Course: Desserts
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Frangelico chocolate truffles

Frangelico chocolate truffles - A Free From Life

These chocolate truffles were so easy to make and took next to no time to prepare. I made them with my daughter and whilst she made a batch and added vanilla extract, I added Frangelico liqueur to make mine boozy!

Have you tried Frangelico? If not, what are you waiting for? It’s the hazelnut equivalent of Amaretto and in my opinion, far superior. I’ve never been a fan of Amaretto anyway, finding the almond taste too overpowering. Frangelico, on the other hand, combines sweetness, with the nuttiness of the hazelnuts in order to complement the warmth of the alcohol. It’s delicious and I’ve been wanting to try it out in something like this for ages.

Don’t you just love Christmas? It gives you the excuse to go over the top and indulge. Love it!

Frangelico chocolate truffles - A Free From Life

I managed to get 9 truffles from my batch, whilst my daughter made 14! Hers were very small though, but as we used dark chocolate, they are quite bitter, so you don’t need much to make an impact. They would be ideal to offer with after dinner coffee, to clear the pallet after a big meal. If you want to make them sweeter, use milk chocolate.

We made this using dairy free cream – a coconut cream to be precise, so they are both gluten and dairy free. As you can see, we rolled some in cocoa powder and others in dessicated coconut.

Frangelico chocolate truffles - A Free From Life

The preparation to make these took no more than five minutes, but once the ingredients are melted together and mixed, they must be cooled before you can work with them. The tricky side to making the truffles is in the working of the cooled mixture. You have to work fast so they don’t melt.

It’s an ideal recipe to get the kids involved with though, especially those who don’t mind getting their hands dirty.

Frangelico chocolate truffles - A Free From Life
Frangelico chocolate truffles
Print Recipe
Servings
8-10
Servings
8-10
Frangelico chocolate truffles - A Free From Life
Frangelico chocolate truffles
Print Recipe
Servings
8-10
Servings
8-10
Ingredients
Servings:
Instructions
  1. Break up the chocolate and add it to a mixing bowl with the butter and cream
  2. Sit the bowl over a pan of boiling water and stir until melted, then add the Frangelico or vanilla
  3. Leave until the bowl is cool to the touch before transferring to the fridge. Return at five minute intervals to stir. In the meantime, set out a plate with cocoa powder and another with the coconut and lay out your truffle cases
  4. Once the mixture has hardened to the consistency of fondant icing, remove from the fridge and roll teaspoonsful into balls
  5. Roll each ball in either the cocoa powder or coconut and put into truffle cases. Store in a refrigerator
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Desserts

Rhubarb and ginger cheesecake – dairy and gluten free

Rhubarb and ginger cheesecake - dairy and gluten free - A Free From Life

We sometimes make strawberry cheesecake for a special occasion, but my daughter and I couldn’t resist trying out the same recipe with a new combination of flavours – rhubarb and ginger – just for the sake of it.

Rhubarb and ginger cheesecake - dairy and gluten free - A Free From Life

And why not? You always need a bit of cheesecake in your life.

I know rhubarb is normally cooked with a lot of sugar to sweeten it, but we wanted to use as little added sugar in this recipe as we could get away with, so we baked it in the oven and added some orange juice, along with some chopped stem ginger in syrup (shop bought).

We used gluten and dairy free ginger biscuits, so there’s already sugar in these and we added just a tablespoon of icing sugar to the cream cheese topping, to help marry all the ingredients together.

As you can see from the photos, we like to put the fruit in the middle of the biscuit base and cream cheese toppings, which works really well in this case. The tartness of the rhubarb ‘jam’, sits well with the ginger biscuit base and the combination of flavours is complemented nicely with the cool creamy topping.

Rhubarb and ginger cheesecake - dairy and gluten free - A Free From Life

 

Rhubarb and ginger cheesecake - dairy and gluten free - A Free From Life
Rhubarb and ginger cheesecake - dairy and gluten free
Print Recipe
A lovely combination of flavours, with the tart rhubarb, baked with ginger and orange juice and a cool, creamy topping - all gluten and dairy free
Servings
10
Servings
10
Rhubarb and ginger cheesecake - dairy and gluten free - A Free From Life
Rhubarb and ginger cheesecake - dairy and gluten free
Print Recipe
A lovely combination of flavours, with the tart rhubarb, baked with ginger and orange juice and a cool, creamy topping - all gluten and dairy free
Servings
10
Servings
10
Instructions
  1. Put the ginger biscuits into a large clear sandwich bag, re-seal and bash with a rolling pin until formed into crumbs
  2. Melt the dairy free spread and add the ginger biscuit crumbs to the melted butter, stirring until fully coated. Pour into a 9 inch round, greased cake tin and press down with the back of a wooden spoon. Put in the fridge to set.
  3. Cut the rhubarb in to 2 inch pieces and add to an oven proof dish. Add the orange juice and stem ginger in syrup, stir to coat and cover with tin foil. Bake in the oven on a medium heat for 30-45 mins until soft. Leave to cool.
  4. Whisk the coconut cream, cream cheese, icing sugar and vanilla together until smooth.
  5. Spread the cooled rhubarb over the biscuit base and pour the cream cheese mixture over the top. Put back in the fridge for at least 1 hour, until set.
Recipe Notes

Linking up with Free From Fridays.

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Desserts

Koko Dairy Free strawberry and banana ice cream

Koko Dairy Free Strawberry and banana ice cream - A Free From Life

Koko dairy free strawberry and banana ice cream - A Free From Life

My son loves Koko Dairy Free coconut milk and occasionally, I buy the chocolate flavoured version. We hadn’t tried the other flavours though, so when I was sent some from the lovely people at Koko, I decided to do something a little different.

This light and creamy dessert combines coconut strawberry milk with fresh banana for a delicious dairy free alternative to ice cream.

I even made this without an ice cream maker and yes, it does require a bit of attention, but it’s possible and turns out, in my opinion, just as good.

Koko dairy free strawberry and banana ice cream - A Free From Life

 

Koko Dairy Free Strawberry and banana ice cream - A Free From Life
Coconut, strawberry and banana dairy free ice cream
Print Recipe
An easy, no churn vegan ice cream that makes a tasty, creamy dessert
Servings
8-10
Servings
8-10
Koko Dairy Free Strawberry and banana ice cream - A Free From Life
Coconut, strawberry and banana dairy free ice cream
Print Recipe
An easy, no churn vegan ice cream that makes a tasty, creamy dessert
Servings
8-10
Servings
8-10
Ingredients
Servings:
Instructions
  1. Pour the strawberry milk in to a large lidded container and place in the freezer. Take out at half hour intervals and whisk.
  2. Whizz a chopped banana in a food processor until smooth. Add the frozen coconut milk and whizz again until fully incorporated.
  3. Return the strawberry/banana mix back to the lidded container and freeze until required.
  4. Allow to defrost a little before scooping out and serving.
Recipe Notes

The nice thing about Koko Dairy Free milk is that the coconut flavour is subtle, not overpowering. The milk is clean and fresh to taste and the fact they add calcium is a bonus and peace of mind when raising a dairy free child.

Free From Farmhouse
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