Truffles

Yeah, you are probably going to hate me for creating these. I got this idea from Pinterest. Evil little website that that is. It's always getting my mind moving. I just can't help but think of how to make something paleo. So enter cookie dough truffles. These are decadent little mouthfuls of chocolate chip heaven. I hope you like them as much as I do (hubby enjoyed the ones I let him have).

If your maple or coconut sugar is a coarse grain then I recommend running it through a food processor to powder it up first before using it.



Paleo Chocolate Chip Cookie Dough Truffles

2/3 cup ghee
1/2 cup coconut or maple sugar
2 tsp vanilla
1 1/2 cups almond flour
1/2 tsp salt
1 cup chocolate chips (I like enjoy life), save the remainder of the bag to coat the truffles

In large mixing bowl combine ghee and sugar, beat until light and fluffy. Add remaining ingredients and mix to combine. Chill mixture for 1 hour. Scoop out tablespoon sized balls and place on parchment lined cookie sheet. Chill in fridge for another hour. While the balls are chilling set up a double boiler (a small pot of water simmering with a bowl set on top), and melt remaining chocolate. Dip the balls into the chocolate and place back on the cookie sheet. Chill until set then store in an airtight container. Serve and enjoy!

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Paleo Pumpkin Biscuits

I wanted to create a yummy fall inspired breakfast treat. But these could quite easily go in a bread basket at Thanksgiving. My one year old son loved them and gobbled them up. I recommend serving them warm and storing them in the fridge. The oven or toaster oven are the best way to warm them.




Paleo Pumpkin Biscuits

2 cups almond flour
1/4 tapioca flour
1 tsp baking soda
2 tsp cream of tartar
1 1/4 tsp pumpkin pie spice
1/2 tsp salt
1/3 cup ghee, melted
3/4 cup pumpkin purée
3 tbsp maple syrup/honey
1 egg, beaten

Preheat oven to 350. Line a large cookie sheet with parchment paper. In large bowl combine dry ingredients. Whisk to combine. Add remaining ingredients and stir until just combined. Scoop 1/4 scoops of batter onto parchment paper, leaving an inch or two between scoops. Bake for 14-16 minutes until start to lightly brown on top. Serve warm and enjoy!


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