Winter comfort

Winter came early in Norway this year, and to the rest of Europe for that matter, which means that some winter favourites have been recreated - without sugar. My husband and I love a cup of cocoa on cold winter nights. Here's the recipe for the one we've been making a lot of in the past few weeks. The recipe gives two large cups.

COCOA

1 tbsp cacao butter
2 tbsp coconut oil
1,5 tbsp yacon syrup
1 tsp agave nectar (or other sweeteners if you please - agave isn't all that much better than regular refined sugar)
2 heaped tbsp cacao powder
1 tbsb carob powder
A pinch of Himalaya salt
Almond milk - about 7 dl

Melt the fats over low heat, mix in the sweeteners, add the cacao and carob and whisk until smooth. Add the almond milk and gently heat. If you want to keep the ingredients raw, stop at 40C. We usually leave it a bit longer, I would guess around 60C.

More truffles

We've been away on holiday, which is why it's been quiet here the past few weeks. Now we're back, and I'm making Christmas sweets! Today's truffles were particularly good, so here's the recipe (roughly, at least).

DARK CHOCOLATE TRUFFLES

12 dates, pitted
8 unsulphured dried apricots
2 tbsp almond butter (I make my own according to this Norwegian tutorial)
A handful walnuts
A sprinkle of Himalaya salt
3 tsp yacon powder
1-2 tbsp carob powder
4 heaped tbsp cocoa powder
Coconut oil to the right consistency

As before - place all ingredients in a food processor and process until you have a smooth mixture. Roll into balls and cover with dessicated coconut, nuts or cocoa powder.

These truffles are not very sweet, but nice and chocolaty.