As a kid, my elementary school was really small. And by really small, I mean there were a total of twelve kids in my grade each year. Of course, people came and went as I moved up through the school, but by the time I reached sixth grade I was still surrounded by the majority of people I had started kindergarten with. The bonds you create over eight years of friendship/classmate relationships can be strong, taut with a history of small scuffles and disputes that only strengthen your assurance that those humans are going to stick it out with you. I emerged from the bubble of elementary school, twelve years old and surrounded by some of the strongest friendships I would ever have - friendships that have carried over into my adult life and created a network of support and love. I recognize that school can be super tough for a lot of people, and undoubtedly there were harder and easier times for me, but on the whole I feel so incredibly lucky to be surrounded by these beautiful people who I share a strong history, connection, and for the most part childhood with.
Last week a close friend of mine, Emma, came to visit Montreal. Being only slightly blog-minded, I invited her over to help make these truffles and convinced her to be my beautiful hand model for these photos. Emma didn't go to my elementary school but I met her right around the time I started seventh grade. She was a close friend of a close friend, and she happened to live right across the street from the house my dad had just moved into (my parents having recently divorced). I can't say exactly how our friendship started, but it grew strong over cups of tea and records, homework club and dancing around her bedroom to Belle and Sebastian. I don't think I recognized it at the time, but her friendship was one of the most healing things in those years full of change and discomfort. We would spend hours sitting around her living room, talking to her mum and brothers, drinking more tea, chatting, reading. I remember one evening when we sat on her couch and just read, silently, beside each other. To know that our friendship was strong enough, secure enough, that it was okay to just vanish into the worlds of our books together meant everything to me.
So thank you, Emma. Sometimes it is hard to put into words exactly how important something is in your life, but the other week, sitting here over truffles and tea, listening to records and talking about our lives, I was reminded of all of it, and wanted to share how I felt <3
On a slightly different note, I know that a lot of bloggers I admire share their favourite links over the week. I haven't quite got it together to do that here, so instead I wanted to share my favourite weekly roundup of links that appears every Sunday on Guts: Canadian Feminist Magazine. Go check it out, I love everything they do!
These truffles are absolutely delicious. Not to toot my own horn, heh, but I think I got them just right. They are creamy, coconuty, rich, sweet, chocolate covered, and completely addicting. I used to (and sometimes still do) make truffles with my mum over the winter holidays. Coating the truffles in melty, sweet chocolate was always the best step because it meant I could lick out the bowl after we were done! I'd never tried to make them on my own before - and these are definitely a bit different than traditional cream based truffles - but I am so stoked about the results. They are definitely a pretty special treat, but still made with wholesome and thoughtful ingredients. A few truffles, cup of tea, and a book is definitely a respectable way to spend the afternoon.
Almost Raw Coconut Vanilla Bean Truffles w/ Pink Salt
Makes around 12 truffles but recipe can easily be doubled
- 1 cup coconut flour
- 1 tbsp + 1 tsp coconut oil (divided)
- 3 tbsp maple syrup
- 3 tbsp coconut milk
- seeds of one vanilla bean
- 4oz (1/2 cup) chopped dark chocolate
- pink salt to sprinkle over truffles
Prepare a baking tray with parchment paper and set aside.
Combine the coconut flour, 1 tbsp of the coconut oil, maple syrup, coconut milk, and vanilla bean in a food processor. Pulse to combine until the mixture resembles a crumbly dough that holds together when pinched between two fingers. Scoop the dough into 1 tbsp round balls and set them onto the prepared baking tray (as pictured above). Place the tray in the freezer for 15 minutes.
While the balls are in the freezer, melt the chocolate. In a double boiler situation (or a heatproof bowl above a pot of boiling water) melt the chopped chocolate and 1 tsp of coconut oil. Stir until everything is smooth and melted. Remove from heat.
Coat the balls in melted chocolate. To do this, place a coconut ball into the bowl with the melted chocolate. Completely cover it and then using two forks, pass the ball between them to allow excess chocolate to drip off (see above photos). Place the truffle back onto the tray and sprinkle with sea salt. Repeat until all truffles are coated in chocolate. Freeze the truffles for 15 - 20 minutes, then enjoy! Store in an airtight container in the fridge for up to one week (if they last that long).