Since I’m in the middle of marking madness, I found it necessary to make a chocolatey treat. This one happened to arrive in my Facebook news feed today, thanks to Wellness Mama. You should check out her blog for all sorts of goodies!
- 5 oz shredded unsweetened coconut
- 2/3 cup melted coconut oil + 1 tbsp
- 1/2 cup almond butter
- 1 tsp vanilla
- 1 cup dark chocolate or semi-sweet chocolate chips
- Mix coconut, 2/3 cup melted coconut oil, vanilla, and almond butter in a medium bowl.
- Place the bowl in the fridge until the mixture has firmed up enough to handle.
- Form the mixture in balls.
- Place the balls in the freezer until they harden completely.
- Once the balls have hardened, melt the chocolate with 1 tbsp coconut oil in a double boiler, stirring until smooth.
- Dip the balls into the chocolate and put on a tray covered in baking paper. We used two forks to dip the balls and let them drip off before putting them on the tray.
- Put the balls into fridge or freezer until the chocolate sets.
You’ll probably want to store these in the fridge to keep the chocolate from melting.
And now I’d better get back to the marking!
Yesterday I went to Surrey Reads and Writes at the Surrey Central Library to attend a couple of writing workshops and listen to some authors reading from their books. The ferry sailing over to Vancouver was a little rough because of the strong wind and accompanying swells, but nothing like as bad as some of the trips I’ve had crossing Cook Strait in New Zealand. It was a fun day, hanging out with other writers, and just getting out and about to see the world instead of sitting at my desk all day.
When I got home, Patrick had cooked dinner already. What a treat! He’d decided to try a new recipe, lamb burgers with pistachio pesto, from our new favorite cookbook – Primal Blueprint Quick and Easy Meals. We’d found a roll of minced NZ lamb at Fairway, so he pulled that out of the freezer to use in the burgers, and he roasted brussel sprouts and hazelnuts (another Mark Sisson recipe), steamed asparagus, and made this tasty pesto from pistachios and mint.
1 clove of garlic
1 c unsalted shelled pistachios
1/2 c olive oil
1 tsp lemon juice
1/4 c fresh mint leaves
a pinch of salt
Blend everything together in a food processor.
Patrick suggests processing the nuts first before you add the other ingredients for a finer pesto.
Delicious! You should try it!