When I was growing up it was common knowledge that my mom and dad fell in love at first sight.
Here’s the scene:
It was the summer of 1975 and the place was Kittredge, Colorado.
My mom was in her apartment and she had just gotten out of the shower.
My dad was looking to rent an apartment in the same complex as my mom.
The details get a little foggy at this point but for some reason my dad knocked on my mom’s door.
Because she had just gotten out of the shower, she came to the door with wet hair and nothing but a towel wrapped around her (I swear this isn’t going to turn into a porn).
My mom’s door opened and they locked eyes. My mom in her towel and wet hair and my dad, shirtless, tanned and flowing blonde hair.
They stood there, gazing at each other for what seemed like eternity, both smitten and completely in love with one another, having never said a word.
My mom didn’t know what else to do so she eventually asked him in for coffee. He gladly accepted (even though he has never drank coffee) and they have been in love ever since.
My parent’s story is the stuff that movies are made of and it warms my heart to know that stories like theirs exist.
I gave this recipe to my dad last week and he promptly made a batch for my mom.
xo —Bold Vegan // Molly Patrick
dates, pitted and soaked in water for 10 minutes
Place all ingredients in a food processor and process for 1-2 minutes, until everything is completely combined.
Place mixture in a bowl and scoop out, 1 tablespoon at a time and roll into balls. Continue until all of the mixture has been rolled into balls (roll each ball between your palms for 10-15 seconds so that the balls are round and uniform).
You can either leave them like this (they are super yummy plain) or you can coat them in sugar (as pictured). To do this, place some sugar on a plate and roll the truffles in sugar until they are coasted evenly.
Place truffles in the refrigerator and refrigerate for 2 hours.