It’s that time of year when we get to make and eat everything we want, right?  Well, almost.  And if you follow this site, you can pretty much enjoy the most tantalizing goodies without breaking the weight bank, so to speak.  It’s day three of another “Gluten Free Progressive Dinner Party” and this month we are focusing on desserts.  Wahoo!  Today’s theme is chocolate, and I am sharing a simple recipe which can be served as dessert or under the tree.  It comes from that delicious experience at Esalen by Leslie Cerier.

For this recipe you can roll the balls in almost anything, from nibs to nuts.  Cacao nibs are 100% chocolate, or cacao.  Cacao beans are protected by a paper-thin shell, which you remove before eating. When the shell is removed, the bean often breaks into small pieces, called nibs. Nibs are a popular cacao product because they share all the nutritional benefits of the whole bean with the added convenience of having the shell removed for you.

Goji berries are also one of the highest antioxidant foods on the market.  Do you know how to identify an antioxidant food?  They are the same color inside and out.  Chocolate (cacao) is also on that list, so together, they are a nutritional powerhouse.  Cacao has more antioxidant flavonoids than any food tested so far, including blueberries, red wine, and black and green teas. In fact, it has up to four times the quantity of antioxidants found in green tea. Health benefits of these antioxidants include:

* Promote cardiovascular health – Help dilate bloods vessels, reduce blood clotting, improve circulation, help regulate heartbeat and blood pressure, lower LDL cholesterol, and reduce the risk of stroke and heart attacks.
* Protect from environmental and metabolic toxins – Help repair and resist damage caused by free radicals, and may reduce risk of certain cancers. That’s my justification, and I’m sticking to it.

Raw Tri-Color Truffles – Makes about 2 dozen

1 cup raw cacao butter*
1 cup cacao powder
6 TB maple syrup
1 TB vanilla extract
Cacao nibs, goji berries, coconut, chopped hazelnuts, etc.
Kitchen gloves

Melt butter on medium high heat.
Mix with next three ingredients until creamy.
Let it cool somewhat until it is pliable but not too runny.
Put gloves on to work with chocolate.
Using a teaspoon, scoop out a ball and roll into desired topping.
Place on cookie sheet lined with parchment to solidify.
Stack like a Christmas tree to serve or put into decorative gift bags.
Indulge.

*Cacao butter can be hard to find but many Whole Foods Markets carry it.  The brand I use for butter, powder and nibs is Navitas Naturals.

Here is the schedule for this week’s dessert extravaganza!  Thanks for coming…

Monday December 7th Baked Desserts with Alison-  Sure Foods Living and Ali-  The Whole Life Nutrition Kitchen.

Tuesday December 8th Frozen or Chilled Desserts with Shirley- gfe gluten free easily and Diane- The W.H.O.L.E. Gang.

Wednesday December 9th Chocolate Desserts with Karen- Cook4Seasons and Ali- The Whole Life Nutrition Kitchen

Thursday December 10th No-Bake Desserts and Diane-  The W.H.O.L.E. Gang.

Friday December 11th Favorite Desserts with Melissa- Gluten Free For Good and Jean- Gluten Free Organics.