Ease-Up Truffles

A couple of years after opening the shop, I realized I’d gotten fat as hell.  Not like, a little extra, but why don’t even my big-ems jeans fit extra? It wasn’t my reflection that clued me in–mirror mirror on the wall, who’s the flyest of them all? Hello? Mirror?!? You there? (I continue to not own any full-length mirrors in my home). The clue-in came from, low and behold!, a scale.

While treating myself to a spa day, I timidly approached a scale thinking, it can’t be that bad.  Honey…I thought my shadow self had hopped on with me.

What does that number say?!?!

I guess all that taste-testing…quality control…it’s a tough job but somebody’s gotta do it, had finally made her physical appearance.

It’s easier to stay in shape than to get in shape. And while true, I knew I had to do something to get back to where I like to be. Though I typically want to indulge in fatty, fried, and salty, I do have an occasional sweet tooth. To combat that crave, I developed these little jewels. They aren’t deep. And you are bound to see a million variations of this recipe online, but my version does it for me. It tricks me into thinking that I’m eating something excessive. But I’m not.

Play with the spices for yourself. Try cayenne and cinnamon. Ginger and turmeric. Coriander and lime zest. Orange blossom water and fresh mint …the list goes on.  It’s your treat. Create your version of #loveandmagic. Every now and then, we have to indulge…smarter.

Until next time, Reine

Ease-Up Truffles

• 1 cup medjool dates, pitted (Try to find tender dates. If it’s difficult, you can add a little boiling water to the dates to soften for 15 minutes. But be careful…soaked too long and the paste is too difficult to work with)
• 1/3 cup almond butter
• 1 TBSP flaxseed meal
• 3/4 tsp ground cardamom
• 1/8 tsp sea salt
• 1-2 TBSP warm water if needed while blending dates
• 3 TBSP slivered almonds, finely chopped

Chocolate Coating

• 3/4 cup + 1 TBSP hand-chunked semi-sweet chocolate (I like Callebaut chocolate. Use what you like. Do not use chocolate chips–you’ve been warned)
• 1.5 tsp rose water
• 1 TBSP coconut oil

Directions

1. In a food processor, blend together the dates, almond butter, flaxseed meal, ground cardamom, and sea salt. If the mixture is difficult to come together, add 1 TBSP warm water (more if needed). You should get a firm paste that looks like this:

2.  Stir in the finely chopped almonds and scoop balls of this luscious paste. Place balls into the freezer for 30 minutes to one hour.

3.  Over a double boiler (or a small metal bowl set over barely simmering water in a pot), add the chocolate chunks until melted. Once melted, add the coconut oil and rosewater and stir.

4. With a toothpick or–as I use–corn-on-the-cob-skewers, dip one ball at a time into the melted chocolate. Refrigerate for 15 minutes, THEN dip again (because why not?) into the melted chocolate. Sprinkle tops with coarse sea salt, pink himalayan salt, or even smoked black salt.

Keep the balls wrapped in the refrigerator and enjoy whenever the mood strikes!

Until next time, Reine