Rockin’ Raspberry Truffles

INGREDIENTS: Raspberry Puree: 12 oz unsweetened frozen raspberries 1/3 cup plus 2 tbsp sugar Chocolate Truffles: 1- 10 oz bag Enjoy Life Foods Semi-Sweet Chocolate Mini Chips 1/2 cup raspberry puree 1 tbsp butter* 1 tbsp shortening Chocolate Coating: 1- 10 oz bag Enjoy Life Foods Semi-Sweet Chocolate Mini Chips 2 tsp shortening Cocoa powder (optional) DIRECTIONS: Bring raspberries and sugar to a boil over medium heat. Reduce heat and simmer 5 minutes. Place cooked mixture into a blender and blend one minute. Strain to remove seeds. Mix the raspberry puree, 1 tbsp butter and 1 tbsp shortening in a medium saucepan over medium heat. Bring to boil. Remove from heat. Add 1 (10 oz) bag Enjoy Life Foods chocolate mini chips and stir until smooth. Put truffle mixture in a bowl and cool to room temperature. Cover the mixture with plastic wrap and chill in refrigerator for 4 hours or overnight. Line a baking sheet with parchment paper. Using a tablespoon or melon baller, scoop the mixture into balls and place on baking sheet. If needed, chill in refrigerator to refirm. To make the chocolate coating, combine 1 (10 oz) bag Enjoy Life Foods chocolate mini chips and shortening in a microwaveable container. Cook 30 seconds, stir. Continue until all the chocolate is melted and smooth. Using a fork, dip the truffles (one at a time) into the melted chocolate, tapping the fork on the edge of the bowl to remove excess. Place on parchment lined sheet and allow to harden. Once hardened, indulge and enjoy.** *TIP Dairy-free option: use 1 tbsp EarthBalance margarine (contains soy) or Spectrum...

Fudgy Swirly Bars

Makes 20 bars INGREDIENTS: ¼ C. SunSeed Sunflower Seed Butter ½ T. vegetable oil 1 t. vegetable oil ½ t. brown rice syrup 2- 10 oz. bags Enjoy Life Food Semi-Sweet Chocolate Mini Chips 1 T. sunflower seeds (optional) DIRECTIONS: Candy Swirl: Mix SunSeed with brown rice syrup; mixture will get thick. Add ½ T. vegetable oil and mix until well combined. Mixture will be thin. Set aside. Chocolate Layer: Grease an 8”x8” pan. Set aside. Place chocolate chips and 1 t. vegetable oil in a microwavable container. Melt chocolate chips in 30 second increments, pausing to stir. Pour chocolate mixture into the well-greased pan and spread evenly. Using a tablespoon, place dollops of the candy swirl mixture on top of the chocolate mixture. Using a fork, swirl the tines gently through the candy swirl mixture dollops. Sprinkle with sunflower seeds if desired. Set aside to cool until firm. Once firm, cut into bars. Note: To cool faster, cover and place in refrigerator until firm. When ready to remove, keep covered until Fudgy Swirly Bars reach room temperature....

Yankee Doodle Dandy Bars

INGREDIENTS: Crust: 1 box of Enjoy Life Foods Snickerdoodle cookies 1/2 cup sorghum flour 1 tsp tapioca flour 1/2 tsp xanthan gum Filling: 8 oz cream cheese (dairy, soy or rice-based, diet permitting) 1/4 cup egg substitute 1 tsp vanilla 1/3 cup sugar or evaporated cane juice crystals Fruit topping: Fresh blueberries Fresh strawberries and/or raspberries DIRECTIONS: Crust: Mix tapioca flour and xanthan gum with sorghum flour. Chop cookies in food processor and add to the mix. Lightly grease 8×8” pan with vegetable spray and add the cookie mixture. Press firmly in bottom of the pan. Bake at 350°F for 12 minutes or until lightly browned. While crust bakes, prepare filling. Filling: Blend the cream cheese or cream cheese substitute, egg substitute, vanilla, and sugar until smooth. Cover and set in refrigerator until crust is ready. When crust is done, remove from oven and spoon the filling evenly on top of crust. Return to oven and bake 20 -25 minutes or until center is almost set. Let it cool. Cover and refrigerate 4 hours or overnight. Fruit Topping: 10-15 minutes before serving, top off with fresh blueberries, strawberries and/or raspberries. Refrigerate another 10-15 minutes to allow flavors to...

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