I was talking to Mr. Prevention on my way home from Chicago yesterday. I was reciting my to-do list as he was recapping the fact that I currently have a lot of balls in the air with freelance writing, cookbook #2, a very demanding job, and of course, continuing to cook, photograph, and blog. I also must make time to continue ice hockey and running regularly, and the juggling act can be tiresome at times. It takes planning and organization – two things I do not naturally excel at.
Weekends away, as much as I enjoy them, don’t leave me with the time to recharge, re-energize, and prepare fully for the week ahead. My weekend with my mom and my family, it was the best, however.
I pulled into the garage, threw in a load of laundry, and realized I was starving. I opened the fridge to find these Healthy Cocoa-Date Truffles that I has whipped together last week…and had not yet photographed. I snacked on a few of them while taking the photos and then made out my grocery list for the week…after struggling over what to make. I never even got the chance to look through the latest Cooking Light for ideas.
I decided on my Weekly Menu, adding a few veggie dishes that will be in my cookbook for dinner last night.
I grocery shopped in record time and for at least the 10th time in the past year, had a discussion with my checker about cilantro being an ingredient you either love or hate. Obviously, I love it…but I find the repetitiveness of this same conversation with various employees every time I buy cilantro to be truly perplexing. Anyways.
I came home to finish up laundry, make dinner, and hear Mr. Prevention complain about how these truffles contained coconut while I shuffled around the kitchen in my usual haste of not-so-organized chaos. I tried deterring him with, “But they’re made of dates…you don’t like dates.” But he seemed to think he was missing out.
Which he was. But I won’t tell him that.
More for me!
8 oz pitted dates (approx 1 1/2 cups)
3 Tbsp unsweetened cocoa powder
3 Tbsp unsweetened flaked coconut
1 tsp espresso powder
1/4 cup unsweetened flaked coconut, for rolling
Put dates, cocoa, 3 tablespoons coconut and espresso powder in a food processor and puree until smooth. If mixture is too dry, add water by the teaspoonful.
Scoop mixture by the scant tablespoonful and form 1-inch balls. Roll balls in remaining coconut.
Chill/store in refrigerator in an air-tight container until ready to enjoy.
Yield: 20 truffles
Nutrition Information (per truffle): 46 calories; 1.15 g. fat; o mg. cholesterol; 10 mg. sodium; 9.5 g. carbohydrate; 1.4 g. fiber; 0.45 g. protein; 7.7 g. sugar
Result: These couldn’t be easier, or healthier, and yet, they come off as truly indulgent. Filled with (few) good-for-you calories, these are a handy thing to keep in your refrigerator for an on-the-go snack or quick dessert. Enjoy![/print_this]
Busy day, busy week…here we go!