I can't believe it's almost Passover again! It seems like the year has flown by.
I used to dread this holiday so much when Adam and I were first together. As a completely non-observant Jew who did not grow up in a Kosher home, it seemed like such a drag that for 8 days I had to cook him (and me) food that abides by the stringent rules of Passover. Not only is dairy/meat combos, pork and shellfish off the table as per standard Kosher law, but so are grains and legumes!
But now I see this holiday as an exciting culinary challenge, and one that is more enjoyable as the available alternatives (like quinoa, coconut and nut-based products) to our usual cooking and baking ingredients continues to grow.
Although my Fudgy Passover brownies were a huge hit last year, I always like trying new things. These babies are pretty spectacular, if I do say so myself. They are healthier than their conventional counterparts, but still pretty decadent. Adam's mom is hosting the sedar again and I've learned over the years, that Adam's family are not the biggest fans of overly healthified desserts. I can get away with using whole grains, but really low-fat, low-sugar items are more hit and miss with this crowd. I managed to make these without using any refined sugar, at least, and the fat is mostly healthy fats from coconut oil and cashew butter. But these are definitely worth the indulgence! If you don't celebrate Passover, these would make a great Easter treat too. They are perfect for anyone on a dairy and gluten-free diet and they can even be veganized by replacing the eggs with flax eggs.
They are not really "dough" as the filling is baked rather than raw, but I wanted them to maintain a firm, solid consistency at room temperature and not to need to be kept frozen. Personally, I can't stand cold or frozen chocolate. Cold, crunchy chocolate? Yuck! Warm, melty chocolate? Yum!
I'll be coming up with more Passover recipes, so stay tuned...
Passover Cookie Dough Truffles
4 tbls coconut oil, melted
1/2 cup coconut sugar (or other granular sweetener)
2 eggs (or you can try it with flax eggs to make them vegan)
1/4 cup agave syrup
1 tsp vanilla extract
1 cup coconut flour
2 cups quinoa flakes
1/2 tsp salt
1 cup dark or semi-sweet chocolate chips
1 cup cashew butter (or almond butter)
2 cups dark or semi-sweet chocolate chips
2 tbls coconut oil
For the dough, whisk together oil, sugar, eggs, agave and vanilla in a large mixing bowl. Add coconut flour, quinoa flakes and salt and mix well. Stir in chocolate chips. Press dough into greased 9x12 pan and bake at 350F for 8 minutes. Let cool. Cut dough into pieces and then crumble pieces into a large bowl. Add cashew butter and stir. Roll dough into balls and place on a baking sheet. Freeze until firm, about 30-45 minutes.
Meanwhile, to make the coating, melt chips with oil in a double-boiler, or heat-safe bowl set over simmering water. Let cool slightly.
Remove dough balls from freezer and using 2 forks, roll balls in chocolate and coat completely. Return balls to baking sheet, covered in wax paper. Return balls to freezer or fridge until chocolate sets. Store in a cool, dry place. Makes about 48 two-bite balls.
This recipe is family tested and approved. I allowed everyone to sample. Actually, they looked so good that Adam inhaled one before I even gave him permission. I allowed the girls to share one and after she finished her piece, Little A asked for more. I explained that we had to save the rest for our sedar and she responded by shrieking at the top of her lungs so dramatically the rest of us were stunned.
After a few seconds Big A said, "Mom, they are THAT good!"
Ha, enough said!! These are definitely worth the splurge and the little bit of extra effort they take to make.