Ingredients: (makes 14 Truffles)

  • 1 cup Almond Flour (I used the one from Costco – Kirkland brand)
  • 1/2 cup Bob’s Red Mill Coconut Flour
  • Juice of 1 Lemon (strain if you see pulp & seeds)
  • 2 tbsps Black Poppy Seeds
  • 1/4 cup Maple Syrup (I used the one from Costco )


  • Mix all ingredients together in a bowl
  • Use a scoop or your clean hands to make medium size truffles. I got around 14 (2 bite sized – as in I can finish the truffle in 2 bites). If you make small truffles, you’ll end up with about 20-22 give or take.
  • Enjoy 😉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!


Raspberry Chocolate Cookies (Gluten-free, Refined Sugar-free, Dairy free)

Ingredients – makes 10 medium cookies

Dry Ingredients –

  • 1/2 cup 100% cocoa powder
  • 1/2 cup fine almond flour (I used Costco brand)
  • 1/4 cup 70% dark chocolate chips
  • 1/4 tsp baking soda
  • Pinch of cinnamon powder
  • Pinch of nutmeg powder
  • Pinch of sea salt

Wet Ingredients –

  • 1 pasture raised organic egg, at room temperature
  • 3/4 cup plain, salt free, tahini (please make sure there are no chemicals or preservatives in tahini. I brought mine from a middle eastern store)
  • 1/2 cup organic maple syrup
  • 3 tbsps melted coconut oil, at room temperature (slightly warm is ok)
  • Fresh raspberries
  • A dash of vanilla extract

Method –

  • Preheat oven to 350F & line the baking tray with parchment.
  • In a bowl, whisk all wet ingredients together egg, tahini, vanilla extract, maple syrup, and coconut oil until combined.
  • Add all the dry ingredients – cocoa powder, almond flour, sea salt, cinnamon, nutmeg, sea salt and baking soda. Fold carefully. Then add chocolate chips.
  • Use a spoon to transfer the cookie dough to the baking tray
  • Top each cookie with 2 raspberries
  • Bake for 8-9 minutes. Let cool for at least 5-10 minutes. Bon Appetit 🎉