Raw chocolate truffles

Morning! Man, it's hard to get going after a great long holiday weekend. Hope you had a great Thanksgiving. Now Christmas is really just around the corner. I heard so many Christmas songs and saw many trees tied to the roofs of cars on my drive home yesterday. People were outside stringing lights and decorating in 70 degree weather. It's amazing how fast we switch from Thanksgiving to Christmas.

Last year we screenprinted these tea towels for friends and family for Christmas gifts. So we've been trying to come up with some new ideas this year. I'm thinking about making edible gifts. If so, these truffles might just make the list.

These treats only contain four ingredients, but yet they seem decadent. They're raw, because they aren't baked or cooked. The nuts are soaked overnight and the dates are soaked before blending together. I also tried a batch without soaking the dates, but I prefer the texture of the soaked dates. You could add other flavors like dried cherries, cinnamon, orange zest or mint extract.

Raw chocolate truffles

Makes about 20-24 bite-size balls
1 c walnuts, soaked

1 c dates

4 T cocoa power

1 tsp vanilla extract
pinch of sea salt

~1/4 c unsweetened, shredded coconut

Soak walnuts for about 8 hours, drain. Soak dates for 15 minutes, drain. Put walnuts and dates into a food processor along with the cocoa, vanilla and salt. Blend until smooth. Roll into bite-size balls (0.75 inch round) with your hands. Then roll through the coconut, covering completely. Freeze for at least an house before serving. I keep them in the freezer and let thaw about five minutes before eating. But they didn't see to ever freeze all the way.

Rosemary walnut crackers

Crispbread or crackers were served alongside bread everywhere in Stockholm. Our favorite were from Restaurant BAR. They were thin and topped with sesame. (They also served a lovely risotto, olive stuffed pepper, and Mediterranean grilled veggies.)

Most crackers that line our grocery store shelves are super processed, and frankly don't taste that great. Some of the so-called healthier options taste like cardboard. Who wants to eat that?

As I was eating crispbread in Sweden, my baking class was making crackers in Pittsboro. So when I got home I decided to make some. These crackers are really tasty and easy to make. They're made with real ingredients that you can pronounce. You can taste the rosemary flecked throughout the nutty cracker. The sea salt brings out the flavor. And the egg acts as a binder and helps with that crunch.

Instead of buying another box of Triscuits, impress your friends and make these instead. Then add delicious toppings and enjoy as appetizers (also makes a great afternoon snack).

Rosemary walnut crackers
Inspired by Roost
1/2 c walnuts
1 c almond flour
1 tsp fresh rosemary, minced (feel free to add other fresh herbs here)
1/2 tsp salt
1 egg

Preheat the oven to 350.

Chop the walnuts finely. Add to a large mixing bowl along with the almond flour, rosemary, and sea salt. Crack the egg into a small bowl and whisk. Pour egg into the dry mixture and mix well. Form into a ball of dough.

Cut two sheets of parchment paper (~10-12 in wide). Put a sheet onto your counter, and then add the dough ball. Press down with your hands, flattening into a disc. Add the second sheet of parchment paper and roll out with a rolling pin. Start from the middle, pushing out toward the edges with the rolling pin, rotating as you go. Once you've reached your desired flatness (~.25 in. or less) cut into squares or rectangles with a pizza cutter. Don't move the pieces, just cut them (it's harder to cut—without breaking—once the crackers are baked).

Bake for 10-12 minutes. The edges should start to brown a little. Remove from the oven and completely cool before eating. Makes about 20, 2 x 2 in. crackers

A different kind of salad

Do you love salads, but get tired of the same ol' lettuce and carrot mixture? Then this recipe is for you.

This salad is closer to the slaw family. It's easy to prepare and can sit dressed overnight without wilting. I substituted green cabbage instead of lettuce, and made it heartier by adding some cooked brown rice. Sesame oil, cilantro and rice vinegar give it a light and refreshing flavor. Walnuts add healthy fat to keep you full longer.

Cabbage, walnut and rice salad
1/2 head of green cabbage, thinly sliced
1 c cilantro, chopped
1/2 red onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
1/2 c cooked brown rice

1/4 c sesame oil

4 tbsp rice vinegar
dash of sea salt
dash of red pepper flakes
1/4 c chopped walnuts

Mix the cabbage, cilantro, onion, carrot, celery and cooked brown rice into a large bowl. In a smaller dish, whisk together the sesame oil, rice vinegar, salt and red pepper flakes. Then pour over the salad and mix well. Fold in the walnuts. I garnished with avocado slices too. Enjoy this hearty, yet refreshing salad on these hot August days.