I’m in awe. I’m in awe, and I’m grateful, and I’m bubbling with delight. Would you like to know why? (No, the universe didn’t drop a round-the-world plane ticket into my lap, although Qantas did inform me today that I have enough Frequent Flyer points for a one-way trip to New York. One-way. Yeah, thanks for that brutal taunting of my desires, Universe.)
No, the reason that my heart is the colour of smiles right now is you. All of you. For embracing, cheering, and laughing with (rather than at) me in yesterday’s post. You see, a few hours after writing and scheduling that tale of cartwheeling around my living room (and taking self-timed photos of said cartwheeling which, I might add, is harder than you’d think), I started fretting.
What if you all rolled your eyes, scoffed, and didn’t ever come back? I know people who would cut me down with a mere few scythe-like words were I to suggest cartwheeling in their presence. Maybe I was only setting myself up for ridicule by showing you one of the ways I search and reach for laughter to fight off the anxiety, the sharp edges, and the shadows that accompany living? Maybe I shouldn’t post it?
I’m so glad I did. When I finally built up the courage to read and reply to your comments, each one made my heart soar a little higher. You didn’t make fun; you laughed and supported. (Well, you didn’t support the bubblegum ice cream. You chastised me for that. However, I deserved it, and so I’m grateful to you in that regard as well.)
After yesterday’s post, several of you even went so far as to suggest (in comments or private messages) that I write a book. To me, that suggestion = *heel click*. So very, very many heel clicks. I only wish I knew where to start, and how to start, and what to start. But maybe. Maybe, maybe, with your support, I could.
For the moment, though, to thank you for your amazingness and wonderfulness and sparkliness and the way-you-make-me-giggle-ness, I’m dedicating these delicious no-bake vegan high-raw Anzac biscuit truffles to you. I came up with the idea of taking the standard Anzac biscuit and turning it into a summer-appropriate, vegan and raw-ish sweet heavenly treat one day while walking home from work, and found I couldn’t rest until I’d made it happen.
I took the core Anzac biscuit flavours of oats, coconut, and golden syrup, and then played around with my no-bake vegan chocolate chip cookie dough truffle recipe until I had something that shimmered like an Anzac biscuit but had more depth, more richness, and more caramelly-coconutty-oaty-sweetness.
I hope you like these treats as much as I like you.
No Bake Anzac Truffles
- 1/2 cup (120g) cashews
- 1/3 cup (30g) sesame seeds
- 1/3 cup (30g) desiccated coconut
- 2/3 cup (60g) rolled oats
- pinch sea salt
- 1/3 cup golden syrup (can use maple syrup or agave for a truer raw status, but the flavour will be less Anzac-like)
- 2 tsp vanilla
- Place the cashews, sesame seeds, coconut, oats, and sea salt in a food processor and pulse until finely chopped.
- Add in the golden syrup and vanilla and pulse until the mixture clumps together and can be rolled into balls (you can add a teensy bit of water if needed).
- Roll into balls and store in the fridge (or the freezer, but you’ll want to let them come to room temperature in that case).
- Take a bite, consider that these aren’t yo grandmama’s Anzac bikkies, but that they’re mighty tasty and addictive all the same.