3tbsp melted butter
3/4 cup of almond or coconut flour
1-2tbsp of hoisin sauce
1-2tbsp of teriyaki sauce
1tbsp gluten free soy sauce/tamari
2tsp chopped garlic
1 1/2tsp powdered ginger
INSTRUCTIONS for truffle butter:
1. Pre-heat oven to 375. Spread hazelnuts, macadamias and almonds on a baking sheet. Bake for 10min or until lightly browned. Remove from oven then cool for 15min.
2. Meanwhile, melt the dark chocolate and coconut oil in a double boiler, or heat-proof bowl placed over a small pot filled with 1 cup of boiling water, making sure the water doesn’t touch the bottom of the bowl. Stir until melted.
3. Rub the hazelnuts together in your hands to remove the skins. This makes the butter smooth and avoids the bitter taste imparted by the skins. Place all of the nuts into a food processor and pulse until smooth.
4. Add the cacao powder, vanilla, Swerve & stevia or heavy whipping cream or coconut milk (if you’re using it) to the melted chocolate. Pour the mixture into the processor with the nuts and pulse until smooth.
5. Set this aside, or place in bowl and refrigerate until we need it….
INSTRUCTIONS for Chocolate-Hazelnut Truffles:
1. Melt the nut butter and coconut oil in a double boiler or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Once it’s all melted and soft, remove from the heat and set aside.
2. Add the cacao powder and Swerve. Mix until well combined. If you want a sweeter taste, this is where you would add your stevia or sweet drops.
3. Refrigerate the mixture for 30min to 1 hour or until firm enough to form truffles.
4. To shape the truffles, dip a spoon or melon baller in warm water and scoop out 10 balls of the chilled mixture. Lightly coat your hands in macadamia oil. Roll the truffles between your palms to form spheres about twice the size of standard truffles. Coat them immediately after shaping.
INSTRUCTIONS for the coating:
1. Roll the truffles in the crushed hazelnuts. Refrigerate the coated truffles for at least 15min to harden. These can last up to 1 week in the fridge or up to 3 months on the freezer!
1. Brown turkey to medium rare then set aside.
2. In a large pot, bring tomato sauce & water to a boil & add all fresh veggies: squash, zucchini, bell peppers, onion, carrots & celery and cook until tender. Once all is tender, bring heat to low.
3. Next toss in the medium rare turkey, diced chiles & tomatoes, diced tomatoes & black beans.
4. Evenly stir everything in the pot and let it sit to simmer on low for about 10min. Turn heat off and let it simmer for an additional 10min and serve!
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