We got up early today. And by early, I mean 10:30. But that’s irrelevant, because we made it to the bank and the grocery store and the laundromat before 11:30am. Then we made these little bites of heaven. In my book, that is a win.
Speaking of the laundromat, the one here is pretty cool. It’s painted bright orange and gold, and the old dryers inside are a cheerful coral color. There’s only one employee – and you’re lucky if you can find her when you need to buy the 75 cent laundry detergent packet because you forgot the jug at home. The whole vibe seems like a polaroid snapshot from 1968, frozen in time just the way it looked back then.
We loaded a couple of machines, I snapped a few photos, and we headed out to tackle our errands. I’m sitting here now thinking how glad I am that I listened and brought my camera when I felt my instinct nudging me to do so.
After being away from here for a while and coming back, things look and feel so much different. Some things are good and some things… eh. For example, I noticed a water tower that I never knew existed. Driving feels weird. Indianapolis is developing a decent foodie game all of a sudden. The laundromat looks cool and reminds me of a cleaner version of our old one in Brooklyn.
Many businesses in town have gone out of business, some have been replaced by something new and some haven’t. Our city’s downtown circle is comprised mostly of vacant buildings, neglected storefronts, and run-down apartments. These same spaces – with their brick facades and small town feel – would thrive in Brooklyn or Manhattan. Perhaps as coffee shops, speakeasies, delis, jewelry stores, or spice shops. But here, they sit empty. And I wonder why that is.
Call me a hipster, but I like the idea of unique shops and businesses occupying the buildings. Why shouldn’t they? I know the circle used to be a bustling area where people would go to do their shopping. Many of the stores were owned by and employed people from around here. Then Target and a couple of supermarkets came to town. Years later, Wal-Mart replaced Target – and eventually built a bigger store to move into. Now, understandably, it’s the one stop shop for everyone in town.
I can appreciate the convenience and the low prices; I just wish there could be a happy medium where both types of store existed. The big box stores come in handy when you’re in a pinch. Exhibit A – the supermarket had mini muffin cups. Had they not, this recipe would have involved regular sized chocolate truffle cups. And that would have been just terrible, right? In all honesty, one or two of these decadent treats is enough to do the trick, and that’s why we kept them “mini.”
A crunchy outer shell of chocolate gives way to the creamy, rich filling. Adorable little truffles of chocolate goodness, made healthier with just 7 ingredients. And the raspberry is the cherry on top, adding something tart to contrast the intense chocolate.
There’s a learning curve involved with creating the shell, but once you get the hang of it, it’s smooth sailing. Be sure to carefully remove the muffin paper. Pro tip: cold fingers make the job easier and less melty.
Make these for your sweetheart. Make these for your grandma. Make these for dessert after a special dinner. Make them all for yourself. Whatever you do, just make them.
Mini Chocolate Truffle Cups
Bite-sized chocolate truffles in a chocolate cup. Easy to make, healthy, vegan, and gluten-free!
- Prep Time: 45 mins
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes
- Yield: 12
- Category: Dessert
- 1/2 cup semi-sweet chocolate chips
- 1 1/2 ripe avocadoes
- 1/3 cup cacao
- 3 Tablespoons coconut oil
- 1/3 + 2 Tablespoons coconut sugar
- Extra virgin olive oil spray
- Pinch of sea salt
- Raspberries, strawberries, cherries, etc. for topping
- Melt chocolate in a double boiler or rig up your own with a glass bowl and sauce pan.
- Set mini muffin cups on a cookie sheet and spray the inside of each with the olive oil spray.
- Fill each cup with about 1 1/2 teaspoons of chocolate and do your best to cover all of the inside of the cup. (Rotating the cup and allowing the chocolate to do its thing is the easiest technique)
- Freeze the shells on a baking sheet for 45 minutes.
- While the shells are freezing, make the filling. Add all ingredients into a food processor and switch between high and low speeds for about a minute until silky smooth.
- Fill a piping bag (we used a piping tip with a quart-sized zip lock bag) with the chocolate filling.
- Remove shells from the freezer and remove the paper cup. Fill each cup and top with a raspberry or any other fruit if desired. Freeze for 1 hour and enjoy!
The freezer is your best friend for this recipe. In between removing the paper cups from each chocolate shell, return the rest of the shells to the freezer.