Angela was completely vexed when she saw my previous post. “Oh, Mother, this is disastrous. I can’t believe you would write things like, ‘I savor and cherish these simple moments.’ It’s horrendous.” Angela has been busy and didn’t “safe guard” the blog for the last few days from my goopy oldladyishness. I know what I wrote was unoriginal, but that was what I was feeling. “Does it really sound so awful?” I asked Peter and he reassured me that it was fine. (But really, what else could he say?)
Angela’s annoyance with me reminded me of a passage from Rilke’s early journal where he lamented the “abyss” between generations, “Oh, if only our parents were born at the same moment we were, how much conflict and bitterness we would be spared. But parents and children can only go after each other — not with each other. And so an abyss lies between us, which, now and then, nothing but a little love can span.”
Yes, love. That is always enough.
We went to a friend’s’ house for dinner and I brought the almond date truffles for dessert. They took less than 30 minutes to make and even shorter time to be all gobbled up.
Almond Date Truffles
20 Medjool dates, seeded (Plump, soft and sticky ones from Sun Date, bought from Costco)
1/2 tsp. vanilla extract
1/3 cup creamy almond butter
1/3 cup unsweetened shredded coconut
1/3 cup plus 1 Tbsp. 100% unsweetened natural cocoa powder
1/2 tsp. sea salt
1 tsp. cinnamon
1/3 cup toasted almonds, well chopped
Put the dates and vanilla in a food processor and run until a chunky paste forms. Add the almond butter and pulse a few more times. Add the coconut, cocoa powder, salt and cinnamon and pulse a few more times. The mixture should be a tad crumbly, but press between your fingers and stick together. If it seems too wet to hold in a ball, add more coconut, if too dry, add a touch more almond butter or a splash of water.
Roll a Tbsp. of the mixture between your palms to form a ball. Repeat with remaining mixture. Put your chopped almonds in a round bottom bowl, (I used a Chinese rice bowl.) and roll the date ball one by one by moving the bowl in a circular motion. Or you can put the chopped almonds on a plate and roll each truffle in the almonds.
If you want your date truffles to taste more chocolaty, you can roll them in 1 tablespoon of the cocoa powder in a rice bowl.
Place the plate in the fridge to chill for at least an hour. Truffles will keep covered in the fridge for a couple weeks.
Recipe inspired by sproutedkitchen