Recipe: Homemade Gluten-Free Fudge Sauce

I have the best recipe to share today! This fudge recipe might be gluten-free but ask any of my friends if it tastes gluten-free and they could not tell you if it was or not in a blind taste test. It is that good! I made a jar of this as often as I can. It is simply that good!

You will need the following:

• 4 ounces Unsweetened Chocolate
• 1 Cup Sugar
• 1/8 Tsp Salt
• 1 Tbsp Unsalted Butter
• 1/2 Tsp Vanilla Extract
• 1 Cup Heavy Cream

Melt chocolate in the microwave on high 1-2 minutes, stirring frequently until almost completely melted. Transfer to pan. Over low heat, stir in sugar, salt and butter. Once well blended, slowly stir in cream, 1/4 cup at a time, until smooth. Heat through without boiling. Remove from heat and stir in vanilla. Transfer to jar and store in refrigerator.  Makes 2 cups. 

Can be added in smoothies, on top of ice cream or melted to place over desserts.

Recipe: Date Balls

I love date balls! It is a real favorite of mine. I made these awhile back and they were a delicious snack on the go. Well, I am back again for another variety of date balls that are sure to please! These are again super easy to make, are super healthy and can be adjusted to add some of your favorites in to make a unique flavor.

My recipe this time did not deviate all that much from my original recipe, however, I was able to make 3 new flavors to add to my recipe box and I had to share my success for those who enjoy these as much as I do. Store in an airtight container. So, let's get started.

You will need the following:

• Food Processor (I used this one)
• Dried Fruit
• Raw Mixed Nuts (no salt- you will be able to add this in later) this blend is peanut-free
• Pitted Dates (if you get regular dates- you will need to remove the inner seed)
• Cocoa Powder
• Coconut Flakes (Unsweetened)

(Optional Items):

• Sea Salt
• Vanilla Extract
• Almond Milk
• Coconut Oil
• Parchment Paper 

Date Ball 1: Chocolate Almond Date Balls

• 2 Cups Dates
• 2 Cups Almonds
• 3/4 Cup Coconut Flakes
• 1/4 Cup Cocoa Powder
• 1 Tbsp Vanilla Extract (optional)
• 1 Tsp Sea Salt (Optional)

Combine all ingredients into food process. Blend until well mixed - mixture should be moist in texture and nuts should be pulverized into mix. If mixture is not well mixed, continue to mix until well blended.

Transfer mixture to bowl. (Optional: coat hands well with coconut oil to prevent mixture from sticking to hands.) Gather about 1/2 c of mixture into hands and form into a ball. Sit on parchment. Should make about 12 balls, depending on size. (I got 13 date balls from this mixture)

Date Ball 2:  Fruit and Nut Date Balls:

• 2 Cups Dates
• 2 Cups Mixed Nuts (cashews, pistacios, walnuts, macadmian) 
• 1 Cup Mixed Dried Fruit
• 1 Tbsp Vanilla Extract (optional)
• 1 Tsp Sea Salt (Optional)

Combine all ingredients into food process. Blend until well mixed - mixture should be moist in texture and nuts should be pulverized into mix. If mixture is not well mixed, continue to mix until well blended.

 ***Mixture will be very moist due to high fruit content. If too moist, add 1/4 cup of additional mixed nuts until mixture is slightly moist to the touch (should be more tacky than oily).

Transfer mixture to bowl. (Optional: coat hands well with coconut oil to prevent mixture from sticking to hands.) Gather about 1/2 c of mixture into hands and form into a ball. Sit on parchment. Should make about 12 balls, depending on size. (I was able to get 14 balls out of my mixture)

Date Ball 3: Almond Joy Date Balls (Dessert Balls)

**These are by far my favorite sweet dessert alternative. I do not make these too often but they are a crowd favorite. These make for a great party dessert. They take a bit more steps in the process, but are amazing! 

Side Note: Even though there are optional ingredients in this recipe, adding them in makes these balls slightly sweeter and stickier. The mixture will be a lot more difficult to create into ball-shapes however if they end up too sticky, you can lightly coat the outside with cocoa powder.

• 1 Cup Almonds
• 1 Cup Walnuts
• 1 1/2 Cups Coconut Flakes
• 2 Cups Dates
• 1 Tbsp Vanilla Extract (optional)
• 1 Tsp Sea Salt (Optional)
• 1/4 C Almond Milk (Optional)

• 1 Cup Almonds
• 1 Cup Walnuts

Combine mixture until well blended and minced. Set aside in bowl.

• 1 1/2 Cup Coconut Flakes

Blend until flakes are pulverized into half its size. Set aside in bowl. **Do not over mix or you will get coconut butter**

• 2 Cups Dates
• 1 Tsp Sea Salt (optional)

Blend until mixture looks like play-dough. This will be very sticky and you may have to scrap from off the sides of the food processor bowl. Combine well.

Combine back in nut mixture and coconut mixture to date mixture in bowl. Combine into mixture. After well mixed. Add in 1 Tbsp Vanilla Extract (optional) and 1/4 Cup of Almond Milk (optional). 

Continue to mix until completely mixed. Mixture will be darker in color than previous recipes. Move to bowl and form into balls. Again if the mixture is too sticky, once balls are formed, you can lightly coat the outside with cocoa powder. Makes about 12 balls, depending on size (I made 13).

These are all great for hiking, post-workout or everyday energy boost between meals. I have gone hiking with these and they are the best. They do not melt like most store bought bars and are easy to make your own flavors by adjusting the ingredients. Store in air tight container or bag and store in cool place. will keep for weeks. 

If you make these, let me know what you used and how they turned out!! Enjoy!

Recipe: 2 Strawberry Jam Recipes (one is pectin-free)

Hey Guys and Happy Spring!

Strawberry picking is in full swing here and I am so excited to share with you TWO fantastic recipes for homemade strawberry jam! That's right. And, one is pectin-free for those of you who want another option!

This past weekend I spent some time picking 10 lbs of local strawberries to make jam. It was a rainy weekend but these strawberries were absolutely perfect for jam.

Pectin, for those of you who are unaware, is a gelatin-like soluble fiber from plants (like apples, plums, gooseberries and oranges) that thickens. Some people are allergic to this ingredient, which is why I was happy to create a pectin-free alternative (from my grandmother's recipe) for one of my very good friends who happens to be allergic to this ingredient. As a result of this, the process for creating these jams are quite different, so depending on how you wish to make your jam, you can choose either option.

I store my jam in ball jars. If you wish to do so as well, you will need to sterilize the jars and well as the lids beforehand. This will take about 10 minutes so do this before making your jams!

Strawberry Jam (with Pectin)

• Store bought pectin 
• 2 Cups of Strawberries (sliced, stems discarded)
• 4 Cups Sugar
• 3/4 Cup Water

Add strawberries to bowl and mash until only small chunks of strawberry remain. Add sugar and combine until well mixed. Set aside. In saucepan, combine pectin pouch and water. Stir well until no lumps remain. Bring to boil on high heat. Continue to stir mixture until well combined for 1 minute. Add to fruit mixture, and stir for 3 minutes. Transfer to containers immediately and cover with lids. Let stand at room temperature for 24 hours. Jam will be ready to use. Refrigerate for up to 3 weeks. Can be frozen for a year. (**If you are going to freeze, leave about an 1 inch from the top to allow for expansion**)

My mixture was very light in color, a bright and shiny pinkish red color. You can see the strawberry chunks that remain. The next day I stored all but one container in the freezer. Makes 6 2-cup jars. This is perfect for biscuits!

Strawberry Jam (without Pectin)

• 2 Cups Strawberries (sliced, stems discarded)
• 3/4 Cup Sugar
• 2 Tbsp Lemon Juice

Combine all ingredients into pot. Place on medium heat. Stir until all sugar in mixture is dissolved. Increase heat to high and boil. Continue to stir while boiling, allowing mixture to thicken and strawberries begin to break down (about 10 minutes - if you have a candy thermometer, mixture should hit 215 degrees F). Transfer to jars and immediately cover with tops. Let sit for 24 hours to fully cool. Can be moved to freezer for up to a year (same as previous recipe, allow 1 inch from top of jar for expansion). Makes 2 cups per recipe.

In comparison to the pectin version, the pectin-free version is much darker in color- almost a deep cherry color. This one is just as good for biscuits - however, this one is the best for making your own breakfast pastries (recipe coming soon! Stay Tuned!). I love this version better personally. Both are equally good, however, I do like allowing the jam to boil down and thicken naturally on its own. 

Do you like jam? What do you use your jam on?