coco-cacao truffles + cookie dough memories

 ever have one of those nights where you need chocolate? no, not like a little oh-chocolate-would-be-nice-right-now craving. i’m talkin’ a gimme-chocolate-now-or-else kinda craving.  yes, this compulsive chocolate craving struck this evening and wouldn’t you know: my ghirardelli almond sea salt dark chocolate squares, nowhere in sight. scharffen berger nibby bar with cacao, nada. a green & black organic 85% dark chocolate bar, perhaps? nope. even my little trader joe’s dark chocolate wedges, zilch. (trust me: this girl knows her chocolate.) but, apparently not well enough because a true chocolate lover never (and, i mean NEVER) would be caught empty-handed, especially when certain cravings strike. (hear me, ladies?)

so what does one do?
one rummages through the cabinets, that’s what one does.
and i, being the one in question, did just that.

tearing through the cupboards, i was a woman on a mission. a chocolate mission. as i tossed the ingredients together, adding a little bit more of this and a tad bit more of that, i would take a little taste. because what is making cookies without tasting the dough? (don’t worry, these are 100% raw and no eggs).

and in an instant i had flashbacks of standing on a milk crate in the kitchen next to mom, dipping my fingers in the dough to taste it when she wasn’t looking, while she made her perfect little chocolate chip cookies.  still to this day, i’ve never tasted better. full of gluten, and even more butter, those warm little cookies melted in my mouth just as fast as the memories melt my heart. she always made them tiny, perfect little bite-size cookies only a tad bit bigger than a silver dollar. her trick was to up the temperature just at the last minute to add a golden brown crisp. my job was two-fold: 1) lick the beaters and 2) wait for the buzzer. see, like me, she was a busy little bee, scurrying about, never standing in one place. so about nose-height to the oven door, i was the perfect little perpetrator to watch the cookies bake (11 minutes per batch, to be exact).  and as soon as the buzzer would go off, i would scamper off to find her, wherever she was. folding laundry, watering plants, pulling weeds, whatever she was up to, i would get her attention.  together we’d hurry back to remove the crispy golden cookies, set them ever so gently on the foil to cool, and i was always the first to get to taste one. “just right, momma,” i’m sure i would say with a crumb-filled grin. and we’d do it all again, batch after batch.

the beautiful thing about life is that you may not even know when you’re making memories. more often than not, my mom probably felt guilty for being busy or pulled in too many directions. but oh what a wonderful mom she was. and little did she know, that even as she was running about to and fro, while i watched guard on the cookies, she was molding my little heart with moments that have lasted all these years.

so while there’s no gluten, no butter, and heck, not even an oven involved in making my little cookies, there’s just something about making cookies that always makes me think of home, and of her.

my heart is warm.
my tummy is full. 
my craving is cured.

the chocoholic

coco-cacao truffles
[no-bake, raw, all-natural, 10 ingredients + done in just 10 minutes!]

  • 2c unsweetened shredded coconut
  • 1/2c almond flour
  • 1/2c cocoa powder
  • 2tbsp cacao nibs
  • 1tsp cinnamon
  • 1/2 tsp salt
  • 1tbsp vanilla
  • 1/2c pumpkin puree
  • 1/3c raw honey
  • 4 tablespoons melted coconut oil
  1. combine dry ingredients (first 6 ingredients) in a bowl + stir well
  2. add remaining ingredients + mix until smooth
  3. sprinkle a light layer of coconut on a cookie sheet or plate to place the cookies on
  4. using a small cookie scoop, spoon rounded balls onto the plate or cookie sheet
  5. sprinkle with a little bit of extra coconut just to make them pretty!
  6. place in the freezer for at least an hour + serve!
    **you can put in the fridge and serve just cold, but i love them frozen!

recipe serves: 24 

1 Response


January 14, 2017

What a beautiful story! Thank you for sharing the story and the wonderful recipe!

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