Countdown: Day 8 (with Nate) 'till Christmas

I spent the afternoon yesterday making cookies and truffles for a few families - Sheila and her son Sharod (we helped them carry a few things into their apartment when they moved in last week), our new neighbors in the apartment beneath us, the Duncans (friends from church), and the young couple in apt 1212 (we briefly chatted in passing last week). We went around to pass them out, but not a soul was home. Luckily the Duncans were at the basketball game last night. Brenley and I left to get ourselves burritos that made me sick, but at least we were able to hand off some cookies. The rest are probably soggy on doorsteps this morning. The truffle recipe is really simple and relatively healthy. I found it online a few months ago and tweaked it only minorly. Instead of coating the outside in cocao, I roll the truffles in coconut. They look better that way.


Chocolate Coconut Truffles

• 1/2 cup coconut oil
• 3/4 cup agave nectar
• 2 teaspoons vanilla extract
• 1/4 teaspoon sea salt
• 1 cup dried shredded coconut
• 2 1/4 cups cocoa powder, preferably raw, sifted

In a high-speed blender, blend the warmed coconut oil, agave nectar, vanilla, and salt. Add the shredded coconut, 1/2 cup at a time, and blend until smooth.
Transfer the mixture to a bowl and stir in 2 cups of the cocoa powder until thoroughly combined. Place the bowl in the refrigerator for about 10 minutes or more to set slightly.
Place the remaining 1/4 cup cocoa powder (or coconut) onto a small plate. Spoon heaping tablespoons of the chocolate mixture and roll them into balls. Roll these in the cocoa powder (or coconut). Store the finished truffles in the refrigerator. Makes around 32.