I am having an absolutely awesome time in San Francisco getting my fill of delicious food including fresh seafood (which is my ultimate favourite as we just don’t get it that fresh in the prairies)!
If you want to see what I’ve been doing as well as WHERE and WHAT I’ve been eating, check out my instagram and follow the #NITKdoesSANFRAN!
Because I am away this week, I have a wonderful, talented, and must-follow blogger taking over NITK today to bring you an absolutely delicious and healthy recipe!
Welcome Rose from The Clean Dish!
I’m thrilled to be filling in for Christal today who is enjoying a much deserved little vacay, far away from her laptop, I hope!
I’m Rose, the author of The Clean Dish – a “real food” blog where I post recipes of all my favorite grain free and gluten free dishes; most of them are vegan and everything is made from scratch!
If you follow me on The Clean Dish, you know that I love to complain about the heat and humidity in the South — that’s because I simply cannot get over how miserably hot and muggy it gets at times! I’m a German gal; I grew up in the mountains outside of Frankfurt, Germany with mild summers, cold winters and no humidity to speak of. Even though I have lived in the US for almost five years, I’m still not used to it; I’m not sure that will ever change. I joke about hibernating through the summer. It’s pretty much true; I hardly ever venture outside until it cools down in late September.
With over 100F, nobody feels like cooking so I searched around my recipe box and came across my favorite Limoncello Coconut Pops – ever so popular in the warmer months! Based on this recipe, I created these lovely, refreshing Key Lime Pistachio Truffles, much to my neighbor’s delight who enjoyed the majority of my first batch.
This is as simple as it gets: Combine all ingredients and form truffles. Done. If you like to experiment, you can switch out the flavors; use other citrus fruit or add a tad bit of booze to it – the sky is the limit!
- 2 tablespoon coconut butter, softened
- ½ cup shredded coconut, unsweetened
- 1 cup blanched almond flour
- 2 tablespoon maple syrup
- 1 tablespoon key lime juice
- ½ teaspoon key lime zest
- pinch of sea salt
- ½ cup pistachios
- Combine coconut butter, shredded coconut, almond flour, maple syrup, key lime juice and zest and sea salt in a medium bowl and mix with your hands. Form truffles (about 10-12) and set aside.
- In a food processor, pulse pistachios until you have fine, crumbly texture and pour in a small bowl. Roll truffles in pistachio crumbs and refrigerate. If pistachios won’t stick to your truffles, dip truffles in lime juice for better results.