If you handed me two truffles and told me to chose one, the first I pick would NOT ever be the gluten free/dairy free/paleo option. I would look that thing up and down and disect it like a worm for science class.
I get it, I get it- people have dietary needs (and I am apparently now a mostly gluten-free-r while recovering from some horrible internal issues), and I will admit I have found numerous foods that I loved that were grain/dairy/gluten/soy/sugar free (if you haven’t tried Heil Mary products and like raw vegan snacks- even if you dont care- they are amazingly sinful).
So when I stumbled upon the Skinny Ms’ gluten free peppermint fudge recipe, I knew I was on to something. While I used parts of her idea, I’ve made more of an homage to her’s- so please head on over to see the decadent (and simpler) originals. They look to die for!
I decided to make some truffles instead of fudge, so they are a tad softer due to the addition of the maple syrup and the adult version’s whiskey. (Whisky is NOT gluten free. I’ve been told the distilling process does not allow for the transport of gluten through the still as the spirit is distilled- but this is no way something to try out if you have celiac or any kind of gluten intolerance. .. just for those of us who are avoiding gluten for other reasons.
1tbsp pure maple syrup
1tsp almond extract
1/2 cup raw honey or agave syrup if you abstain from honey
1cup Justin’s Almond Maple Nut Butter
2 1/2 cups gluten free chocolate chips
1/2 cup coconut milk
2 tsp arrowroot powder (or cornstarch if you are not GF)
1 tsp celtic sea salt
cocoa powder, to dust
sliced almonds to top, optional
**Adult/Non-celiac or gluten sensitive version**- add 2 tbsp of a smoky whisky- I use Bowmore
To start off, add coconut milk and chocolate chips in a heavy bottomed pan, over moderate heat, stirring constantly.
Add in Almond butter, and stir constantly, but slowly, as you incorporate all of the butter. It will be fairly lumpy at first, so slow, even stirring will help to smooth it out.
Add honey, maple syrup and sea salt and continue stirring until everything has incorporated evenly and the chocolate is melted.
**Adult version- add two tablespoons whisky. If you’d like the flavor but not the alcohol, flambe it (be careful!!) until the flames die on their own. If you don’t mind a little kick, leave it in. Keep over heat until the liquid thickens into the mixture.
Add arrowroot powder, stir to completely incorporate.
Remove pan from heat, let cool to room temperature- about 1 hour. If you add the whisky, it will take about 30 minutes longer.
(this above process takes no more than 10 minutes).
To set your fudge, pour room temperature fudge into a greased or lined casserole dish. I like to use wax paper but what you do is totally up to you.
Scoop in a spoon and roll into small (less than a golfball) sized truffles. If the fudge is sticking, you can grease your hands slightly with olive oil.
Roll the truffles in cocoa powder and top with a sliced almond.