Veggies on the counter

This blog hasn’t been updated in a while and all I can do is to blame the fact that life and its issues have kept/are keeping me busy. I’ve been cooking (although not on a daily basis), but most of the time I just don’t feel like taking pictures of what I’ve cooked and writing down the recipes to make blog posts out of it. It’s not that I don’t like that part of the process, but I just don’t manage to do it as often as I’d like to.

So, the other day I met up with some friends for a picnic and, inspired by this recipe, I made and brought these cocoa truffles, as well as an Ottolenghi-inspired cucumber salad. Everybody enjoyed the truffles and asked how I made them so, dear friends and people, hereby follows the recipe. These ones are so damn delicious and come together in a breeze, so there’s actually no excuses not to make them. As far as toppings go, I used cocoa powder, shredded coconut and a beautiful mix of dried flowers. But you can certainly play around with the toppings and roll the truffles in sesame seeds, a mixture of cinnamon and light muscovado sugar or a combo of finely chopped nuts and fragrant spices. This is also the perfect treat to try out if you have kids around and need  a little help molding and rolling the truffles, and of course eating them. ; )

Cocoa Truffles

(makes about 18 truffles)

1 cup (80 grams) shredded coconut

3/4 cup (120 grams) almonds, soaked for at least 2 hours before using

8 dried figs (the softer, the better), coarsely chopped (75 grams)

5 tablespoons good quality cocoa powder

3 to 4 tablespoons agave nectar or honey

1 tablespoon tahini

a pinch of salt

shredded coconut, cocoa power, mix of dried flowers  for topping

1. Mix all the ingredients in a food processor or blender and process until a thick paste has formed.

2. Take one or two teaspoons of the mixture at a time and, with your hands, mold the mixture into little balls.

3. Coat the balls with the toppings mentioned above. Enjoy!

recipe inspired by Green Kitchen Stories