Truffle and hazelnut cream recipes for those looking for healthy options
Easter is approaching and every year the options for eggs increase: lactose-free, gluten-free, vegan chocolate… there is something for all tastes and budgets!
However, it is important to remember: a gluten-free and lactose-free product is not synonymous with a healthy product. Look at the ingredients list on the label, you might be surprised by the amount of preservatives, additives and sugars.
It is possible to enjoy Easter and still make healthier choices or at least minimize the use of highly processed produce. Consult here the practical advice for a healthy Easter.
Here I bring two options of desserts to be enjoyed at this time and throughout the year that can be used in different ways, even as a gift!
If the craving for an egg is too much, I suggest you buy a plain egg, without filling and add one of the two options below. It’s a way to save money and still eat something very tasty by knowing its origin, adapting it to your tastes and adding the desired amount of filling. Try it out and use creativity when decorating!
If it’s hard for you to control yourself with chocolate at Easter, discover this technique here!
Lactose-free chocolate truffle with a special ingredient
Yield: 16 truffles | Preparation time: 10 minutes + 1 hour in the fridge
This recipe is surprisingly simple and delicious, made with an unusual ingredient: avocado! A source of good fats, vitamin E and magnesium, this food is highly beneficial to health and is used in this recipe to add texture.
Don’t worry: avocado is neutral and leaves no aftertaste! Knead well so that no pieces remain, so no one will find out the secret ingredient.
ingredients
- Semi-sweet 170 g bar (gluten-free and lactose-free of your choice);
- 1/3 cup very well bruised avocado tea;
- 1 tablespoon honey or cane molasses for vegans;
- 1 pinch of salt;
- 1 teaspoon of vanilla extract;
- ½ cup almond or coconut flour to coat the truffles.
mode of preparation
Melt the chocolate in a bain-marie. Add the avocado, honey, salt and vanilla. Mix until smooth. Put it on a plate and leave it in the fridge until marked. Form balls and roll them in almond flour or coconut flour. If the dough is too stiff after being in the refrigerator, take small portions and squeeze them by hand until pliable.
To be used as a filling in the Easter egg: stuff the egg shell with the truffle paste and leave it in the fridge until it hardens. Tip: lay a thin layer of orange or red fruit marmalade on top of the already firm truffle layer and garnish with chopped chestnuts. It looks wonderful!
Hazelnut Cream for Filling Spoon Easter Eggs
Yield: 1 cup of tea | Preparation time: 25 minutes
Hazelnut chocolate is one of the most loved combinations by gourmands! The advantage of making a homemade version is that the nutty flavor is much more powerful and free from preservatives and other unnecessary ingredients for our health.
Hazelnut, like other types of oilseeds, contains anti-inflammatory and antioxidant compounds, which are very good for health.
You can also make this recipe using almonds, cashews, or a mix of all three. In addition to filling eggs, it can be used as a filling for donuts and pies.
ingredients
- 1 cup of raw, unsalted hazelnut tea;
- 2 tablespoons demerara sugar;
- 6 tablespoons rice or nut milk (or to taste);
- 1 tablespoon of 100% cocoa powder;
- 1 teaspoon of vanilla extract;
- 1 pinch of salt.
mode of preparation
Mix the demerara sugar with the rice milk until the sugar dissolves. Reserve. Bake the hazelnuts in a medium preheated oven at 180° for about 10 minutes or until golden brown. Stir the hazelnuts with a spoon halfway through cooking so that they brown evenly. Remove the excess skin from the hazelnuts by rubbing them together until the skin comes off.
Beat the hazelnuts in the mixer until you get a homogeneous cream. You will need to stop a few times and scrape down the sides so the mixture is evenly blended. Add the other ingredients and work until a smooth dough is formed.
If you want a less dense cream, add more vegetable milk. Pour the cream into the Easter egg shell. Decorate with strawberries or berries when serving.
The mail Lactose-free chocolate: recipes for Easter appeared first on Personalize.
Monalihsa Cavallaro (contato@diariosemlactose.com)
– Psychoanalyst, Psychoembryologist and Nutritionist who has chosen to act in the nutrition of the physical, mental and emotional body. He works in assisting people of all ages, from the womb to adulthood, using Psychoanalysis, Psychoembryology and the integrative perspective of energy therapies as a basis.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
