Coconut + Chocolate Truffles

April 25, 2015

In my inner circles, we’ve talked a great deal about the mood states of language lately. (If you’ve heard me share this in the past weeks, keep reading – we cannot digest this enough.) You remember the mood states of language, right?

We have the indicative; “you’re eating the cake.”

We have the imperative; “you must eat the cake.”

And, last but not least, we have the subjunctive; “you should eat the cake.”

Not all languages have a subjunctive, but in English, we do. It shows an uncertainty in action. A lack of commitment, really. The thing that’s so funny about it, is that nothing ever HAPPENS in the subjunctive. Shoulda, woulda coulda. But didn’t. And even if we’re driven, curious, go-getter types, we use it constantly and allow it to slip from our lips almost undetected. Until now.

The past weeks, each time I type “that should do it,” one of my most admirable colleagues has sent me a practical dissertation on how “fucking nothing happens in the subjunctive.” I love it. And so now I’ve actually caught myself saying it, writing it, thinking it, and finding other ways to express my thoughts instead.

Should we have cake?” has become “We’re having cake.

Could you make cake?” has become, “Make a cake!

Would you make a cake?” has become, “You’re going to make cake, right?”

This gets tricky when there are things I’m unsure in, curious about, or wary of, but frankly, if I can’t speak about them with any certainty, then I’m attempting not to speak (or write,) of them at all, and instead to wait until a more concrete mood about them takes shape. It’s a bit harder than I’m making it sound just now, but it’s really pretty excellent to really own everything that comes from your mouth. There’s far less pleasantries, which might feel odd, but there’s a lot more authenticity flowing around and that feels awesome. Sometimes, though, something slips through the cracks and I still feel like I “should” have taken better care. 

Dipping Truffles

For example, the last you heard from me, I was in the Bay Area. The trip was everything I hoped it would be; filled with friends and faces I’ve missed, glimpses of our old home that I had longed for, a few quick stops at old favorite haunts (milk jam!), and proper introductions to new favorite stops (cruffins!) to be added to the list of things not to be missed on future visits. There was plenty of sunshine, lots of work as my colleagues and I cooked up a storm at this fabulous festival and before I knew it I was home. I had achieved everything I hoped to on the trip, except keeping this little space up to date.

Chocolate Coating

I really kick myself when that happens. Because writing here, sharing what I’m up to in the kitchen, or in life, has become a meditation for me. If I haven’t shared significant sentiments here, I haven’t processed them properly. It’s less that I feel like the entire internet and whole world need to know my innermost thoughts, and rather comes from a time and place when this online journal was only read by me. Now that is not the case, and so not only do I feel a responsibility to myself, but also to you dear readers who do me the courtesy of stopping by to check in. In a nutshell, I *SHOULD* have been better about sharing the good stuff with you here. But I didn’t. And so I will now and in the days to come. 

I heard a few other *shoulds* in my head these past 10 days – lots of them about what someone(s) *should* or *shouldn’t* eat. 

“I shouldn’t have a cookie. I didn’t ride today.”

“I shouldn’t have dairy.”

“I shouldn’t eat gluten.”

The list goes on. I’m not sure how to read these statements. Because if you can’t have dairy, or gluten, or a cookie, that’s one thing. If you won’t have dairy or gluten or a cookie, that’s another. But if you *shouldn’t* have any of these things well then I’m likely to try to convince you into them all because you aren’t so sure. That, or, I’m going to convince you to try one of these Coconut + Chocolate Truffles (they’re vegan + raw,) while you decide. 

I whipped up a batch of these for my mother who came to dinner a few weeks ago; I was a bit stumped on what to make for dessert, and she’s a tricky customer because she can’t have grains (and therefore gluten), or dairy, or a whole host of other things. But as it turns out she could have all the good stuff in here: cacao, coconut, and a bit of maple syrup. The technique is simple; just process the coconut, zap the chocolate, dip the coconut balls and chill to set. Voila! We nibbled them after dinner, and all agreed that in this case, being vegan + raw was a pretty great thing. Maybe we should/could/would try it all in someday. 

Enjoy these! xo – L

Coconut + Chocolate Truffles
For the chocolate coating
  1. 4 tbsp (60 ml) melted cocoa butter
  2. 1/4 cup (30 g) cacao powder
  3. 2 tbsp maple syrup
For the coconut center
  1. 1 1/4 cups (107 g) shredded coconut
  2. 1 tbsp (15 ml) melted coconut oil, or as needed
  3. 1 tbsp (20 g) maple syrup
  1. Start with the coconut center: put half of the coconut into your food processor and process until you get a chunky butter consistency; this will take several minutes. In my processor, roughly 7-8. Then, add the remaining coconut, liquid coconut oil and maple. Process until it all sticks together (this will take another few minutes.) If it’s too dry, add more coconut oil or agave nectar, but just a teaspoon at a time. As soon as you have a mixture that will stick together when pressed, its done! Using a small cookie scoop or spoon, scoop out truffle balls and press them gently into a cookie sheet or plate to flatten the bottoms. Chill them in the fridge for an hour.
  2. When the truffles are chilled, melt the cocoa butter completely and add the cacao powder and maple. Roll the little truffles in the chocolate mixture and allow the chocolate to set (this will happen quickly with cold truffles.) Sprinkle a bit of coconut on top to decorate before the chocolate sets!
  3. I like to keep these in the fridge - they keep well, in an airtight container for up to two weeks.

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