These delectable homemade truffles are completely allergy friendly and made with granola butter (or your favorite nut/seed butter). They’re a perfect holiday treat or way to satisfy your chocolate craving.
granola butter truffles
Homemade chocolate truffles are such a fun, no bake way to show your love for Valentine’s Day. Or just a fun way to enjoy some delicious chocolate! These truffles are completely gluten free, vegan, and nut free, making them allergy friendly.
chocolate truffles
How do you make truffles?
These chocolate truffles are easy to make. You just combine granola butter with melted chocolate and a few other ingredients, then mold the truffles and pop them in the fridge to set. You can always add the truffle batter to a silicone mold to make the forming process easier.
If you decide to mold your truffles by hand, just be aware that it does get messy and you’ll need to work quickly as the heat from your hands melts the chocolate. Once the batter has set, you can scoop out small amounts and roll them into balls with your hands before popping them back in the fridge.
Once set, coat them in a layer of melted chocolate and top them off with flaky sea salt.
What is in truffles?
The base of these truffles consists of granola butter and melted chocolate. The granola butter keeps this recipe completely nut and seed free, but you can always use whatever nut/seed butter you like.
Coconut oil, vanilla extract, and coconut sugar are added to the base to bring truffles together. Then they are coated in a layer of melted chocolate. My favorite chocolate to use is Enjoy Life because it is free from the top 14 allergens.
This recipe makes about 14 truffles, but you can easily double the recipe
These homemade chocolate truffles are completely allergy friendly and easy to make. They are gluten free, dairy free, and nut/seed free. They're perfect for Valentine's Day or to quell a chocolate craving whenever I might pop up!
Melt the chocolate chips and coconut oil together on low over the stove or in the microwave at 30 second intervals.
Combine the granola butter, melted chocolate, vanilla, sugar, and salt together in a bowl and stir to combine.
If using a mold, pour your batter into the molds and place in the fridge to set for 30-60 minutes. If not using a mold, put batter in the fridge for 10-30 minutes, until set, but not too firm. Using a small scoop, scoop tablespoon size amounts of batter into your hand and form into a ball. Work quickly as the heat from your hands will melt the chocolate (this process will be messy). Place the balls on a parchment lined plate and set back in the fridge to set for at least 30 minutes.
Once truffles are set, melt the chocolate chips and coconut oil for the coating together in a small bowl. Coat each truffle in the melted chocolate then place back on the parchment lined plate. Sprinkle with flaky salt while chocolate is still wet then put back in the fridge until chocolate is set.
Granola butter is a nut and seed free spread alternative for those with allergies. It’s absolutely delicious and can be used just like peanut butter or almond butter. It’s perfect for baking or on toast!
gluten free granola butter
Have you ever heard of granola butter? It’s like peanut butter or almond butter, but nut and seed free. It’s made completely out of oats! I like to make mine with tigernut flour too (which is a tuber, not a nut) for added flavor, but in the recipe below, I share how to make it both ways.
allergy friendly granola butter
So, what’s in granola butter?
Homemade granola butter is made simply with oats, cinnamon, salt, coconut oil, maple syrup, and vanilla extract.
You’ll start by roasting the oats to add some richer flavor and then blend them with the remaining ingredients for a delicious nut-free spread!
Make sure to use certified gluten free oats to keep this recipe completely gluten free and Celiac safe. Since the recipe utilizes maple syrup as the sweetener, this granola butter is also completely vegan! Allergy friendly spreads are possible and now you don’t have to miss on out a PB&J any longer- just make it a GB&J!
Want more granola butter recipes?
If you are looking fore more granola butter flavors, you have to try my Brownie Batter Granola Butter! Rich chocolate granola butter, that is completely refined sugar free, is filled with extra chocolate chips for the ultimate allergy friendly and healthy Nutella.
Granola butter is a nut and seed free alternative for those with allergies. This is the perfect allergy friendly spread so you don't have to miss out. Use granola butter in place of things like peanut butter, almond butter, and sunflower seed butter.
2cupsgluten free oatsmake sure they are certified gluten free
1cup Tigernut flour*you can use almond flour or another cup of oats
1tspcinnamon
1/4tspsalt
3/4-1cupmelted coconut oil
1-4Tbspmaple syrup
1tsp vanilla extract
Instructions
Preheat the oven to 350F.
Spread your oats evenly over a large baking pan and roast them for 10 minutes, until just beginning to golden and becoming fragrant.
Let oats cool for 10 minutes before adding to a high speed blender (like a Vitamix) or food processor. Blend oats into a flour.
If using tigernut flour, add the flour, cinnamon, and salt and blend again to combine.
Combine all the wet ingredients together in a measuring cup, starting with 3/4 cup of oil. If using tigernut flour, you will only need 1-2 Tbsp of maple syrup, but if using all oats, you will need 3-4. With the blender or food processor running on low, slowly pour the wet ingredients into the running blender/food processor.
Let the blender/food processor run for 5-10 minutes, stopping occasionally to scrape down the sides, until you have a smooth butter. Taste and adjust as necessary, adding more maple syrup as needed. If you find that the mixture is too dry or thick, add more oil until the desired consistency is reached.
Let the butter cool slightly before transferring to a glass jar. Granola butter can be stored at room temperature and does not need to be refrigerated.
Notes
*I love using tigernut flour in this recipe as it adds some natural sweetness and nutty flavor without nuts!
This pumpkin seed pesto butternut squash is one of the most addicting recipes ever. The pumpkin seed pesto is the perfect amount of crunchy and salty that pairs perfectly with the sweet and soft butternut squash. You won’t be able to stop eating this delectable side dish!
pumpkin seed pesto and butternut squash
My mom used to make a variation of this butternut squash recipe when I was in high school and I absolutely loved it. When I got to college, I made my own version and shared it on my website years ago. Since I can’t have dairy, this vegan pesto is so delicious! The recipe, photos, and overall post needed a revamp, and I finally got a chance to do so.
This vegan and paleo side dish is easy to make and very simple. There are only a few ingredients in this healthy pesto that you blend together and toss with roasted butternut squash. Plus, it’s allergy friendly! There is no gluten, dairy, or nuts in this homemade pesto. It’s guaranteed to be a crowd pleaser.
nut free pesto
How to make pumpkin seed pesto butternut squash
Ingredients
1 large butternut squash
3/4 cup pumpkin seeds
1 Tbsp olive oil
1/2 tsp salt, divided
1 cup fresh basil leaves, packed
1/2 cup olive oil
1 Tbsp garlic infused olive oil you can use 1-2 garlic cloves instead
Instructions
Peel and dice the butternut squash into cubes. Toss with 1 Tbsp olive oil and 1/4 tsp. salt and spread evenly over parchment lined baking sheet.
Bake squash for 40-45 minutes at 425F, until fork tender and browning.
While squash is baking, make the pesto. Heat a skillet over medium low heat and add the pumpkin seeds. Toast, stirring occasionally, until seeds are fragrant and beginning to golden. Remove from heat and let cool for 10 minutes.
In a blender, add the basil, 1/2 cup olive oil, garlic olive oil or garlic cloves and roughly blend until basil is broken down. Add 1/2 a cup of the pumpkin seeds and 1/4 tsp. salt and pulse into you have a rough pesto texture. Taste and add more salt as needed.
Once butternut squash is cooked, let cool for 5 minutes before tossing with the pesto in a large bowl. Sprinkle with remaining 1/4 cup pumpkin seeds and serve.
vegan pesto
Pumpkin Seed Pesto Ingredient Notes
Butternut squash: I have not tried this recipe with any other root vegetables. I think it could be very good with pumpkin though!
Pumpkin Seeds: The pumpkin seeds are what give this pesto its unique flavor. Although you certainly could try substituting them for another nut or seed, I can’t guarantee the addicting outcome.
paleo and vegan pumpkin seed pesto with butternut squash
This pumpkin seed pesto with butternut squash is one of the most addicting dishes you'll ever eat. It packs a flavor punch and you won't be able to stop eating it. Enjoy this healthy and delicious paleo and vegan side dish with any protein!
Course Side Dish
Cuisine American
Keyword gluten free, healthy, paleo, vegan
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 4servings
Author Victoria Faling
Ingredients
1largebutternut squash
3/4cuppumpkin seeds
1Tbspolive oil
1/2tspsalt, divided
1cupfresh basil leaves, packed
1/2 cupolive oil
1Tbspgarlic infused olive oilyou can use 1-2 garlic cloves instead
Instructions
Preheat oven to 425F.
Peel and dice the butternut squash into cubes. Toss with 1 Tbsp olive oil and 1/4 tsp. salt and spread evenly over parchment lined baking sheet.
Bake squash for 40-45 minutes, until fork tender and browning.
While squash is baking, make the pesto. Heat a skillet over medium low heat and add the pumpkin seeds. Toast, stirring occasionally, until seeds are fragrant and beginning to golden. This takes about 5-10 minutes. Remove from heat and let cool for 10 minutes.
In a blender, add the basil, 1/2 cup olive oil, garlic olive oil or garlic cloves and roughly blend until basil is broken down. Add 1/2 a cup of the pumpkin seeds and 1/4 tsp. salt and pulse into you have a rough pesto texture. Taste and add more salt as needed.
Once butternut squash is cooked, let cool for 5 minutes before tossing with the pesto in a large bowl. Sprinkle with remaining 1/4 cup pumpkin seeds and serve.
This gluten free vanilla raspberry cake is so moist, you’ll never know it’s gluten and dairy free! It’s loaded with fresh raspberries and topped off with the creamiest chocolate frosting. This cake can be made completely refined sugar free and the icing contains a secret ingredient to get the silkiest texture without being sickeningly sweet.
gluten free vanilla raspberry cake
I made this cake for my 33rd birthday and all my friends who tried it were shocked at how moist and flavorful it was. When you think of gluten free cakes, most people think of them as being dry, but this cake is the opposite. A combination of buttermilk and yogurt (vegan options provided!), keep this cake the perfect texture, even after a few days.
gluten free cake with chocolate frosting
The icing is what truly makes this gluten free cake. I normally am not a frosting girl because I find it so sickeningly sweet and heavy on the palette with the amount of fat and dairy it contains. This frosting is perfection and it’s completely dairy free. It has just the right amount of chocolate and it’s so smooth, plus you get a nutrient boost and can feel good about eating it!
My favorite way to make frosting is with sweet potato. Don’t click away! I know it might sound crazy, but it provides the creamiest, dreamiest base for icing without all the fat. Plus, sweet potato provides some sweetness, so you don’t need to use as much sweetener. A healthier cake that tastes like a complete indulgence? Count me in!
gluten free vanilla cake
So, what’s in this cake?
Cake batter: the cake batter is made up of a couple of gluten free flours, vegan butter, oil, eggs, vegan buttermilk, and vegan yogurt. You can certainly use the dairy-full alternatives, but there are plenty of dairy free options these days to keep this cake more allergy friendly.
Vegan butter: my favorite brand of vegan butter is Miyoko’s. There is no palm oil and it provides plenty of flavor.
Vegan buttermilk: homemade buttermilk is easy to make. You just mix 1 cup of milk with 1 Tbsp of apple cider vinegar. To keep it vegan, just use your favorite plant based milk!
Vegan yogurt: any yogurt should work in this recipe, but I like using the Forager brand since it’s thicker.
Frosting: The chocolate frosting is extremely easy to make as you’re just going to blend together baked sweet potato, melted chocolate, cocoa powder, maple syrup, vanilla, and salt.
Gluten Free Vanilla Raspberry Cake with Chocolate Frosting
This gluten free vanilla cake is so moist, you won't believe it's gluten free. Loaded with fresh raspberries and topped off with the creamiest chocolate frosting, this cake is a crowd pleaser. The frosting is made from a secret ingredient, keeping it less sickeningly sweet and absolutely addicting!
Grease two cake pans and line the bottoms with parchment paper. Set aside.
Mix together the milk and apple cider vinegar and set aside.
Sift together the flour, starch, baking powder, baking soda, and salt in a large bowl.
Beat together 3/4 cup of coconut sugar with the butter on medium speed until fluffy. Add in the remaining sugar and oil and beat to combine.
Add the eggs two at a time and beat to combine after each addition.
Add the vanilla extract, milk mixture, and yogurt and mix to combine.
Add the dry ingredients and mix on low until just combined. If using a stand mixer, use the paddle attachment.
Toss the raspberries with 2 Tbsp of flour to coat then gently fold them into the batter with a rubber spatula.
Divide the batter between the cake pans and firmly tap the pans against the counter to break up large air bubbles. Bake for 35-40 minutes, until a toothpick comes out clean. If at sea level, I suggest checking the cakes at 30 minutes.
Once done baking, let cakes cool in their pans before flipping them out of their pans.
Frosting
Make sure your sweet potato is baked, mashed, and cooled slightly, but not cooler than room temperature.
Melt your chocolate chips and coconut oil together until you have a smooth chocolate.
In a high speed blender or food processor, combine all icing ingredients starting with less maple syrup and adding based on desired taste.
Once icing is smooth, let sit in the fridge until set.
Assembly
I highly suggest doing your best to evenly slice the domes off the cakes so you have a flat surface. Spread a thick layer of chocolate frosting over the first cake, then gently add the second cake on top.
Frost and decorate the rest of your cake as desired, using the remaining raspberries.
This healthy homemade pesto is completely allergy friendly and easy to make. It’s packed with flavor and a quick sauce to whip up for dinner. The spinach gives this dairy free pesto a nutritional boost, while the basil provides all the delicious taste!
low FODMAP spinach pesto
Many store-bought pestos contain nuts, cheese, and garlic, but if you’ve got food allergies/intolerances and GI issues, these ingredients are likely to set you off. It was impossible to find safe and healthy pestos at the store, so I started making my own. Pesto is super easy to make and the best part about making a homemade variety is that you can adjust the flavors to your liking. I’ve been whipping up this super quick and easy pesto for years and figured I better finally get this recipe on the my website and share it!
allergy free vegan pesto
This pesto is packed with an extra punch of nutrients from the spinach. The other ingredients are simple- olive oil, basil, and salt! It’s that simple. This pesto is completely allergy friendly, being gluten-free, AIP/paleo, and vegan, plus no garlic so it is low FODMAP! Gut friendly, nutrient packed, and healthy ingredients.
This easy and delicious homemade pesto is perfect for any diet. There are no major offenders and you can whip it up in just a couple of minutes! This pesto is nut-free, vegan, and low FODMAP
Course Main Course
Cuisine American
Keyword Easy, low fodmap, nut free, Simple, vegan
Total Time 5 minutesminutes
Servings 4servings
Author Victoria Faling
Ingredients
3cupsspinach
1cupfresh basil leaves
1/4cupolive oil
1/2tspsalt
2-4Tbspnutritional yeastOPTIONAL
Instructions
Wash and dry the basil leaves.
Add everything to a small blender. Blend on high until smooth.
If needed, add more olive oil to achieve desired consistency.
Add nutritional yeast as desired for a more cheese-y flavor.
Store in an airtight container in the fridge for up to 5 days or freeze in ice cubes for later use.
This ginger cabbage recipe is super easy to make and it’s the perfect quick side dish for a weeknight meal or even a larger dinner affair. This cabbage is made on the stove, so it’s a sautéed cabbage with bold ginger flavor. All you have to do is sauté the cabbage with ginger, then add in some broth and coconut aminos. It really is that easy.
AIP gingered cabbage
I’m obsessed with ginger… ginger anything and I’m happy! The more ginger the better. If you also love ginger, then you’ll love this recipe, too. Ginger is a fantastic spice with some amazing anti-inflammatory benefits. It’s also great for stomach upset and GI distress as well as improving nutrient absorption. Ginger stimulates circulation and can help support the immune system. It’s delicious and amazing for you!
1/4cupbroth of choicebone broth, chicken broth, or vegetable broth works!
1/2Tbspground ginger
2Tbspcoconut aminos
Instructions
Slice your cabbage in quarters and de-core, then slice into thin strips.
Heat coconut oil over medium heat in a large skillet until melted. Add the grated ginger ginger and sauté for about 1 minute.
Add cabbage and cook stirring frequently for 3-4 minutes, until cabbage starts to soften.
While cabbage is cooking, whisk together the broth, ground ginger (you can leave this out if you prefer a more mild taste, this adds the last super kick of spice and ginger), and coconut aminos. Add this mixture to the cabbage and cook another 3-4 minutes until cabbage is soft.
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
