Well, I did it. I made it through 2014, just like the rest of you. Big deal, right? Sometimes life is tough. We all have to trudge through the shit, but we don’t always come out clean on the other side.
2014 was a devilish year full of chaos (read: threats), discovery, challenges and love. The threats seem like a distant memory now, as I suspected they would, but there is nothing better at turning one’s life upside-down than being in a far away land and feeling unstable. I won’t go too in depth on that subject. Instead, click here. It may give you a vague sense of what I experienced in my final year of working at a Hagwon in Korea. I will say that I left Korea in the fall of 2014 with my sense of trust deeply shaken and my nerves shot, but thanks to Love, I felt hopeful. My support system was, and has been, so solid that even in the thick of the crises, lies and sleepless nights, I never fell. I stood tall, held my ground and was able to see the light ahead.
So, thank you Love. You saved the year and so much more. I dedicate this post, this year’s motto (see below) and my love, to you.
The most common variety of passion fruit is small and purple. Creatively named “Common Purple”, this thick-skinned, tropical fruit contains pleasantly crispy seeds and yields small amounts of juice. But, that yield is dazzling. Passion fruit is mouthwateringly fresh and the flavour is absolutely seductive. Tart, sweet and delicately strong: a little juice goes a long way in any recipe. I am appalled to acknowledge that I have not tried the entire range of passion fruit varieties. This will now go on my bucket list.
This year’s motto: Stepping Out Clean in Twenty-Fifteen
Passion fruit is a good place to start. And chocolate helps a lot. These truffles are deliriously decadent and will help you find strength to defeat all your foes.
Vegan Passion Fruit Truffles
- 1 cup cocoa powder
- 2 juiced passion fruits, separated from seeds
- ½ cup of coconut cream
- 4 tablespoons coconut oil
- 1 tablespoon sugar
- pinch of salt
-Heat the coconut cream, passion fruit juice, sugar and salt in a saucepan and bring to a soft boil. Stir continuously.
-Turn heat off and add coconut oil. Stir until fully incorporated.
-Add cocoa powder in small batches and mix until thick and smooth.
–Optional: If you like the texture of the passion fruit seeds, add some or all into the mixture.
-Form teaspoon sized balls by rolling them in the palm of your hand and dust with more cocoa powder.
-Store in the refrigerator. They should keep well in the refrigerator for 2-3 weeks. If removed, they will only last a day.
Makes 20-24 truffles.