These little truffles are inspired by Vegan Linda’s energy balls that she made for the last Vegan Meetup.
This is a highly-accurate and precise recipe which involves a lot of planning and perfect proportions. Just kidding! I hauled out the food processor, dropped in some dates, chopped them to a paste, added almonds, processed some more, then added the rest of the ingredients until the mixture tasted good. Then I rolled them in more unsweetened, finely-flaked coconut. Pretty! I’m going to make these in different varieties and give them as holiday gifts.
Coconut Almond Date Truffles
Makes about 12-14 truffles
24 dates, pitted – check them for pits before adding to the food processor!
1/4 cup slivered almonds
2 tbsp sesame seeds
2 tbsp cocoa powder
3 tbsp unsweetened coconut, plus more for rolling
2 tbsp ground flaxseed
2 tbsp water
Add dates to food processor bowl. Pulse until finely minced. Add remaining ingredients and process until a smooth paste forms.
To make a truffle, place about 2 tbsp coconut in a small bowl. With a measuring tablespoon, scoop up about a tablespoon of date mixture and shape into a small ball. Roll in coconut. Repeat until all mixture is rolled into balls, or until truffles have all been eaten by your children. Yum!
The rapture did not begin on May 21, but the world’s reaction to it was quite amusing, thanks mostly to hilarious posts on Twitter. What better way to celebrate supposed-end-of-the-world craziness than to bake pies?
I call this one Hellfire-Toasted Coconut Cream. It’s the Veganomicon recipe, “Lost Coconut Custard Pie”. I ended up with a little “bonus custard” to sample before cutting into this beauty, and WOW… delicious! Recipe alterations include using So Delicious vanilla coconut milk instead of rice milk, sweetened coconut (couldn’t find unsweetened), and lime juice – which offered a hint of tropical tang.
The Fresh Strawberry Blackberry pie was supposed to contain rhubarb, but my child refuses to eat rhubarb, and making a pie that only I will eat seems like a bad idea. I like this glaze. It’s simply fresh strawberries, pureed in a food processor, then simmered with 1/4 cup sugar and 1 tbsp arrowroot or cornstarch until thickened. The recipe said to cook until transparent, but I think the food processor introduced too much air into the mixture. I also needed more glaze to completely fill the 9-inch pie shell. This made a delicious breakfast. It’s better than a Pop-Tart.
The ability to make pastry that’s not rock-hard still eludes me. Apparently this gene was not passed down from my mom, who makes the best pies in the world. One of these days, I’ll get it right. I guess we all have an achilles heel.