For me, Valentine’s Day is all about chocolate.
Most chocolate is gluten-free. Some chocolates, however, contain barley malt, like Lindt’s Lindor chocolate truffles, making them off-limits for celiacs. (For another discussion on gluten-free chocolates, see the Triumph Dining blog.)
For Valentine’s Day, the kids and I made homemade chocolate truffles dusted with coconut, cocoa, cinnamon and ground almonds. These sophisticated truffles look complicated but are easy to make — and even easier to eat!
If kids can roll a ball of Play-Doh (which is not gluten-free, by the way), they can roll truffles. It is messy, though. My 8-year-old’s hands were quickly covered in chocolate — and I feared for what would happen next — so she put on a long-sleeved art smock.
After rolling a bunch of truffles, we used the rest of the chocolate to make chocolate-covered strawberries. Yum!
I once went to a mom’s night out at Whole Foods where we made truffles and drank wine. This recipe is adapted from the one we used that night.