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.
I’m submitting this recipe to Ricki’s Wellness Weekend Event and Lisa’s Allergy-Friendly Lunchbox Love!
So great! I feel like most truffle recipes are chocolate over load but this hits all my buttons
Thank you Casey! As an honourary Australian, you better like these
ANZAC cookie dough is the most delicious cookie dough I have ever eaten. Each time I make the cookies I try to freeze some of the dough for later baking but I almost always finish the frozen dough. Cashews and sesames are nice additions but I wonder whether it can still be called ANZAC?
Well, I’m calling ‘em Anzac until someone slaps me with a lawsuit
Oooh, I love the idea of freezing cookie dough! I know you probably mean to bake with later, but I’m imagining having cookie dough on hand to eat for breakfast…
Freezing cookie dough: genius! Now I won’t wind up eating the whole batch
Until you discover that it tastes *really* good frozen…
Anzac biscuits were one of the first recipes I made on my blog, and I thought they were delicious! I am soooooo going to try these truffles! (At first I was sure you’d put crushed Anzacs in them, so glad you didn’t!).
Ricki, that’s so exciting! I don’t often hear of non-Aussies/NZers making Anzac biscuits, but I guess the blog world often does lead us to other countries’ recipes more quickly. If that makes sense?
Teehee, I’m glad you applaud rather than shake your fist at my rather liberal use of the phrase “Anzac truffles”
I’ve had a little obsession with all things antipodean from way back. . . if you’re interested, here’s the post about them.
Your exuberance is exactly why I read your blog. You make me chuckle with your silly quips and crazy antics. AND you talk about chocolate and make awesome raw desserts!
*HUGGLES*
Anzac biscuits were the second item I made for my blog!! (I started blogging on ANZAC day but didn’t work out how to but the story up until the 3 May) hehe, thank God I have improved
I can’t wait to try these little lovelies, I am always looking for something a little different for the kids lunch boxes.
After your recommendation of the previous story I went back and had a read of it too, I laughed so hard! Well done!!! Very funny stuff
Oh, how lovely! I’ve still never made normal Anzac biscuits here
I really hope your kids like these! I think I would have loved these in my lunchbox as a kid; a nice finish to my vegemite sandwiches 
And aw, thank you! I’m so glad it gave you a giggle!
holy deliciosness!! that is all
Vegan no bake Anzac cookies. Pretty genius stuff. If I could do a cartwheel, I might, in celebration of these (though I am still trying really really hard to master my headstands in yoga)
I think a headstand might well be more awesome than a cartwheel! At the very least, a successful headstand definitely calls for some no-bak Anzac cookies
Woah, I definitely need to try these!! Bookmarked to try as soon as humanly possible!
Thank you Angela! I really really hope you like them if you try them!
OKAY.
#1 never doubt yourself and the validity of what you have to say.
#2 never doubt that elizabeth needs these in her belly.
#1 Thank you so much, my darling.
#2 You should absolutely choose a recipe from my blog for me to make for you. Please?
#3 (Because I’m crazy like that, adding my own number) Remember you are amazing. Smoothie date soon xo
Ooh. You are the queen (unless you’d rather be a princess?) of no bake full-of-deliciousness balls! And never doubt that cartwheels and fun and general playing will always, always be received with open arms by me
Also don’t doubt that if you write a book, I will buy it! What an exciting notion.
Teehee, thank you Kari! Want to be my lady-in-waiting?
Wait, no, we need something more equal. My fellow princess/queen 
And thank you! Now I can feel sure at least two people would buy a book by me. My mum and you. 
Oh, those look lovely!
And I’d definitely buy a book written by you.
Catherine
Catherine, thank you! That means so much. If only I could think of what to write
Hehe, I saw the evil bubblegum ice cream for the first time on Wednesday night (while scanning for mango ice cream that doesn’t cost an arm and a leg …), made me think of cartwheels and for a second I couldn’t think why – then I nearly laughed out loud in the middle of the supermarket (still trying to work out whether that’s a good thing or not).
Am going to have to add these to my ever growing list of recipes to try, they sound delicious!
This comment has made my day!! Bahahaha! Oh, it’s definitely a good thing. When wouldn’t cartwheels be a good thing?! Thank you!
If you write from your heart, telling your stories with passion and verve you are always going to have happy readers. And if you want to write a book, then just start. Don’t worry about if you have started at the beginning, you could start at the end and construct it in reverse, or do bits and pieces and get them together eventually, you just need to write. A friend of mine is an author and that is her advice. As she says, everyone thinks about being a writer, but to be one you just have to start.
P.S. I would totally buy your book!
Lisa, thank you. That is such amazing, incredible, helpful advice. I need to take a deep breath and just. start. writing, and see what happens from there. That said, I truly can’t start anytime this weekend or coming week, but hopefully next weekend I’ll come back here, read your comment, and get myself going
P.S. Thank you!
Mmm… these look yummy!
You are indeed a genius. I am in awe of your awesomeness. And…. I cannot imagine my world with you not in it.
You totes write from the core of you and that cuts through. You bring smiles to the blogging community, if peeps dont get your humor, then they simply do not belong in your world.
Great recipe. I cant wait to try. Mmmmmm!
Anna! I can’t even think what to say, because thank you doesn’t express enough how wonderful you are and have made me feel. Although you *have* made me brim up and now I have to re-apply my eyeliner, which isn’t entirely helpful before a concert
Hugs darling!
Darling I thought you’d know by now that the risky posts only make us love you even more!!!
I’m sure the self timed photos were very difficult – I applaud you for that.
Now as a thank you gesture you are trying to kill me with gluten!! Just kidding – I’d use quinoa flakes instead of oats.
Yes one day you will write a book and it will be extremely fulfilling for you and deeply touch your readers.
Dearest Margaret, thank you. You’ve reminded me that I should have more faith, but I promise it’s not a lack of trust in you wonderful people but old insecurities within myself!
Teehee, yes, there were quite a few photos with just a leg in the corner or nothing in shot at all
Quinoa flakes would be fantastic! I used to use those for breakfast all the timee. I’ll do my best to create something with quinoa soon, just for you 
Lastly… hugs-hugs-hugs! You’re simply wonderful
I was just thinking about you because I was in the kitchen attempting to make a mixed berry ice-cream in my Vitamix! I used yoghurt, Medjool dates and frozen mixed berries. I used my usual non-measure approach to cooking and I’ve had a failure!! I used too much yoghurt and not enough berries – therefore it became a smoothie – it just didn’t freeze!
It did make a delicious smoothie but I’ve used plan B: I poured it into a container and popped it in the freezer.
I should have frozen a whole lot of strawberries when they were really cheap a few weeks ago! I’ll definitely be freezing nectarines and peaches this year!
Ah yes, as someone who never measured her smoothies, I often found that one day my creations would be have a perfect thick texture and flavour, and another day my reaction would be more like “oh fiddlesticks… do I really have to drink the whole glass?”
At least the combination of yoghurt + dates + berries could never not be delicious, whatever the texture! Have you tried blending the frozen smoothies mixture? I know some people freeze such creations in ice cubes on purpose, with the intention of blending it to ice cream later. If that makes sense!
I want to freeze plums. Delicious, delicious plums
Surely grapes would work well too? Maybe?
those no bake balls are a great idea! now maybe you could write a book while doing cartwheels and set up your photo timer to record that – that would be impressive
Ok that is really silly – but I am sure you would write a highly entertaining book! (Actually I am already impressed that you got a photo of yourself doing cartwheels with your photo timer)
Thanks Johanna! Somehow I don’t think I’m quite talented enough to write a book while cartwheeling, but I could give it a go, just for you
I wonder if any publisher would want me to write a cookbook of no-bake balls peppered with odd anecdotes?!
I am sure you would excel at writing just such a cookbook and I would be queuing up for a copy
*hugs and hugs and hugs*
You’re amazing! Love love LOVE this idea, am so gunna give it a whirl (literally) mmm golden syrup, so many childhood memories of licking the lid of the tin, delish
Aw shucks, thank you Lou!
I was always more of a maple than golden syrup kid myself, but did occasionally partake in such syrup tin licking 
Many many heel kicks right back at you. You’re one of the most intelligent, hilarious, sparkly (yes, you sparkle) ladies I know. & you write with such wit & warmth, & your stories so often (ie when they’re not serious) make me lol. & I never use the term “lol”, but they do. I would buy your book. I know you’ll write one day, maybe being paid to travel, write & eat chocolate? Thanks for these truffles. I recently made my own truffles, inspired by your frequent truffle/ball brilliance.
Heidi xo
Heidi-Heidi-Heidi! *hugs your comment to my chest to ward off future anxieties* Thank you my darling, for your incredible support and wonderful friendship. These words mean the world to me. I may have to make you that cashew fig butter regardless of what the future holds
Classic ANZAC ingredients w cashews and sesame seeds in it.., mm mmmmm….
I knew I’d like your blog when I saw your about bit with the genius use of nincompoop, brilliant word, then I read the cartwheel post and liked it even more… and this truffle recipe is the icing on the cake! I agree with you, hurrah for interactions – and I’ll definitely be back
Thank you Eleanor! I’m so delighted that you’ve enjoyed pottering around on here
Hurrah! And yes, the word nincompoop is simply not used enough in daily conversation 
Proof again Spay lady that we are related. I am a demon for Anzac biscuits and I would make a beeline-cartwheeling possibly, to a plate of these!
Next time we meet…. cartwheels? Gotta keep that list going!
Not know of the elusive Anzac, I informed myself about it with your linky link and the google. And now I can say with mild certainty that this post is a positive
ANZAC ATTACK!
One day I may like cashews, but never will I like bubblegum ice cream. However, I like you. Anzac attack!!
My dear friend, I have no idea if an Anzac Attack is something I should understand implicitly as an Aussie, or if it’s simply a brilliant alliterative concoction from your fabulous mindhead. Either way, I can assure you that I have never nor will ever like bubblegum ice cream either. Perhaps my having bought the ice cream despite that fact was an Anzac Attack? No, I don’t think that makes any sense at all.
These look great
first time I hear of Anzac!!!!
xo
Thank you! Hopefully it’s not the last, ’cause they is the yummy!
Hooray, one-way ticket to New York! I see no problem with that…
You could certainly stay with me for a while! You might get bored of No Where, Connecticut pretty quickly though.
And hooray for no bake, easy as can be treats! The less work I have to do, the more I like them, considering my hectic schedule.
I’m fairly certain that if I was waking up every morning to a town with you in it, I’d never get bored.
Oh yes, me too! The appeal of no-bake treats rose exponentially when I started full-time work!
Nice one – might try this in the holidays with the girls!
Cartwheels, on the other hand (I’m not touching the bubble gum flavoured icecream) will remain just a distant memory for me!
You could always add in chocolate chips with the girls
I wish I hadn’t touched the ice cream.
Oh my gosh, EASIEST truffle recipes ever!! And huge plus that it’s vegan too. You’re really creative, Hannah. And your yesterday’s post had me in stitches. You’re so funny haha. Thanks for a good laugh =)
Thank you, Winston! I’m so delighted that it gave you a giggle
I have to ask what golden syrup is? These look tastttttty, as all of your treats tend to!
Hmm, I’m not sure how to answer this! It’s a syrup in the manner of maple syrup or agave or treacle, but with a very distinct taste. You’ll have to come to Australia and try some!
I am definitely going to have to try these. I made your maple syrup berry muffins and they were awesome. I stashed ‘em in the freezer and took two to work each day and they were lovely. And since I detest my current job, they cheered me up each day too! BTW, I don’t think you should fret with anything you post, your followers adore you and your posts. And, you know what? Over the last couple of years, I joined and quickly left some online food type forums that were attached to tv shows, because the nasty comments were a sickening disgrace to me. But I have found without exception so far that food bloggers seem to be a wonderful, loving, caring, supportive group of people. I think too, there are so many blogs and so little time, we all only follow the blogs of those whom we find some common point of interest or enjoyment in their style. And you style is lovely, warm, funny, entertaining, clever and informative. What is not to love? So, go forth and share with us all whatever you will! And hurry up with that book
Right now, I feel like the phrase “walkin’ on sunshine” was made for me. I can’t believe all the magical words and incredible support I’ve found in this post today (and, as you say, in the food blogger community in general). Thank you so much, my wonderful nearby friend! Your support, and particularly your support of me remaining true to myself in all that I write, means so much.
I am sorry to hear about the job situation, though. Bah, humbug to whatever it is that is making work unhappy for you! I’m so honoured that my muffin recipe helped, though
I’m still not convinced with these vegan no bake recipes of yours.. I feel like a tub of nutella right now
I totally just bought some of those limited edition flavours of Smiths chips, so this whole no-bake vegan gig doesn’t have to be all or nothing
I’m definitely going to try these. And I’m glad you didn’t fret for long! Your shhhushing, cartwheel-y post cheered me up mightily. MIGHTILY I say.
Thank you Ash! I’m so, so happy to hear that. And how could I fret for long, when I have all you lovely people to send virtual hugs to?
No bake and it looks this good? I like things in life that take little effort with great outcomes!
Oh wow, thank you! I was pretty worried that these looked unappealing, and were trying to hind their deliciousness! So glad you think they look tasty too
I’m always rolling my eyes and scoffing but I still come back.
Obviously I love your zaniness or something. (It’s definitely not the no bake recipes – hahaha)
Please do. Please love my zaniness. I don’t want a world without your steak-lovin’ taunting and inflated-head-zapping powers in it.
I have golden syrup I’ve still yet to open! I can make these! Wheeee!
And do you know what else? You’re engaged! WHEEEEEEEE!! Oh, and a gospel friend of mine wanted me to tell you that your bunny ring is awesome
I concur!
Psst – I just gave you my golden syrup virginity by making these. That shit is sticky!
(There are so many possible jokes and “That’s what she said”s there I’m not even going to go into it.)
All the better for licking off you, my dear?!
(Hi Mum and Grandma!)
Darnit. Maybe I shouldn’t have gone into it either.
But yay!! Where did you find Golden Syrup, in the end?
I’ve actually had it ever since this time last year: http://almostveganchef.com/2010/11/17/105degrees-l1w4d3-final-menu-revealed/ Finally opened it!
Preeeeetttttttty tin.
Anzac bikkies are my faaaaave so these are totally fab for me
I still have some in my freezer if you’d like to come over
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