Back in 2010, well before the ‘I Quit Sugar’ craze took hold, we cut the sweet stuff out of our diet. It was part of a larger change in how we eat and in one fell swoop we cleaned out the cupboards and went cold turkey. (If you’re interested, you can read all about it here).
The first few weeks were challenging to say the least but the results were remarkable. I’ve learned a bit over the past few years, now use rice syrup instead of apple juice concentrate amongst other things, and while I’m not quite as good as I used to be back then I do still follow the basic principals. I’m currently working on getting back into the groove.
Around the same time we settled into our new patterns I started to follow Sarah Wilson’s posts about sugar – or the absence of sugar as the case may be – and watch with interest as her personal experiment turned into a worldwide phenomenon. First came the I Quit Sugar Program, then the IQS Cookbook, and soon she’s launching an online portal.
So when an opportunity to contribute a recipe to Sarah’s new IQS Chocolate Cookbook came up I jumped at the chance. What do you know but one of my submissions was selected.
In addition to 74 delectable chocolate recipes that are nearly healthy enough to eat for breakfast there’s a load of information about cacao vs cocoa, super-food ingredients found in the recipes, and sweeteners that don’t contain fructose.
As a contributor I have a copy to give away and I figured there would be a few people out there who would like to get their taste-buds on this one!
Win a copy of I Quit Sugar: The Chocolate Cookbook by Sarah Wilson
[UPDATE] – giveaway now closed congratulations to the winner: Jackie – enjoy your book!
I’m inspired by everyone’s answers about what foods they would like to flip, you can bet you’ll see many of them show up her at some stage, thanks for entering!
- See that entry tool just below? Simply login with Facebook or an email address.
- Just remember, only entries recorded in the little tool will count! Giveaway open until 11.59pm Friday 7 June [Sydney time].
- Prize includes a copy of the I Quit Sugar: The Chocolate Cookbook e-book and this time the giveaway is open worldwide!
Of course there are a heap of naughty-but-nice chocolate recipes already floating around in my archives including Vegan Chocolate Ice Cream, Choc Macadamia Spread, Vegan Chocolate Fudge, Banana Split Spread, Vegan Vanilla & Choc Cheesecake and Choc Hazelnut Spread, and you can always find all my refined-sugar-free dessert recipes here.
But in the meantime it’s only fitting I share the recipe that made it into the book – Chocolate Peanut Butter Truffles! Oh, you may want to wipe your chin, there’s a bit of chocolate on it.
Chocolate Peanut Butter Truffles
These no-sugar truffles are the perfect treat to cure any craving. They have been adapted from one of my original recipes for inclusion in I Quit Sugar: The Chocolate Cookbook. Grab yourself a copy and check out all 74 luscious chocolate recipes!
Makes 15 – 20 truffles
- 1/3 c natural peanut butter [or any other nut butter]
- 1/3 c oat bran, plus extra if necessary
- 1 heaped Tbsp cocoa or raw cacao powder
- big pinch sea salt
- 1 Tbsp rice malt syrup, optional
- 1 1/2 Tbsp raw cacao powder, extra, to roll truffles
Stir together all ingredients, except extra cacao, until well combined. If necessary add more oat bran a teaspoon or so at a time until the mixture is firm.
Scoop or pinch off small pieces and roll between your hands to create truffles. Drop onto extra cacao powder and shake gently to coat.
Eat immediately or refrigerate for 30 mins and roll in a second coating of cacao.
- For an extra decadent treat mix equal parts melted coconut butter and coconut oil with a bit of cacao powder and drizzle over cold truffles.
- Substitute the peanut butter with any other nut or seed butter, simply adjust the quantity of oat bran as needed for the consistency of the butter. Macadamia butter, almond butter and even perhaps tahini would be perfect.
vegan // dairy free // refined sugar free
This post is not sponsored, however a copy was provided to me as a contributor to the IQS Chocolate Cookbook. I will receive a small commission if you purchase the book after clicking on the links in this post.