It’s only Tuesday and this week is already flying by. We leave Friday for Nebraska then once I get back to Colorado, I leave to Phoenix for a book tour stop then to Kansas City then back to Colorado! Have you heard about this book tour?! I’m meeting up with Diane Sanflippo, Cassy Joy and Liz Wolfe to sign books, talk paleo, and celebrate Diane’s new book Practical Paleo 2nd Edition and Cassy’s new book Fed & Fit! So if you are in Phoenix, Kansas City or Denver, come visit me and these other ladies! But here is another list of all the other places they’ll be stopping by and the links to where you can visit them at! Go support these amazing ladies who are spreading health and knowledge into the world right now!
- 8/13 – San Antonio, TX Fed & Fit Book Release Party
- 9/6 – San Francisco, CA
- 9/8 – Portland, OR (Clackamas)
- 9/9 – Seattle, WA (Lake Forest Park)
- 9/10 – Tacoma, WA
- 9/11 – Sacramento, CA
- 9/13 – Phoenix, AZ (I’ll be there!)
- 9/15 – Kansas City, MO (I’ll be there!)
- 9/16 – Denver, CO (I’ll be there!)
- 9/17 – Boulder, CO
- 9/20 – Chicago, IL (Skokie)
- 9/22 – Paramus, NJ
- 9/24 – Austin, TX
Anywho, let’s talk about this past weekend…because it didn’t really go as planned. We thought we would spend every day at the lake, soaking up every last minute of sunshine before we both had to leave town and it was fall by the time we got back. Well, we started that weekend off on the right foot by heading to the lake and I got some surfing in in the FREEZING water. It’s insane how quickly lakes get cold here. Well after some surfing, my husband jumped on one of these stunt tricycles things (they are on the show Nitro Circus, I guess) and he spun out (which you are suppose to do) and ended up dislocating his rib (not what you are suppose to do). He’s had tons of injuries from wakeboarding so I think this was one that was lingering and just got irritated from the weird tricycle thing. So we ended up having to go to urgent care because he couldn’t really breathe and they just gave him a shot in the butt to help with the inflammation since it popped back into place on its own. That being said, weekend plans changed. We ended spending most of our time on the couch, finishing The Night Of, starting Narcos and eating lots of food. We did end up making a lot of spicy margaritas and a few friends came over, so it wasn’t a total bust.
Ok, we should talk about these truffles for a second. Because I absolutely love them. If you haven’t tried my Samoa Brownies yet, you totally need to. These are just like the brownies, but easier! And they store awesome in the freezer so it’s easier to not eat them all in one sitting. I always have to preface pretty much everything in my life, so here we go: no, just because these are “paleo” doesn’t mean you can eat all of them. It’s still sugar. And sugar is bad for you. You can deny it, but it’s the truth. I consume stuff like this when I’m craving it, but sometimes I even shared just one of these with my husband. I’m not saying these are good for you like many of my other non-sugar recipes are, but these are a great option if you are celebrating something special or just in the mood for a special treat. You’re a grown up, you are responsible for your own consumption. Go you!
- Yield: 12 truffles 1x
- 1 batch Juli Bauer’s Paleo Cookbook Vanilla Bean Caramel Sauce (on page 250)
- 1 1/2 cup unsweetened shredded coconut
- 1 1/2 cup dark chocolate chips
- 1 tablespoon coarse sea salt
- Make caramel sauce. Let cool for about 15 minutes.
- Preheat oven to 325 degrees. Place shredded coconut on a baking sheet then bake for 5-8 minutes, until browned.
- Place coconut (leaving behind about 1 tablespoon for garnishing) in a bowl and pour caramel sauce into bowl, leaving behind 2-3 tablespoons (for garnishing). Mix together coconut and caramel until completely combine. Place in freezer for 30 minutes.
- Line a cooled baking sheet with wax or parchment paper.
- Melt chocolate in a bowl in the microwave or double boiler. Using a cookie scoop, scoop out about 1-2 tablespoons of the coconut caramel mixture and shape into a ball in your hands. Place the ball into the melted chocolate and roll around until covered then use a fork to pull the truffle from the chocolate and tap off the excess chocolate. Slide the truffle onto the baking sheet and sprinkle with salt before the chocolate hardens. Repeat with the rest of the mixture, it should make 10-12 truffles.
- When all the truffle have been formed, scoop the extra caramel sauce into a spoon and drizzle a little caramel over each truffle and sprinkle with a little extra toasted coconut.
- Place back in the freezer for 10 minutes before serving. Store in freezer and thaw only for a minute or two before eating!
You Like Samoa? Let’s Eat More Of It!
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Oh, Hi! I’m Juli.
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