Flourless Chocolate Truffle Torte {Gluten-free & natural sweetener}

Calling all chocolate lovers. This has become one of our favorite chocolate dessert recipes. In fact, I didn't even realize it was gluten-free until after several times making it. This is like a chocolate truffle in a cake-like form. Perfect for holiday parties or baby showers. I just shared this at my friend Beth's 40th birthday bash and added 2 teaspoons of mint extract to give it a holiday flair. I also love to add whipped cream on top and sliced strawberries with a sprig of mint to make it extra festive and give that pop of color to the presentation.

-16 oz. dark chocolate, chopped (I like the big bar from Trader Joe's)
-1 cup butter (organic and raw)
-2 tablespoons strong coffee or vanilla
-8 large eggs, separated
-3/4 cup coconut palm sugar

-whipping cream or coconut cream
-sliced strawberries or other berries for garnish

1.Heat oven to 350 degrees. Grease a round spring-form pan with olive oil or line with parchment paper.
2. Melt butter and chocolate together over medium-low heat. Be careful not to burn chocolate. Use a whisk to incorporate the two. Add coffee or vanilla. Set aside to cool.
3. Meanwhile, separate the eggs and beat white until peaks form. Set aside.
4. Beat egg yolks and coconut palm sugar until a thick, pale yellow batter forms.

5. Add half of cooled chocolate and half of egg whites to yolk batter. Use a spatula to gently fold in. Then fold in the remainder of the other two. You do not want to beat this or overmix. This will make the cake light and fluffy instead of a a flatter, denser torte.

6. Pour batter into pan. Bake approximately 30 minutes until the center is springy or tiny holes have formed. Cool to room temperature.
7. Refrigerate at least two hours before serving.

8. Top with whipped cream and berries.


Double Chocolate Peppermint Cookies {Gluten-free}

It's the most wonderful time of the year. In foodie language that means it's time to bust out my two fave ingredients: chocolate and peppermint. And there's only one thing that makes these ingredients yummier - combining them! I created this recipe with some of my gluten-free friends in mind. I realized that a lot of holiday parties exclude folks who are gluten-free, grain-free, paleo or even vegan. These protein-packed cookies cover them all. And if you're not any of those persuasions, I dare you to try one of these. Hint: you might want to make a double batch from the start.

Double Chocolate Peppermint Cookies

-2 1/2 cups finely ground blanched almond flour*
-1/4 cup coconut flour
-1/4 cup cacao powder or unsweetened cocoa powder
-1/2 teaspoon sea salt
-1/2 teaspoon baking soda
-1/2 cup raw honey
-1/4 cup raw virgin coconut oil, melted
-1 teaspoon vanilla
-1 cup chocolate chips (gluten-free)
-1/2 cup walnuts or pecans, chopped (optional)

1. Heat oven to 350 degrees.
2. Combine flours, sea salt, baking soda, and cocoa powder.
3. Add in honey, coconut oil and vanilla. Stir gently just to incorporate. You don't want to overwork the dough.
4. Mix in chocolate chips and nuts if desired.
5. Line a baking sheet with parchment paper or foil. Scoop tablespoons of dough onto cookie sheet.
6. Bake approximately 8-10 minutes until edges are just golden brown. Remove from oven and let cool a least 15 minutes without touching them. IF you try to take the cookies off the pan early, they will not set and turn out a gooey mess.

Makes 1 dozen.

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