Spectrum Warriors: Life Through The Autism Spectrum

Sweet Treats For Our Sweets

Tomorrow is valentines day which means people everywhere will be indulging in chocolaty goodies, heart shaped sugar cookies and the like. Most of these goodies are going to be filled with loads of undesirables that the monkey and I can not eat so I made him some yummy chocolate truffles that are completely dairy free, gluten free and soy free. Dates provide the sweetness in these little morsels from heaven, sunflower seed butter adds a bit of creaminess and dark chocolate and cocoa powder add the chocolaty goodness.

Meanwhile, At Rebecca’s house, we also made some yummy treats for a daycare party (if the weather holds, if not, more for MJ’s Daddy when he returns from a business trip he’s on). We also made dairy-free treats, but since no one at the daycare is allergic to peanut butter, we made chocolate peanut-butter cup hearts. You could substitute the peanut butter for almond butter if needed. I was lucky enough to make these with my Valentine.

Here are the recipes to both these special treats.

Dark Chocolate Truffles


8 dates
3 tbsp cocoa
3 tbsp sunflower butter, almond butter or peanut butter
3 tbsp honey
3 tbsp softened coconut oil
Place all ingredients in a food processor and process on high till smooth. This takes about 5min and you may need to scrap down the bowl periodically.
Once mixture is smooth you should taste for sweetness. We like a darker chocolate flavour unnamed (2)
so you may need to add some more honey and process a little more. At this point you can also choose to add a flavour like orange extract, peppermint, or cinnamon. For orange truffles I’ll usually put 1/4 tsp of orange extract and peppermint about an 1/8 tsp. Cinnamon about 1/2 tsp ground. This batch however are just chocolate. Once you add your
extracts process again about 1min.
Now scoop mixture into a bowl and allow it to firm up in the fridge for at least 30min. This makes it much easier to roll into balls.
Measure out rounded tsp of mixture and roll into small balls. place balls onto a parchment lined baking sheet.
1/4 finelly shredded coconut
1 bar 70% chocolate – like Lindt
Roll half of the balls into the coconut and place each into a mini muffin cup.
Melt chocolate over a double boiler. Using a tsp drizzle chocolate over balls in a circular manner so that it will spread down the sides. Place all balls back into fridge an hour to allow them to set up.unnamed (3)
Chocolate Peanut Butter Hearts
Chocolate Peanut Butter Hearts
3/4 bag of Enjoy Life Chocolate Chunks
1/2 cup rice milk
6 tbsp peanut butter
Heart mold/tray
Melt chocolate on the stove in a pot over low heat, or in a double boiler adding milk in slowly until you get the consistency you want. I did this in two batches so that while my molds froze I made up a second batch so the rest of my chocolate wouldn’t harden/stiffen
Brushing Chocolate into mold
Using a pasty brush, brush the mold with chocolate, enough to coat like a shell. You may need to do this twice, as the chocolate will shrink slightly as it hardens. You do need to work fast though, as the longer the chocolate is off the stove, the harder it is to work with. Place mold in freezer for 10-15 minutes.
Filling peanut butter
Fill the cups with peanut butter and smooth in to match the shape. Pour the rest of the melted chocolate over top of the peanut butter.
Place in the freezer for 2-3 hours or until hardened.  And the last, but most important step.. Lick the spatula…
Happy Valentine’s Day,
Sabrina and Rebecca

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