Hazelnut Brownies with Chocolate Chips

Serves 6 to 8

This is the best brownie recipe I know of-gluten free or otherwise. Enjoy them warm out of the oven. Or, in the unlikely event that you have leftovers, rest assured that they get better every day.

2 eggs
1 cup apple or pear juice
1/4 cup melted extra-virgin coconut oil or butter
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 cup finely ground raw hazelnuts (skins on) or hazelnut flour (see page 00)
1/2 cup cocoa powder
1/3 cup brown rice flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup dark chocolate chips

Preheat the oven to 350ºF. Lightly oil a 9-inch round pan or a standard loaf pan.
Whisk the eggs in a large bowl. Add all of the remaining ingredients, holding back 1/4 cup of chocolate chips, and stir until thoroughly combined.
Bake for about 30 minutes, until a toothpick inserted in the center comes out clean (or with only melted chocolate on it). Cool for at least 30 minutes before slicing and eating-if you can wait that long!

Dark Chocolate Truffles with Gogi Berries

These dark raw chocolates are delicious and easy to make.

1 cup grated raw cacao butter
1 cup raw cacao powder
6 tablespoons maple syrup
1 tablespoon vanilla extract
Optional: ¼ teaspoon maca powder
Pinch of sea salt
¼ cup gogi berries or a combination of gogi berries, cacao nibs, chopped hazelnuts or shredded coconut.

Blend the cacao, cacao powder, maple syrup, vanilla, maca, if using and salt in food processor.
Taste and adjust the seasonings, if desired.
Shape into walnut sized balls.
Put the gogi berries, and/or ground hazelnuts, cacao nibs, or shredded coconut on a large flat plate and roll balls in them.
Eat immediately or store in a jar on the counter.

Makes 12-15 walnut size balls

Optional: for a creamier truffle add ¼ cup coconut oil.