Gluten Free, Low Sugar Date Nut Balls

Here's a recipe from my childhood that I updated to my new health standards.  The recipe was always gluten free, but by using coconut sugar with its lower glycemic index (35 compared to table sugar at 80), I was able to make it a refined-sugar-free treat.  (Note that it still contains natural sugars in the dates, coconut sugar, and coconut.)

As a child, my mother and I made these every year as a special Christmas gift for my Great-Aunt Sophie, who loved them.  After she died, we went several years without making them at all.  I recently began shopping at a new Mid-East store where I can get dates quite cheap, so decided to try this recipe again and update it.

My kids LOVED it!  The first batch got gobbled up so quickly.  And I was able to share them in Christmas goody bags as well.  I think even Aunt Sophie would approve.

I hope you enjoy!

Ingredients:

• 8 oz dates, pitted and chopped
• 1 stick butter (1/2 cup)
• 3/4 - 1 cup coconut (palm) sugar (depending on how sweet you want it)
• If you opt for less sugar, you may want to supplement with 4 tiny scoops stevia (using the scooper inside, or whatever 4 servings is of your choice of stevia)
• 1 tsp. vanilla
• 1 cup nuts (I used walnuts, but use your favorite)
• 1/2 cup unsweetened coconut
• 2 cups puffed rice (preferably brown rice w/ no added sugar!)
• plus about 2 tablespoons each of the coconut and coconut sugar mixed together to roll balls in

Directions:

Combine the dates, butter, coconut sugar, and stevia (optional) in a pot and cook on medium until the butter melts and the mixture begins to boil.  Stirring constantly, cook the mixture 4 minutes more.  Remove from heat.

In the pot, add the vanilla, chopped nuts, and coconut and stir to combine.  Cool for a few minutes.  Add the puffed rice and stir.

While the mixture is warm enough to work with, but not so hot to the touch, form the mixture into small balls and roll in the coconut/coco sugar mixture.  You may want to coat your hands with a bit of butter for the rolling.

Makes about 3 dozen, depending on the size of your balls.  Store these in an airtight container...if they make it that long!


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Baked Ricotta Cakes with Red Sauce

There are so few really good dessert recipes that don't use white flour and sugar, but here's one. These cakes are delicious, but if you're trying to loose weight, you might want to use less honey and add stevia.

These honey-flavoured desserts take only minutes to make from a few ingredients. The fragrant fruity sauce provides a contrast of both colour and flavour. The red berry sauce can be made a day in advance and chilled until ready to use.

Serves 4

Ingredients:

250 g/9 oz/generous 1 cup ricotta cheese
2 egg whites, beaten
60 ml/4 tbsp scented honey, plus extra to taste
450 g/1 lb/4 cups mixed fresh or frozen fruit, such as strawberries, raspberries, blackberries and cherries

Directions:

1) Preheat the oven to 180 c/350 f/gas 4. Place the ricotta cheese in a bowl and break up with a wooden spoon. Add the beaten egg whites and honey, and mix thoroughly until smooth and well combined.

2) Lightly grease four ramekins. Spoon the ricotta mixture into the prepared ramekins and level the tops. Bake for 20 minutes, or until the ricotta cakes are risen and golden.

3) Meanwhile, make the fruit sauce. Reserve about one-quarter of the fruit for decoration. Place the rest of the fruit in a pan, with a little water if the fruit is fresh, and heat gently until softened. Leave to cool slightly and remove any stone (pits) if using cherries.

4) Press the fruit through a sieve (strainer) (or puree in a processor), then taste and sweeten with honey if it is too tart. Serve the sauce, warm or cold, with the ricotta cakes and decorate each serving with the reserved whole mixed fruit.

Cook's Tip:
If using frozen fruit, you will not need to add extra water, as the fruit usually yields its juice easily on thawing.

This recipe is from Italy's 500 Best-Ever Recipes, edited by Jeni Wright.

Chocolate Bark

I discovered the idea for this recipe on The Coconut Diet's website a few months ago, and was thrilled that I didn't have to give up chocolate to go sugar free (and synthetic sweetener free as well). Since then, I've played with the original recipe a lot and figured out ways to make it even better.

I make a large batch of chocolate bark at the time and keep it in my freezer. One, this aides me in getting in the coconut oil daily that is recommended in Sally Fallon's Eat Fat, Lose Fat. Second, I always have my "safe" chocolate available when I have a chocolate attack.

The basic recipe is just the coconut oil, cocoa powder, and stevia. All the rest can be played with and varied depending on your particular favorite chocolate bar combo.

I added the cayenne in after I watched Chocolat with Johnny Depp. Now I wouldn't make it without the cayenne. Use enough to give it zing, but not enough to overpower the chocolate.

Ingredients:

• 1 1/2 cups virgin coconut oil
  
• 6 well-rounded tbsp cocoa powder, or freshly crushed cocoa nibs
  
• stevia to taste (about 1 1/2 tsp of the white, or a few shakes of the white stevia and 1 1/2 tsp of the green herbal stevia)
  
• 1 tsp vanilla extract (I've also played with alcohol free flavorings and found lemon and almond to be very good)
  
• 1/2 tsp cayenne

"Goodies" to sprinkle on bottom of pan, add any combo of these to taste:

• goji berries
  
• roasted or dried nuts, I particularly like pecans
  
• shredded, dried coconut
  
• cocoa nibs
  
• raisins
  
• whatever your heart desires

Directions:

Chill in the freezer for 10 minutes a metal cookie sheet (with sides) or a couple of glass large baking pans. I also line my cookie sheet with wax paper. You'll need to have a flat space reserved in your freezer so the chocolate will form level.

Warm the coconut oil gently to liquid form. Add in the cocoa powder, stevia, vanilla, and cayenne. Stir with a fork and blend well.

Sprinkle any of your goodies on the bottom of your cold pan, then pour the chocolate mixture over top and level off.

Put it in your freezer for at least 10 minutes. Then remove, pull the chocolate carefully off the wax paper, break it into snack-sized portions, put into a large plastic bag, and return to storage in the freezer.

Enjoy!