Dave’s Soda and Pet City?) Those American athletes really need their yogurt really badly! Because they can’t just live on the chicken fingers and plain buttered spaghetti they’re ordering off the children’s menu. You can hardly blame the Russians for rolling their eyes. (“We khev yogurt. Flavor borscht. Very nice, very healthy.”) The cold war is alive and well.
But oooh, we love the Olympics. Every two years we get cable TV for two weeks, and we all stay up every night, binge-watching. But how can the Olympics parents take it? I went to Birdy’s LEGO Robotics championship in December and had a pride-induced stroke just watching a bunch of geeky kids program their dorkmobiles.
|Be my raw-foods valentine.|
You can vary the nuts and/or the fruit here (I have some combo ideas here), just keep the proportions more or less the same. Also, you could roll them in chopped nuts or more cocoa powder or nothing at all. If you choose the latter, then call them “Naked Raw Truffles” and see what happens.
3/4 cup raw almonds
1/3 cup dried unsweetened coconut
2 tablespoons cocoa powder
3/4 cup pitted dates
1/2 cup dried cherries
1/4 teaspoon almond extract
pinch of salt
1 tablespoon coconut oil, or as necessary (optional)
More dried coconut for rolling
In a food processor fitted with the steel blade, grind the almonds with the coconut and cocoa powder until it’s all nice and finely ground, then tip it into a bowl. Now grind the dates and cherries until they turns into small clumps, then add the nut mixture back in with the extract and salt and process again until a small handful of the mixture holds together when you squeeze it. If this never happens, then add in a few more dates and/or the optional tablespoon of coconut oil; conversely, if the mixture seems too damp, add more almonds and/or dried coconut.
Now pull tablespoon-sized clumps of the mixture out of the bowl and roll them into balls. Then roll them in the coconut. This process more like building a sand castle than like, say, breading scallops. You will need to pick up the truffle inside a handful of coconut and really kind of roll and squeeze it to get the coconut to stick. Unless your truffles are supremely moist, and then maybe it will be more like breading scallops after all. (Mmmm. Scallops.)
Store the truffles airtight in the refrigerator.