Recipe By: Richard E. Collins, MD
This recipe uses the awesome agave plant (pronounced uh-gah-vay). It is cultivated from the hilly, semi-arid soils of Mexico. Ancient Mexicans considered the plant sacred with the fleshy leaves of the plant containing a sweet sticky juice. The Spaniards came and fermented them, creating tequila. Agave syrup (nectar) is about 90% fructose. Its sweet content is slightly more than sugar, so less goes further in any recipe, approximately 25% less. Two teaspoons of agave equals 1/2 carbohydrate exchange for diabetics. – The Cooking Cardiologist
- ½ cup plain or vanilla dairy-free creamer (the doctor uses coconut creamer)
- 10 ounces bittersweet chocolate (approximately 2-1/2 bars, 4-ounce each in size) at least 70% cacao.
- 2 tablespoons dairy-free margarine (preferably with plant sterols)
- ½ cup agave nectar
- ½ teaspoon vanilla extract
- ½ cup crushed toasted almonds
- ½ cup shredded coconut to coat the truffle, optional
- Place the coconut creamer in a heavy saucepan at low heat. Break the chocolate into pieces and add to the creamer. Add the agave nectar, vanilla and margarine. Continue heating until the chocolate is melted, smooth and thickened.
- Place the mixture into an 8-inch square pan and chill in the refrigerator for about an hour to firm.
- Toast the almonds and coarse crush in a food processor, short pulses (1 cup will equal ½ cup of crushed, chopped almonds).
- When the chocolate is firm, remove from refrigerator and using a teaspoon form a ½-inch to ¾-inch ball. Roll each in the almonds and the other side in coconut if desired.