Chocolate oat balls (GF)
Kristina and I met in Scotland, two girls from two different corners of the world and very different backgrounds.
I knew she is going to be my friend the first time I talked to her and very quickly we were inseparable. She was, and still is, the kind of person that I can be 100% myself with. I don't need to fake anything, don't need to hide that sometimes I am down or dumb and that I am full of flaws. She has never gave me the feeling I need to apologize for who I am and I truly believe this is her biggest strength in her life - she lets people be who they are. It's a very rare thing to find in people, and I was blessed to have her in my life.
One thing we could never agree on were movies, but we still watched them together all the time, eating bags and bags of crisps and laughing our heads off. Boy, she can make me laugh.
This recipe is hers, with a very slight adjustment to honey. I have made it so many times since I met Kristina and every time I make them I remember the great times we used to have, Stuey in the restaurant, Ginny, sanding cutting boards for hours, all the horrible people we met on the way. Little memories in small chocolate balls, memories that I share just with her.
I love you. Thank you for being my friend, for being you, the way you are, and accepting me the way I am.
And thank you for the chocolate balls. And for Johnny Cash of course.
50g cocoa powder
60g almonds or other nuts, crushed
150ml strong coffee
120g butter, melted
Prepare 150ml of strong coffee (I used 2 highly pregnant teaspoons) and add the honey to it. Mix till the honey dissolves into the coffee.
Add the coffee, vanilla and butter to the oats. Mix well, cover with cling film and keep in the fridge for 2 hours.
Roll the mixture into balls and roll in the coconut.
I keep them in the fridge because I like them that way, but if it's not warm you can keep them outside as well for a day or two (they will anyway be eaten by then).