The Hungry Cub kitchen is on the move.
You’ll still find everything in exactly the same place, but as of next week I’ll be whipping up creations from a new spot. My husband and I have bought our own first home!… In a different city.
Over the past couple weeks I’ve felt a confusing mixture of elation and reluctance. I’m so excited about our new city, new home, new people to meet, and wonderful community for our little girl to grow up in. But I’m sad and disappointed that such a move means leaving behind family, friends, familiar surroundings, and a city we’ve grown to love. One minute I’m planning new ventures in a flurry of excitement, the next tears are welling up and spilling over. Yet as moving day draws closer, anticipation and joy are building, I know this is going to be a great move for our small family.
We’re heading off on an adventure.
As a kid, when I’d go on a long school tramp or family hike, my mum would often make us scroggin for the journey. Scroggin, for those of you who aren’t Kiwi at heart, is often known of as “Trail Mix” in other parts of the world; a scrumptious blend of nuts, dried fruit, and (my favourite) dark chocolate. Compiled to provide energy for the journey.
So as we take off on this journey, I’ll make a batch of Scroggin Truffles to snack along the way. Granted we’re hopping in trucks and cars to traverse the ‘path’, but the sentiment is a familiar comforting one; let the adventure begin!
Scroggin Truffles – makes approx 35 truffles
1 cup dates, soaked in warm water for 3+ hours – or leave overnight in the fridge *drained but reserve soaking water (see below)
2 cups nuts (I use a mixture of almonds, cashews, hazelnuts & walnuts)
1/2 cup desiccated coconut
1/2 cup seeds (I use a mixture of sunflower and pumpkin seeds)
3 tbsp almond butter (can substitute with peanut butter if you don’t require Paleo)
1 tsp vanilla extract
1/4 cup raisins (optional)
1/4 cup dried apricots, chopped (optional)
50g/1.8oz dark chocolate, chopped (70% cocoa solids or higher – I love Whittakers 72% Dark Ghana)
1/2 cup desiccated coconut or sesame seeds, to coat – optional
Drain the dates from the soaking water – however keep the water in a separate bowl to the side.
Place the 2 cups of nuts in a food processor and pulse until the nuts have broken up into small chunks (not so long that they become a powder). Add coconut, seeds, dates, almond (or peanut) butter, vanilla extract and salt plus 2 tbsp of the soaking water from the dates. Blend until well combined to a sticky mixture. If the mixture is too dry, add another tbsp of date water and try again.
Transfer the mixture to a bowl. Mix through the raisins, apricots and chocolate by hand. Refrigerate for 1+ hours to set further.
With a teaspoon to draw out mixture, and using your hands, roll the mixture into walnut sized balls then coat with the coconut or sesame seeds if desired.
These delicious truffles store easily in the fridge or freezer.