I have had an amazing and exciting week! I enjoyed a belated touristy adventure, being out and about from morning until evening, visiting the surroundings, biking for an entire day, going on tours and sightseeing impressive landmarks. I’ve been living in Perth for almost two years and only now I can say that in the past 6 days I allowed this city to show me its best. I’m sharing few photos with you below from my favorite activity & destination: biking my way around Rottnest Island.
All the while, despite being out and about and getting home late afternoon, I continued to cook my dinners. I did not do any take out, not even once. Quick and easy, light yet satisfying, now I truly believe it can be done at home, no matter how much we might think that we’re too tired. Among the meals I enjoyed were my staple lentils with mushrooms and kale, a simple chickpea salad with roasted cauliflower and fresh veggies (on this occasion I used the canned chickpeas), an even simpler potato salad with tomatoes, olives, gherkins, lots of parsley and a mustard vinaigrette, a grilled veggies dinner, garlic wholemeal pasta and, of course, a leftovers dinner.
And don’t think I forgot the desserts! Oh no, I made those ‘bad’ boys too. Easy, 5 minutes cacao truffles were my choice, although I also created a mouthwatering double layered chocolate caramel slice that was finished within minutes of reaching the dinner table. I need to make that again and share the recipe with you! But for now I’ll focus on these little fudgy balls with orange and caramel flavors. A true finger licking delight!
- 1 cup macadamia nuts (or cashews if you can’t get macadamias)
- 1 cup almonds
- 1/2 cup coconut shreds
- 4 TBSP linseed, ground
- 6 TBSP cacao powder
- 7 Medjool dates
- 1 tsp cinnamon
- 4 TBSP solid coconut oil
- 1/2 cup freshly squeezed orange juice
- 2 TBSP sweetener of choice (honey, maple syrup)
- zest of 1 orange
- Optional: 2 TBSP cacao nibs (or crushed almonds if you can’t get cacao nibs)
- To coat: almond meal and cacao powder
- Add all the macadamia nuts and the almonds to a blender and blitz until you get them finely ground. Don’t overdo it as they’ll quickly start turning into butter.
- Scoop out into a bowl and add the rest of the ingredients.
- Mix all by hand until you get a soft, gooey consistency.
- Make small balls and place them in the fridge to firm up.
- After about 30 mins, coat them in almond meal and cacao powder and serve. Or skip the fridge time and eat them as they are. I did that when I first made them.