Surprise! We’ve actually got two. Both are circular truffles about the size of plump quarter and you can serve them frozen because they’re an awesome afternoon pick-me-up that does not require driving to town for ice cream. Bring them to your friend’s house as a gift for the host and say, “Oh, these? I whipped them together before coming!” Or conversely make them at your own house and serve them to your guests with the same nonchalance you employ to wear a pair of lucite mules with an open robe and bathing suit around your apartment, bathtub moonlighting as a pool deck.
Raw Chocolate Coconut Truffles
3 cups dates
1 1/2 cup unsweetened coconut flakes
1/2 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
Pinch of sea salt
How to prepare: In a food processor, combine dates, coconut, cocoa powder, vanilla and sea salt. Once well combined (a sticky dough will form), use a tablespoon or mini ice cream scooper to roll dough into individual balls. Roll said balls in coconut flakes (that’s what she said?), store in the freezer to preserve freshness.
Raw Cookie Dough
3 cups dates
1 cup raw almonds
1 cup old fashion oats
1 tablespoon almond butter
1/2 cup vegan chocolate chips
How to prepare: In a food processor, combine dates, almonds, oats and almond butter. Once well combined (a sticky dough will form), transfer dough to a medium sized mixing bowl. Fold in chocolate chips (use your hands! It’s fun!) until evenly distributed. Using a tablespoon or mini ice cream scooper, roll into balls. Store in the freezer to preserve freshness. Optional! Keep away from other balls in freezer.
Recipes c/o Lottie Bildiricci, who is a chef, health coach and blogger. Visit her blog Running on Veggies and follow her on Instagram @runningonveggies and Facebook. Photographed by Krista Anna Lewis, featuring Aurélie Bidermann wrap and horn bracelets.