Sometimes, when I get the blues, magic happens in the kitchen.
It’s been two days since we returned from our (too short and too amazing!) New Zealand getaway. Two days since we’ve been back at work. Back to real life. And two days of the blues. We wanted more, but we’re not to blame. New Zealand is such a magnificent country with such spectacular scenery, that it leaves one wanting more. Always. Every day we marvelled at a new lake, a new mountain, at the snow, at the mountain roads, at what not! Every day I hurried to take out my camera, trying in vain to capture on film that feeling of awe at what Mother Nature can create. And every day was full of excitement and snow play, snowboarding, falling, bruising, laughing and love. Carefree, stress free days.
So I made naughty raw truffles. My way of dealing with the blues. Gooey, sweet, salty, peanut buttery goodness to pamper our souls, give us
strength reason to carry on with our adult responsibilities and to help us focus on the future. Meaning to focus on planing the next awesome trip, of course.
- 6 full TBSP of (organic) peanut butter
- 2 good pinches of sea salt flakes
- 3 full TBSP of raw honey (equally delicious with maple syrup for a vegan option)
- 5 Medjool dates, pitted
- 2-3 pieces of raw dark chocolate
- Toppings: cacao nibs, sea salt flakes
- Melt the raw chocolate pieces in a small bowl on top of a small pot of hot water.
- While chocolate is melting, mix peanut butter with honey (maple syrup) and sea salt flakes. Refrigerate for 5 minutes.
- Meanwhile, tear the Medjool dates in half and roll each piece into a tiny ball.
- Take about 1/2 TBSP of the peanut butter mix and a date ball and roll them together so that the peanut butter mix covers the date ball. Continue with the rest and once you’re done refrigerate them for 3-4 minutes.
- Dip each peanut butter truffle in the melted chocolate, sprinkle with cacao nibs and sea salt flakes and refrigerate for 1-2 minutes.