Desserts Without Compromise

One of my favorite bloggers, Ricki Heller, has a new e-book called Desserts Without Compromise for those of us who are on the Anti-Candida Diet (ACD) and/or avoiding eggs, dairy and gluten. Ricki's fine work has personally kept me from going insane while following ACD, which is not an easy task when you also have food allergies. These recipes are also good for vegans and/or those with Type II Diabetes.

If you liked Ricki's book Sweet Freedom you will love Desserts Without Compromise. How do these sound: Almond Cinnamon Fudge, Pumpkin Apple Crumble Bars, Grain Free Fudgy Bars, Mint Chocolate Chip Ice Cream, Raw Frosted Lemon Coconut Bars, Individual Bread Puddings with Caramel Sauce and much more.

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I was especially struck by the luscious photo of her Chocolate Green Tea Truffles. Two things I like a lot together: chocolate and green tea. Desserts Without Compromise also has helpful information regarding Candida and acceptable sweeteners. The following recipe uses matcha, which is a finely milled Japanese green tea. In Chicago you can find matcha at Whole Foods or Teavana at 835 N. Michigan Ave. Ricki says if you are not a fan of matcha's bitter overtones you can omit it and try using a bit of almond extract, lemon zest of chopped nuts instead.

Chocolate Green Tea Truffles
This recipe is suitable for Stage 2 of the Anti-Candida diet.


 0.5 ounces (300 g) chopped unsweetened chocolate
¾ cup (180 ml) full fat coconut milk
1 Tbsp. (15 ml) green matcha powder
3 Tbsp. (45 ml) yacon syrup or agave nectar (suitable for later stages of the diet)
½ tsp. (2.5 ml) pure vanilla extract
10-20 drops of stevia liquid, per taste
Matcha powder for dusting

In a small, heavy-bottomed pot, heat the chocolate, coconut milk, matcha powder, yacon syrup and salt over lowest heat possible until most of the chocolate is melted. Remove from heat, add the vanilla and stevia, and stir until all the chocolate melts and mixture is perfectly smooth. Pour into a bowl and allow cooling to room temperature, and then chill until set.

Using a small scoop or teaspoon, roll the mixture into balls (it will begin to melt on your hands--so work quickly!). If necessary, place the balls back into the refrigerator for a few minutes to firm up. Store in the refrigerator, covered, and dust the truffles with additional matcha just before serving. Will keep, covered, in the refrigerator up to five days. Makes 12-20 truffles.

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