Hello my sweethearts!
To be honest, I did not plan to post today. Rather than that, I have a raw and really fancy cake recipe waiting to be posted. It’s a present for my mom, I made it today and tomorrow we’ll eat it. So I won’t post it before we all tried it and confirmed that it is blog-worthy. I’m so exited!! It has glacéed flowers on it!! Oh my god, I hope those will work out because they haven’t finished dehydrating yet.
However, I guess this should also be the post in which I tell you about my regular evening snack. Well, “regular” isn’t exactly right because it’s always different. In my mind -not in reality because I don’t want to be weird talking german-english all the time- -ok, I do that anyway- I call it Bliss Bowl. Usually it’s a bowl filled with 1-3 pieces fresh or frozen fruit (think an apple+frozen berries, or today: frozen raspberries, 4 slices mango, 1/3 large orange), dried fruit if I feel like it and a healthy fat. It must have the fat. Sometimes it will be one or two pieces of chocolate, a tablespoon of nut butter or whole nuts. Or all. Or a sauce made of nut butter and non-dairy milk.
I pay attention to the fats in it, because I really am an evening snacker and if I want to avoid late-night snack attacks, it’s necessary that I have eaten enough calories. My daily diet contains a whole lot of vegetables and fruit, some protein and not too many carbs (mainly because they make me feel heavy. I have them for breakfast and sometimes lunch, but rarely in the evening.), so sometimes I do not take in enough calories to fuel my active lifestyle. Then I tend to eat too much in the evening and feel like crap afterwards. Some weeks ago, I started eating those Bliss Bowls as a preventive measure of some kind. It works! If I realize that I haven’t eaten enough calories (although I try NOT to count them), I adjust the nut butter and dried fruit amounts to suit my caloric needs.
How do I love my Bliss Bowls! I’m sorry I don’t have a photo to post of one of them, but I may collect some and post them another time. Which is where we come back to the topic again: I didn’t plan to post today, but my bliss bowl today contained something that was SO DELICIOUS that I couldn’t keep it to myself any longer.
Coconut Cashew Sauce! Amazed by how delicious the sauce was, I just had to create a super-simple truffle recipe from it. Boy, those are delicious.
Dear Germans and Italians, they are reminiscent of “Raffaelo”. Others, just take my word, those are gooooood. So good I had to snap a few quick photos and write a totally non-prepared post about them. Enough babbling for now, time for truffles!!
Coconut Cashew Bliss
-no-bake, vegan, low-carb, sugar-free, makes 5 truffles or so-
- 2 tbsp (17 g) coconut flour (I use partially de-oiled and can’t vouch for the truffles if you use completely de-oiled coconut flour. Maybe add more cashew butter if they turn out too dry?)
- 1 tbsp + 1 tsp (26 g) roasted cashew butter (you can use more if you like or if you think the truffles are not silky enough)
- 1/16 tsp or less salt
- a pinch vanilla powder or extract
- 2 small dates (12 g)
- 3 tbsp non-dairy milk (I used rice-coconut which probably contributed to the yumminess of these truffles. Do NOT use a non-dairy milk that you don’t like. My second choice would be canned coconut milk.)
- only if needed: a pinch stevia, agave or another date
for rolling: 10 g flaked coconut
- Blend together the truffle ingredients using a hand blender. Don’t blend in your finger. It really hurts. (Not that I ever did that or anything…. :/)
- Roll into balls.
- Roll in the flaked coconut.
- Try not to eat it all up yourself.
I wish you all a wonderful Mother’s Day! Show your mom some love and make truffles for her .