Guys. I’ve been keeping a secret from you.
At the end of September.
To Burlington, Vermont.
I know, I know…but BOULDER!!!?? It’s seriously bittersweet for me. I have such a love affair with Boulder. The vibe is totally me. The running trails are world class. The weather can’t be beat. Healthy foods abound – every grocer carries my favorite brand of almond milk and dates. DOGS DOGS DOGS. You’d be hard pressed to find more yoga studios in a city of this size anywhere else. Yes, I’ve embraced the Boulder Bubble (aka The Republic of Boulder). Make fun of our quinoa loving hearts, but seriously, Boulder is my city soul mate. And I’ll say it again – WORLD CLASS TRAILS ACROSS MY STREET. Sigh… I’ll miss it.
So why on Earth would I leave this dream-like bubble land? Well, many reasons…wanting to be closer to family, being able to afford a house (have you looked at the housing market in Boulder lately? $$$$$), WATER, Jesse already owns a cabin in VT, green things (trees & grass, not ganja…come on guys) and the fact that while Colorado is amazing, it’s just not home.
It’s like I’ve been on vacation for the last 5 years, which, as I’m writing, sounds very pretentious. Who wouldn’t want to be on vacation forever? To be honest, its exhausting. Colorado is a contradiction of presenting a “laid back vibe” while maintain the reputation for being one of the busiest-outdoorsy-always-doing-something-epic states. And while I love the culture here, its become too big for its britches. Try to take a weekend drive on I70 and you’ll know what I mean. I crave adventures just as much as anyone (and had my fair share of them) but I do not want to spend 4 hours driving in traffic just to get to a trailhead or ski resort. Bleh.
So we’re packing up our things, and moving to what Jesse has been
brainwashing me with describing for the last year as “the mini Colorado” or “the Colorado of the east coast”. I’m happy, sad, excited and nervous all at the same time. That’s possible, right?
It’s bittersweet. Like the dark chocolate used to make these Almond Joys.
Almond Joys with Dark Chocolate
2 cups shredded unsweetened coconut
1 tablespoon coconut oil
3 tablespoons coconut cream
3 tablespoons brown rice syrup
1/4 cup powdered sugar
1 teaspoon vanilla extract
12-16 whole raw almonds
3.2 ounces dark chocolate, bittersweet 65-75% chopped
1 tablespoon coconut oil
In a medium sized mixing bowl, combine coconut shreds, oil, cream, brown rice syrup, powdered sugar and vanilla. Aka, if you’re paying attention, all the filling ingredients minus the almonds. Stir with spatular until thoroughly combined and your consistency is sticky enough to hold together. Line a baking sheet with parchment paper. Using a 1.5 tablespoon cookie scoop scoop coconut mixture onto sheet. You may choose to roll the balls so they are smooth and then slightly flatten, but because I’m a lazy lady, I just left mine in the cookie scoop shape. Press 1 almond into the top of each. Place sheet in freezer for 1 hour.
Heat coconut oil and half chocolate together in a double boiler. Remove from heat and whisk in remaining chocolate until smooth and glossy. Pour into small bowl. Using a fork, dunk each chocolate ball into the chocolate. Tap the fork on the side of the bowl to remove excess chocolate. Repeat or you may opt to drizzle the chocolate over the coconut using a spoon. Once all the coconut balls are covered in chocolate, place sheet in the fridge. Allow almond joys to cool completely before eating. I like my almond joys cold, so I recommend keeping them in an air tight container in the fridge. Yields 12-16 almond joys. Enjoy!
Any Vermont readers?? Can we be BFFs??
Any one else move recently? Where’s your favorite place you’ve lived?
Linking up with Spoons!0