I’d like to alert you all to the fact that we are already almost ONE THIRD of the way through 2013. I would normally be inclined to say wtf? but my lovely aunty reads this blog and told me over the weekend that she prefers to think ‘wtf’ stands for Wednesday-Thursday-Friday. So I’ll keep my potty mouth to myself. Hi Aunty Julie if you’re reading!
I used to roll my eyes when adults complained to each other – isn’t the year just flyyying by! – but alas, somewhere between working full time, studying nutrition and squeezing as much awesomeness out of each week, I seem to have become that person. I am the girl in the office who regularly throws her hands in the air when she realizes summer is over or that another month has sneakily rolled by. I only just got comfortable with March before April nipped in and took over, looking all cute with it’s Autumn leaves.
Already as a family we are discussing our various plans for Christmas, where we will be, where should we celebrate, and which siblings will be returning from stints overseas. I’m fully prepared to walk into a supermarket soon and see Easter eggs replaced by Christmas puddings.I try not to see it as a negative thing. I choose to believe the old mantra that time-flies-when-you’re-having-fun, and if you’re packing activities into your weekends, juggling friend catch ups and have landed a busy, interesting career – then you’re kinda lucky, right?
So, in the spirit of Christmas (why not?), and saving a bit of that increasingly elusive time, I wanted to share with you these delightful Cranberry & Walnut truffles I prepared over the weekend. The cranberries really give the truffles that Christmassy look and taste, and I could imagine filling a big glass jar with these suckers to plonk in the centre of the Christmas table. They’re super quick to make, raw, healthy and guaranteed to win over grannies, aunties and cousins alike.
- Recipe tweaked from Gabby’s Gluten Free and makes about 12 balls, so double if you want a bigger batch (wich a reckon you will).
- 10-12 medjool dates, pitted
- ½ cup dried cranberries
- 1 cup raw walnuts
- ¼ cup shredded coconut
- 1 tablespoon natural peanut butter
- 1 teaspoon vanilla essence
- ¼ teaspoon sea salt
How to go about it
- Pulse walnuts in a food processor until you get to a nice crumb consistency. Remove and place in bowl.
- Put dates in food processor and process until they are in very small, sticky pieces.
- Add the walnuts back in, and process walnut-date mixture until nice and combined.
- Add all remaining ingredients and process until fully blended and firm enough to form a small ball by rolling in the palm of your hand.
- Place in fridge or freezer to firm up the balls as they’ll get a little sticky at room temperature
- For a nice ‘snowy’ feel at Christmas, you can roll the balls in coconut to finish off, or perhaps dust them in some natural cocoa
Is that the time? Best be off. : )