A/N: I apologize if my description of meteor showers suck, I have never seen one. Y/F/S: Your favorite soda
(Also my requests are open)
A knock at the door as I ran my hand through my hair in the mirror. I swallowed making my way to the door nervously biting my lip. It’s just the second date, calm down. I opened the door smiling at the boy in front of me.
“Hey.” Harrison greeted. He wore a grey sweater with his usual black jeans and breath taking smile.
“Um hey.” I smiled. “I’m almost ready can you give me like three seconds?”
“Sure.” He said. “ I’m about five minutes early so no rush.”
“You can come in—um if you want.” I blushed. He nodded walking in as I held the door open.
“Let me just get my purse—sorry it’s kinda messy.”
“It’s alright. You should see my room.” Harrison laughed as I walked quickly to the kitchen grabbing my purse.
“Right.” I tucked some of my hair behind my ear. “I’m already.” Harrison nodded leaning me out the door. I closed the door making sure it was locked. He lead me to his car opening the front door helping me in the front seat. “So—where are we going?” I laughed.
“It’s a surprise.” Harrison grinned as he slid into the driver’s seat.
Sweet treats don’t necessarily have to be full of processed sugar. The natural sugars found in dates and raisins satisfy those cravings just as well as any chocolate bar or slice of fat-laden cake—but that’s not to say you can’t or shouldn’t have the occasional piece. I’m increasingly conscious of how much cake I consume (welcome to your thirties!) and so I’ve taken inspiration from one of my all-time favorite recipes and given it a somewhat healthy twist by forming it into every seasoned vegan’s standby sweet, the incomparable (but perhaps not so appetizingly named) “raw ball.” And as an added bonus, these bite-sized treats don’t even require any cooking—just process, roll, chill, and eat… now that’s better than messing around with batter any day.
1 small carrot, grated 1 cup medjool dates, pitted and roughly chopped 2 1/4 cups pecans 1/3 cup raisins Grated zest of 1 clementine or orange ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger Pinch of freshly grated nutmeg ½ cup shredded coconut
Squeeze out any excess liquid from the grated carrot.
Place all the ingredients, apart from the coconut, into a food processor and process until the mixture comes together in a large clump, scraping down the sides of the bowl a couple of times, if necessary.
Line a plate or baking sheet with parchment paper.
Take a teaspoon of the mixture, roll into a ball, and place on the parchment paper. Repeat to make 12–14 golfball-sized spheres in total.
Put the shredded coconut into a bowl and roll each ball in the coconut to coat. Place the balls on the lined plate and refrigerate overnight.