Thank you SO MUCH, Leslie R. Lee, for helping to corrupt my innocent brain.
ANYWAY, this is what I took to my SAGE release par-tay. It comes from THE TEEN’S VEGETARIAN COOKBOOK, although I altered the recipe somewhat, because that’s just the kind of hairpin I am.
Becca’s Chocolate Nutty Truffles
- 1/4 cup sliced almonds
- 1/4 cup cashews
- 1 cup favorite nut butter: almond, cashew or peanut
- 4 Tablespoons maple syrup
- 1/4 cup dates, chopped
- 1/4 cup chocolate chips
- 1/8 cup powdered sugar
- 2 Tablespoons unsweetened cocoa
- 1/4 teaspoon cinnamon
- In a skillet containing no oil or liquid, combine the almonds and cashews. Heat over a low flame, stirring frequently, just until you start smelling a toasty, warm aroma. (Keep watching and don’t let them burn.) You can also toast them for 2 minutes in a toaster oven set on a low setting.
- In a bowl, mix together nut butter, maple syrup, and chocolate chips. Add nuts and stir to combine. Set aside.
- In a small bowl, mix sugar, cocoa, and cinnamon.
- Make teaspoon-size balls of the nut butter mixture and roll in the sugar-cocoa mixture until evenly coated. Place on wax paper and eat, or harden in refrigerator for 30 minutes. Makes 25 to 30 truffles.
Now, here are my differences:
– Did you notice that Becca called for dates but didn’t instruct you to add them? Well, I added them.
– I chopped the almonds and cashews before toasting them.
– This is the important bit: I used Nutella for the nut butter. Can I get an Amen?
A WRITING PROMPT FOR YOU: A character is a bad influence on another character.