I’m kind of bummed and not be these very yummy truffles. Two of my favorite sites have closed. One has “reinvented itself” and I’m not sure I really like the new format. The other sent out it’s daily email as usual and then this afternoon sent a goodbye email. No warning, just thanks but we’re closing the doors here. Weird to not even make it to the end of the month.
I know it’s hard to keep things going. Getting new ideas and keeping things fresh on a daily basis is sometimes trying. I just can’t help but think there’s still more that can be explored and more stories to tell. Truth be told, the site that folded is one I get some of the ideas I share on Facebook and Pinterest. I will still have healthy bits to share but I’ll have to broaden my scope of where I find them. That’s a good thing for me and who ever reads these items.
One of my recent findings is Chocolate Covered Katie, a vegan healthy dessert blog. I’ve made several things and the chocoholic that I’m married to has no clue the treats are vegan until I tell him. The chocolate chip muffins with garbanzo beans were a hit (no taste of bean at all), as were the Fudge Daddy silken tofu brownies. Honestly, I could have eaten the pan myself. Have I piqued your interest? I tinkered with her Girl Scout Cookie Truffle and the recipe is below.
Chocolate Girl Scout Cookie Truffle
Recipe based on Girl Scout Cookie Truffle by Chocolate Covered Katie
1/2 c pitted dates (packed)
2 Tbs unsweetened coconut shreds
1 Tbs raw cacao or unsweetened coco powder
1 Tbs coconut milk or 2 tsp coconut oil
1 Tbs chocolate chips
1 dash vanilla
1 pinch of salt
Put the items into the food processor and blend until mostly smooth. Roll into balls and you can garnish with a few extra chocolate chips. I made 8 small truffles.
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