• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
  • Contact
  • Privacy

Wife Mama Foodie

Making Healthy Taste Good

Dessert

June 23, 2015

Chunky Monkey Nice Cream Bars

Chunky Monkey Nice Cream Bars | Raw, vegan, & grain-free
Have you all jumped on the “nice cream” bandwagon yet? Although there isn’t a technical definition, nice cream is a frozen dessert, similar to ice cream, without dairy, eggs, or sugar. It usually consists of blended frozen fruit and, if any, natural sweeteners. 

The most popular is the banana based nice cream which is just blended frozen bananas. I know, I totally didn’t believe it either until I tried it for myself one day. It truly turns from hard, frozen banana chunks into a creamy soft serve in just a matter of minutes, no additional ingredients necessary! …

Read More

May 26, 2015

Vegan Chocolate Cake With Whipped Ganache

This is a delicious chocolate cake that’s dairy, egg, gluten, and refined sugar free. An easy 2-ingredient whipped chocolate frosting is also included! Recipe includes instructions for a two or three layer cake.

Vegan Chocolate Cake With Whipped Ganache | Gluten free and made with healthier ingredients!Several years ago, while my children were still very little, I used to make custom cakes for weddings, birthdays, etc. I loved baking and would often make cakes for friend’s and family member’s birthdays. I started getting orders from friends of friends and pretty soon, had a little side business working out of my home. I made everything from scratch, buying pounds of butter, sugar, flour and dozens of eggs on each trip to the grocery store. Many of the cakes I made were similar to pound cakes and because they were more dense, stacked well and could be cut into shapes easily without falling apart.

Do you know why they’re called pound cakes? Because they call for a pound each of butter, sugar, flour and eggs! Add that to the loads of butter and powdered sugar in the buttercream and you have almost a whole stick of butter and cup of sugar in each slice. Yikes! 

Vegan Chocolate Cake With Whipped Ganache | Gluten free and made with healthier ingredients!Vegan Chocolate Cake With Whipped Ganache | Gluten free and made with healthier ingredients!
I was determined to create a cake that was gluten-free, made with healthier ingredients, and still be not only edible, but delicious. I mean, what’s the point of eating cake if it doesn’t taste good?! This recipe is very loosely based off of an old chocolate cake recipe I used all the time. The original recipe uses regular flour, sugar, eggs, vegetable oil, and sour cream, which I replaced with gluten free flour, pure maple syrup, coconut oil, and plain yogurt (or mashed avocado.) 

Vegan Chocolate Cake With Whipped Ganache | Gluten free and made with healthier ingredients!
I paired the cake with this easy and delicious whipped ganache, which only has two ingredients. TWO INGREDIENTS, PEOPLE! Chocolate chips and coconut milk are all that is needed to make this fluffy masterpiece. (If you need dairy-free chocolate chips, I like this Enjoy Life brand.)

Ganache is essentially heavy cream mixed with melted chocolate to make a thick glaze, which is great on cakes and truffles. This ganache is made dairy-free by substituting heavy cream with coconut milk. Instead of using it as a glaze, it’s then whipped up and becomes fluffy by incorporating air.

I adapted a recipe I found on Pastry Affair. (Thanks, Kristin!) This was the first time I’ve been able to achieve a fluffy buttercream without the use of powdered sugar or egg whites! It’s not a very sweet frosting, which also depends on the type of chocolate chips you use. I used dark chocolate chips, and although rich, it was absolutely AH-mazing and is my new go-to chocolate frosting!

Vegan Chocolate Cake With Whipped Ganache | Gluten free and made with healthier ingredients!

When frosting the cakes, I like to place some pieces of parchment paper under the edge of the bottom layer, just to help keep the plate clean. Trust me, frosting a cake can get pretty messy and you’ll be happy you took the extra step when after you finish frosting and remove the parchment your plate is still squeaky clean! 

Garnish with chocolate shavings or fresh berries. Super simple, yet elegant! 

Vegan Chocolate Cake With Whipped Ganache | Gluten free and made with healthier ingredients!
Chocolate cake with chocolate frosting is my favorite combo, but it can also be super rich. I always have a tall glass of cold almond milk with my slice of cake to wash it all down. It’s seriously a MUST! 

Vegan Chocolate Cake With Whipped Ganache | Gluten free and made with healthier ingredients!Vegan Chocolate Cake With Whipped Ganache | Gluten free and made with healthier ingredients!
This cake is simply the BEST vegan & gluten-free chocolate cake EVER, and I hope you try it for yourselves! Enjoy, friends! 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Chocolate Cake With Whipped Ganache


  • Author: Joscelyn Abreu
  • Total Time: 1 hour 35 mins
  • Yield: 8 servings 1x
Print Recipe
Pin Recipe

Description

This is a delicious chocolate cake that’s dairy, egg, gluten, and refined sugar free. An easy 2-ingredient whipped chocolate frosting is also included!


Ingredients

Scale

TWO Layer Chocolate Cake: (3 layer variation below)

  • 2 cups gluten-free flour – I use King Arthur Gluten Free Multipurpose Flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour OR 2 cups unbleached all-purpose flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup melted Coconut Oil, avocado oil, or vegetable oil
  • 1/2 cup plain non-dairy yogurt or 1 small ripe avocado, (pureed with no chunks)
  • 1 cup Pure Maple Syrup
  • 1 cup strong coffee (just to enhance chocolate flavor, but you can also use water or almond milk)
  • 1/2 tablespoon Apple Cider Vinegar
  • 2 teaspoons vanilla extract
  • whipped ganache for TWO layers, recipe below
  • chocolate shavings from chocolate bar, optional
  • parchment paper, extra coconut oil and flour for cake pans

Whipped Ganache for TWO layers:

  • 2/3 cup full-fat coconut milk
  • 2 cups chocolate chips or chopped chocolate of choice (dark, semi-sweet, milk, white, etc.)

THREE Layer Chocolate Cake: (As pictured. See note 1)

  • 3 cups gluten-free all-purpose – I use King Arthur Gluten Free Multipurpose Flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or regular unbleached all-purpose flour
  • 3/4 cup cocoa powder
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3/4 cup melted coconut oil, avocado/olive oil or other oil of choice
  • 3/4 cup non-dairy plain yogurt or 1 medium ripe avocado (pureed with no chunks)
  • 1 1/2 cup maple syrup
  • 1 1/2 cup coffee (can also use almond milk or other milk of choice)
  • 1 tablespoon vinegar
  • 1 tablespoon vanilla
  • whipped ganache for THREE layers, recipe below
  • chocolate shavings from chocolate bar, optional
  • parchment paper, extra coconut oil and flour for cake pans

Whipped Ganache for Three Layers:

  • 3 cups chocolate chips or chopped chocolate of choice (dark, semi-sweet, milk, white, etc.)
  • 1 cup full-fat coconut milk

Instructions

Make Ganache: (see note 1)

  1. The ganache needs an hour or so to chill, so best to make this ahead of time or at least before you start on the cake. Heat the coconut milk and chocolate in a large heat-safe mixing bowl over a double boiler (stirring often) until chocolate is thoroughly melted and mixture is smooth. Cover and place mixture into the fridge or freezer for 1–2 hours or until chilled and firm. If mixture isn’t cold and hardened, the frosting may be a bit more loose.
  2. After the chocolate mixture is firm, beat with an electric mixer on high speed for several minutes until light and fluffy. If it’s too thick, add extra milk a little splash at a time while mixing, until frosting is fluffy.

Prepare Pans:

  1. Lightly grease two or three (whichever recipe you’re making) 8-inch round cake pans with coconut oil or palm shortening. Line the bottom with parchment paper and use a knife to cut out a circle to fit the bottom of the pan. Parchment paper helps the cake not to stick to the bottom of the pan. Grease top of parchment paper and set aside until needed.

Mix Batter:

  1. Preheat oven to 325F. In a large mixing bow, combine flour, cocoa powder, baking powder, baking soda, and salt. Stir together and then add in coconut oil, yogurt/mashed avocado, maple syrup, coffee, vinegar, and vanilla. (If using avocado, make sure your avocado mash is free of any clumps. You can puree the avocado in a food processor or push through a sieve with a rubber scrapper if it is clumpy.)
  2. Mix everything together until thoroughly combined. Use a rubber scrapper to stir the bottom of bowl, making sure to mix in any excess flour.
  3. Evenly distribute batter into the prepared cake pans. Place on the middle rack of your oven and bake for 18-22 minutes, just until the center of the cake is set and no longer jiggly. Do not overbake. Remove from the oven and let pans thoroughly cool on cooling racks.

Frosting Cakes:

  1. The cakes must be thoroughly cooled before frosting or the frosting will melt off. When you remove the cake from the pan, use a knife or offset spatular around the edge of the cake if it is sticking to the pan. Carefully flip onto a plate or rack, removing the parchment paper round that may come out with the cake.
  2. If making the cake ahead of time, you can wrap and freeze the cake layers until needed.
  3. To frost the cakes:
  4. Place your first cake layer on a plate or serving platter. I like to place additional pieces of parchment paper just under the edge around the bottom layer to keep the frosting from getting on the serving plate.
  5. Scoop a dollop of frosting on the bottom layer and use an offset spatula or rubber scrapper to spread the frosting evenly across the layer. Place the other layer on top and repeat, frosting the sides of cake with remaining whipped ganache. Carefully remove parchment pieces from around the cake and serve. I like to top the cake with fresh berries or chocolate curls, which you can get by running a vegetable peeler down the side of a chocolate bar (warm chocolate in the microwave for a few seconds to get better curls.) Depending on the size of the slices cut, this cake serves 8-12 people.

Notes

1. I’ve made this whipped ganache with more and less coconut milk with varying results. It may depend on how watery your coconut milk is, but most of the times that I’ve made it with more milk, the frosting was too loose for my liking. I prefer it firm enough to hold its shape, especially if you want to pipe it on a cake or cupcakes. In order to get the best consistency, I’ve found it easier to use less milk in the beginning and add a little more while whipping, if needed.

  • Prep Time: 1 hour 15 mins
  • Cook Time: 20 mins
  • Category: Dessert

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

More Recipes Like This:

Chocolate Sheet Cake with Whipped Ganache

Chocolate Sheet Can with Whipped Ganache | Wife Mama Foodie

Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes | Wife Mama Foodie

Chocolate Raspberry Layer Cake

Chocolate Raspberry Layer Cake | Gluten & Dairy Free. Vegan Friendly.

This post may contain affiliate links. If you click on a link and purchase an item, I may receive a small commission on your purchase. It doesn’t affect the cost of the product at all and gives me the ability to pay for and maintain this blog. I never link to products I wouldn’t use myself. Thank you so much for your support! 

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

April 21, 2015

Chocolate Coconut Cream Pie

This chocolate coconut cream pie has a delicious raw brownie crust, a velvety smooth chocolate pudding filling, and fluffy whipped coconut cream on the top!

No-Bake Chocolate Coconut Cream Pie | Full of wholesome ingredients, this delicious pie is vegan and free of dairy, gluten, and grains!What’s better than chocolate for dessert?!

How about a chocolate on chocolate dessert…

or better yet, a chocolate on chocolate dessert that doesn’t require the use of your stove? Yeah, now we’re talkin’! 

No-Bake Chocolate Coconut Cream Pie | Full of wholesome ingredients, this delicious pie is vegan and free of dairy, gluten, and grains!This pie. Words cannot describe how in love I am with this creation. It’s a bunch of my favorite things wrapped up in a slice of chocolatey yumminess….

Read More

April 8, 2015

Healthier Lemon-Blackberry Bars

These healthier lemon-blackberry bars are a perfect balance of tart and sweet. They’re also gluten, dairy, & refined sugar free!

Healthier Lemon-Blackberry Bars | Gluten, Dairy, and Refined Sugar Free! When life gives you lemons, make some yummy LEMON BARS!

I’m a lemon person. Like, I really LOVE lemons! Lime’s okay too, I guess, but if a silly scenario ever occurred where I had to choose only one or the other to eat for the rest of my life, lemon would win, hands down. To imagine a life without lemonade, lemon poundcake, lemon poppyseed muffins, or lemon wedges to squirt onto my seafood, is kind of depressing. And what about lemon bars?! It’s only one of the greatest lemon desserts EVER! It’s the dessert I always seek out at baby showers and tea parties. It’s that quintessential lemony treat that mixes the perfect amount of tart and sweet.

Healthier Lemon-Blackberry Bars | Gluten, Dairy, and Refined Sugar Free! So, needless to say, lemon bars were one of the desserts I had to find a way to make a little healthier so that I could make it guilt-free for my family. I mean, I wouldn’t want to have to wait until the next person had a baby to hopefully have a piece;-)

I wanted the ingredients to be simple, using stuff I already had in my pantry. I understand occasionally needing a specialty ingredient, but I love finding ways I can make something out of the stuff I already have (My husband thinks I make way too many trips to the grocery store, so he would be happy to hear me say that:)

Some of these ingredients can be substituted if you don’t have the particular one I used. I’ll include some of those substitutions in the recipe….

Read More

February 13, 2015

Homemade Jello Jigglers

Homemade Jello Jigglers | All Natural With Only 2 Ingredients!
My kids LOVE helping out in the kitchen. It could also be that, like me, they love being near the food;) Whatever the reason, we especially enjoy making yummy treats together during the holidays! 

This year to celebrate Valentine’s Day, we made these easy, homemade jello jigglers with cutout hearts! They are delicious, simple to make, require only 2 ingredients,  and are just the prettiest little things!

Homemade Jello Jigglers | All Natural With Only 2 Ingredients!
Gelatin has long been labeled as a healthy snack for its ability to improve the growth of hair, skin and nails, and for its added source of protein. I’m not talking about the prepackaged boxed jello that’s filled with sugar and artificial colors and ingredients. Why make that when you can just as easily make a pan of this homemade, healthy jello!…

Read More

December 19, 2014

Gingerbread Madeleines

These delicious gingerbread madeleines are gluten free and made with natural sweeteners so you can enjoy a few extra!

 

Gingerbread Madeleines | Gluten free and made with natural sweeteners.
I love the Christmas holiday season. Spending time with friends and family, watching classic Christmas movies, decorating the Christmas tree are some of my favorite things to do this time of year. I’m also a big baker and it gives me the perfect excuse to bake! There were so many recipes I wanted to try this month, gingerbread being one of them. I wanted to make something with a gingerbread flavor that was not your typical loaf cake or cut-out cookie.

I came across my long lost madeleine pan and I knew I had to make some for the holidays. Madeleines are one of my favorite treats to enjoy with a cup of tea. I usually make them with a hint of lemon. This time of year, I thought I’d try combining this tea cake with the flavor of gingerbread. I was so happy with the result! 

Gingerbread Madeleines | Gluten free and made with natural sweeteners.Gingerbread Madeleines | Gluten free and made with natural sweeteners.
I love madeleines because they’re the perfect cross between a cake and a cookie, my two favorite sweet treats! They also make such a pretty presentation at any holiday gathering. Did I mention these are gluten free and made with natural sweeteners? 

Gingerbread Madeleines | Gluten free and made with natural sweeteners.
That is, they’re made with natural sweeteners if you don’t sprinkle them with powdered sugar! I typically don’t use powdered sugar on the ones I make for my family, but many people do add it for presentation purposes. Feel free to add some or leave it off, it’s totally optional. Hopefully these bring you some holiday cheer! Enjoy, friends!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gingerbread Madeleines


★★★★★

5 from 1 reviews

  • Author: Joscelyn Abreu
  • Total Time: 25 mins
  • Yield: 1 dozen 1x
Print Recipe
Pin Recipe

Description

The delicious French tea cake with the delicious flavor of gingerbread. Gluten free and made with natural sugars so you can enjoy a few extra!


Ingredients

Scale
  • 1/4 cup butter, melted and lightly browned
  • 2 tablespoons molasses
  • 3/4 cup all-purpose flour or gluten-free flour blend
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • scant 1/4 teaspoon ground allspice
  • pinch of salt
  • 2 eggs, room temperature
  • 1/2 cup granulated sugar or coconut sugar
  • 1 tablespoon butter, shortening, or coconut oil, to grease pan

Instructions

  1. Melt butter in a small saucepan until lightly browned. Remove from heat and stir in the molasses. Let cool.
  2. Combine the flours, baking powder, spices, and salt in a medium bowl. Set aside.
  3. Meanwhile, blend together the eggs and sugar with an electric mixer on high until thick and creamy, about 3-4 minutes. Beat in cooled butter/molasses mixture, then stir in flour mixture.
  4. Cover the mixing bowl and chill the batter thoroughly in the fridge for 1–2 hours to overnight. The batter should be thoroughly chilled before baking for best results. When ready to bake, preheat the oven to 375 F. Brush the madeleine pan with softened butter and scoop heaping tablespoons of batter into each cup. Don’t overfill, each cup should be about 3/4 full. No need to spread the dough, it’ll do that in the oven. Place on the middle rack in the oven and bake for 10–12 minutes or until the edges are lightly browned and center is puffed. Let cool slightly in the pan, then invert onto a rack to cool completely. You can sprinkle them with powdered sugar, if you’d like. They’re also best when eaten fresh. Store leftover madeleines in an airtight container for 2-3 days. Makes 12-14 cookies.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Dessert

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

 

SaveSave

December 15, 2014

Healthier Honey Vanilla Marshmallows

Naturally sweetened, healthier honey vanilla marshmallows with no white sugar or corn syrup. Gluten, egg, dairy, and refined sugar free.

Healthier Honey Vanilla Marshmallows
There are just some things in life that are worth the occasional indulgence. Marshmallows are one of those things. What would life be like without these pillowy bites of sweetness?

  • A cup of hot chocolate is naked without them.
  • S’mores would be nonexistent. 
  • Rice krispy treats would just be krispy rice. How sad. 

I’ve been wanting to make my own marshmallows for years. It was on my list, along with French macarons, croissants, and sourdough bread. You know, one of those intimidating recipes that you’d need to set aside an ENTIRE day to make. I also wanted to try and make them a little healthier. It’s hard to enjoy a treat when you know that it contains 2 cups of sugar and half a bottle of corn syrup!

While scouring the internet, I found this helpful recipe and tutorial from The Urban Poser. She made it seem fairly simple, so I decided to try it.

Well, I’m happy to report that they’re really not that difficult to make at all! Mine turned out on the first try. Although my first batch wasn’t the prettiest to look at, they at least tasted good! They definitely have a distinct honey/maple syrup flavor, so if you don’t like these flavors on their own, you probably won’t like the taste of these.

You will need a candy thermometer and a mixer, preferably a stand mixer, but a hand mixer will work too (you’ll get a good arm workout!) The first thing you’ll need to do is “bloom” (a fancy word for soak) the gelatin powder in water, along with your vanilla. I added pure vanilla extract and vanilla bean seeds to enhance that vanilla flavor. You can’t go wrong with the addition of fresh vanilla, right?!

Healthier Honey Vanilla Marshmallows
While the gelatin soaks, being to cook the sugar mixture. In a medium saucepan, bring to a boil some water, maple syrup/honey, and salt. Cook to the “soft ball” stage and then carefully pour the hot syrup into the mixing bowl with the gelatin. Beat on low until all the sugar syrup is incorporated. Turn the speed up to high and beat the sugar and gelatin for 6-8 minutes until it becomes light and fluffy, like marshmallow creme. 

You want to be careful not to over beat the mixture or the marshmallow will begin to form in the bowl and you won’t be able to transfer it to a pan. It’ll still be good, it’ll just be one giant bowl-shaped marshmallow!

Healthier Honey Vanilla Marshmallows
Working quickly, pour the marshmallow mixture into an 8×8 pan that is greased, dusted, and preferably lined with parchment paper. Don’t bother trying to get every last bit of the marshmallow out of the bowl; it sets quickly so you must work fast. Smooth the top, leave on the counter, uncovered (or cover with something that won’t hold moisture, like more parchment paper or cheese cloth) and let the marshmallow set and firm up for about 3-4 hours, give or take.

Use a knife or offset spatula to carefully release the marshmallow from the sides of the pan. Using the parchment paper, lift the marshmallow from the pan and place on a cutting board. Dust the tops and sides with potato or arrowroot starch. Cut into whatever size squares you want, dusting each marshmallow as you cut them. You can even use cookie cutters to cut the marshmallows into cute shapes! 

They are so soft, delicious, and much healthier than the sugar-laden marshmallows from the store. They’re also the perfect accompaniment this Dairy-Free Hot Chocolate!

I did also experiment with roasting them over a fire and although they get nice and toasted on the outside, they melt easily and can fall off the skewer if you leave it over the heat too long, so toast and eat them quickly! Hope you enjoy these, friends!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthier Honey Vanilla Marshmallows


★★★★★

5 from 1 reviews

  • Author: Joscelyn Abreu
  • Total Time: 50 mins
Print Recipe
Pin Recipe

Description

Naturally sweetened, Healthier Honey Vanilla Marshmallows with no white sugar or corn syrup. Gluten, egg, and dairy free.


Ingredients

Scale
  • 1 cup water, divided
  • 2 teaspoons vanilla, 1 teaspoon of vanilla and seeds from 1 vanilla bean, or other flavor of choice
  • 3 tablespoons unflavored gelatin powder
  • 1 cup light honey or pure maple syrup (I used a combo of both)
  • pinch of salt
  • Potato starch or arrowroot powder, for dusting

Instructions

Preparing The Pan

  1. The size pan you use will determine how thick your marshmallows are. An 8-9″ square pan will yield medium sized squares, like in the pictures above. I like to line my baking dish with parchment paper to make it easier to remove from the pan, but a well greased pan coated with potato or arrowroot starch will work also. Prepare your pan by greasing or lining with parchment paper and dust with your starch. Set aside until needed.

Soak The Gelatin

  1. In a large bowl or bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup water, vanilla, and gelatin powder. Let gelatin bloom while you cook your syrup mixture.

Cook The Syrup Mixture

  1. In a medium sized saucepan, add remaining 1/2 cup water, syrup, honey, and salt. Turn heat to medium-high and allow mixture to come to a boil. Reduce heat to med and let the syrup continue to bubble and cook for 5-10 minutes. Do not stir the syrup, just let it cook. Using a candy thermometer, heat sugar mixture up to the “soft ball” stage, which is 235-240 degrees Fahrenheit. When it gets to the correct temperature, immediately remove the saucepan from the heat.

Beat The Mixture

  1. Turn your mixer on low and slowly pour the hot syrup into the gelatin while mixing. Once all of the syrup is combined into the gelatin, turn the mixer to high and beat the mixture till fluffy, anywhere from 6-10 minutes (times may vary) Be careful not to over-mix or the marshmallow will begin to form in the bowl.

Pour Into The Pan

  1. Once the mixture has thickened and is smooth and fluffy (like marshmallow creme) pour into prepared pan and smooth the top. You’ll have to work quickly because the marshmallow can begin to set fairly fast. Don’t bother scraping every last bit from the bowl, chances are it has already firmed up.

Let Set, Cut And Enjoy!

  1. Allow to sit uncovered for a few hours, until set. If you cover, use cheesecloth, a piece of loose parchment paper, or something that won’t trap moisture. These need air to stay dry. Remove from the pan and cut into any size squares you prefer, generously dusting with potato starch to avoid sticking. I recommend storing in a jar with a loose lid, a treat box, or other container which is not sealed tightly. Using ziplock baggies or airtight plastic containers could trap moisture and make the marshmallows wet and soggy. They should last for at least 4-5 days at room temperature.

TIP!

  1. I used cookie cutters to cut out some shapes. I had a bunch of leftover scrap pieces that I didn’t know what to do with. I placed them in a microwavable bowl and microwaved them for 20-30 seconds, (JUST until melted) stirred it up and poured it back into a clean, greased and parchment lined pan and let them “re-set.” They were as good as new and I was able to cut out more shapes! No more ugly scrap pieces, yay! I would only do this with the same scraps once. If you reheat too many times it may turn hard and rubbery. Hope this tip helps!

Notes

Tip: If your marshmallow mixture begins firming up before you get a chance to spread it out into the pan, leaving a bumpy top, you can pop the pan into a warm oven for a minute or two and it will melt and become smooth again.

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Category: Dessert

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

 

SaveSave

December 2, 2014

No-Bake Espresso Brownie Truffles

No-bake espresso brownie truffles made in a matter of minutes! Dark chocolate and espresso powder make these bites rich, chocolatey, and delicious. They’re grain, gluten, dairy, and refined sugar free too!

No-Bake Espresso Brownie Truffles | Vegan and Gluten-Free
I’m a bona fide chocoholic. I literally sit around and think of ways to incorporate more chocolate into my life! I make chocolate pancakes or chocolate sauce to go on top of pancakes so I can eat it for breakfast. For snack, I love chocolate peanut butter smoothies, and my ideal dessert is chocolate cake with chocolate frosting, a fudgy brownie, or chocolate chip cookies, all with a tall glass of ice-cold almond milk! 

No-Bake Espresso Brownie Truffles | Vegan & Gluten-Free
I do, however, believe there must be a healthy balance between nutritious food and sweets, even if they’re healthy{ish}. I don’t eat chocolate everyday although I’d like to and I always try to use healthier ingredients. These Raw Espresso Brownie Truffles are one of the treats I like to make because  a) it’s ready in a matter of minutes and b) the recipe is so simple; it only calls for a handful of wholesome ingredients. A quick + easy chocolate dessert = one happy girl!

Dates, walnuts, cocoa powder, espresso, & salt are all the ingredients it takes to make these rich and fudgy brownie bites. I sometimes add a dash of pure maple syrup if my batch of dates aren’t very sweet, but it depends on your taste and the ingredients you use. It’s totally optional.

No-Bake Espresso Brownie Truffles | Vegan and Gluten-Free
You want to know how easy this is to make? You just blend all the ingredients in a food processor, then roll the chocolate mixture into balls and refrigerate until firm. After they’ve firmed up a bit in the fridge, you can roll the truffles in extra cocoa powder, shredded coconut, chopped nuts, or just leave plain. They’d also be good dipped in melted dark chocolate, but what isn’t, right?! Sometimes I even press the dough into a small pan to make brownie bars. It also tastes the same if you eat it straight from the food processor bowl…just FYI.

No-Bake Espresso Brownie Truffles | Vegan and Gluten-FreeNo-Bake Espresso Brownie Truffles | Vegan and Gluten-Free
Being that it’s close to Christmas, you can package these up to give out as gifts. What chocolate lover wouldn’t appreciate homemade espresso brownie truffles? Hope you enjoy these little bites of deliciousness, friends! Happy December! 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Espresso Brownie Truffles


★★★★★

4.7 from 3 reviews

  • Author: Joscelyn Abreu
  • Total Time: 5 mins
  • Yield: 24 1x
Print Recipe
Pin Recipe

Description

No-bake brownie truffles made in a matter of minutes! Dark chocolate and espresso powder make these bites rich, chocolatey, and delicious. They’re grain, gluten, dairy, and refined sugar free too!


Ingredients

Scale
  • 1 1/2 cups pitted dates (medjool or deglet noor)
  • 1 1/2 cups walnuts (or another nut, like almonds)
  • 1/4 cup unsweetened cocoa powder or cacao powder
  • 1–2 teaspoons espresso or finely ground coffee, optional
  • pinch of salt
  • 1 tablespoon pure maple syrup, optional
  • extra cocoa powder, shredded coconut, chopped nuts, for rolling

Instructions

  1. Combine dates and walnuts in a food processor and blend until finely chopped, about 2-3 minutes. Add cocoa powder, espresso, salt, & maple syrup (if you want a bit more sweetness) and continue to process until well combined. The mixture should hold together when pressed. This recipe is pretty foolproof if you find that it’s too dry just add a splash of water and if it’s too wet add a few more nuts or dates. You may find the mixture a bit oily, but it’s just the oil that was released from the nuts. Roll into 1″ balls and place onto a baking sheet. You should be able to get about 2 dozen brownie truffles. You can eat them right away, but they hold their shape better when they’re chilled. Refrigerate the truffles for 30 minutes to 1 hour for them to firm up a bit, then you can roll them in more cocoa powder, shredded coconut, chopped nuts, or just leave them plain. Store extras in a sealed container in the refrigerator.
  • Prep Time: 5 mins
  • Category: Dessert

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

Easy Superfood Bars

No-Bake Fudgy Brownies

Vegan Caramel Macadamia Nut Bites

Vegan Caramel Macadamia Nut Bites

SaveSave

  • « Go to Previous Page
  • Go to page 1
  • Go to page 2

Primary Sidebar

Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

Search

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Posts may contain affiliate links. If you click on a link and purchase an item, I may receive a small commission on your purchase. It doesn’t affect the cost of the product at all and gives me the ability to pay for and maintain this blog. I never link to products I wouldn’t use myself. Thank you so much for your support!

Copyright © 2023 ·wifemamafoodie.com