The Primal Blueprint Cookbook (44 page)

This recipe has been tweaked and modified over the years. The trick is combining the 72% chocolate with coconut milk and a small amount of coconut oil to get the right consistency. This version is well suited for those who prefer their truffles dark and rich, or without any dairy ingredients.

INSTRUCTIONS:

Place coconut milk and coconut oil into a saucepan over medium-low heat, stirring until coconut oil is melted and mixture comes to a boil. Do not let mixture come to a rolling boil. Remove from heat.

Off the heat, add chocolate pieces to the coconut milk mixture and stir until chocolate is completely melted and there are no remaining chunks of chocolate. Continue stirring until the chocolate thickens and cools a bit. Stir in the liqueur or flavored extract, if using. Transfer to a shallow dish for faster cooling, then to the refrigerator. Let mixture thicken at least 2 hours, perhaps longer, but stir it 3 or 4 times as it cools and thickens.

Place some sifted cocoa powder or finely chopped nuts in a shallow container. To form the truffles, remove chocolate mixture from refrigerator. If it has become too firm, let the container sit at room temperature until the chocolate reaches a clay-like consistency (do not be tempted to microwave it).

Scoop small portions of the chocolate with a teaspoon, then knock off the chocolate with another teaspoon (like when making “drop” cookies). Do not worry if truffles are not perfectly round, but do make them approximately the same size. They are meant to be reminiscent of irregular truffles from the forest, not perfectly identical like fancy bon-bons. You can also roll truffles quickly between the palms of your hands, although this is a messier technique. To finish, roll truffles in cocoa powder or chopped nuts. Chill.

The truffles are best consumed in a day or two, but will keep at least a week in the fridge (they lose a little creaminess over time due to moisture evaporation). Let them sit at room temp a few minutes before serving for best flavor/texture. For longer storage, freeze in an airtight container for up to a month. Thaw in fridge.

This rich brownie recipe will fill the air with a lovely chocolate aroma while it bakes. The brownies are a bit crumblier than their conventional counterpart, but they were kid-tested and approved, crumbs and all. If the honey flavor is too strong for your taste, try maple syrup instead.

Walnut meal is available in many grocery stores, but it’s easy to make at home in a food processor (and fresher). Simply pulse walnuts until nuts are fine crumbs, but not so long that you make walnut paste!

INSTRUCTIONS:

Adjust oven rack to middle position. Preheat oven to 350°F. Butter a 13x9x2 inch baking pan.

In a medium bowl, mix together dry ingredients until well blended. Set aside.

In a small bowl, whisk eggs for one minute, then add coconut milk, honey or maple syrup and whisk again. Add melted coconut oil and whisk until wet ingredients are completely blended.

Add wet mixture to dry ingredients and whisk well; be sure to scrape sides and bowl bottom so no pockets of dry ingredient remain. Batter will be thinner consistency than conventional brownies. Pour batter into prepared pans.

If desired, sprinkle chopped walnuts on top of batter. Bake 35 to 40 minutes. Cool completely before cutting.