In the current issue of Fashion Quarterly Life we chat to Petite Kitchen’s Eleanor Ozich about business, blogging, and being an all-round superwoman.
No joke, Eleanor is a major girlboss. Case in point: right before we went to print, she and her husband, Valentin Ozich (who is the creative director of Kiwi menswear label, I Love Ugly), welcomed their third child, Archie, into the world. But far from going off the grid, she was more than happy to oblige our last-minute request for a recipe to share with our readers, and promptly sent through this recipe for lime and coconut truffles from her latest book, Sweet Delights.
“A truffle is often my go-to for when I feel like something little and delicious,” says Eleanor. “I find it possibly the most endearing name for a sweet treat, particularly one that is as bright and tempting as these.”
Read on for the full recipe from Sweet Delights, then pick up a copy of FQ Life to read all about Eleanor!
Lime and Coconut Truffles
2 cups desiccated coconut
1 cup LSA*
1/3 cup coconut oil, melted
1/3 cup honey
grated zest and juice of 2 small limes
1 teaspoon vanilla extract
a pinch of sea salt
½ cup desiccated coconut
zest of one lime
* LSA is ground linseeds, sunflower seeds and almonds. It is commonly available in health food stores. You could also use ground almonds.
Place all truffle ingredients into a food processor. Blend for 1–2 minutes, until the mixture starts to come together like a dough.
Using your hands, form the mixture into small balls. Combine the desiccated coconut and lime for coating in a shallow bowl.
Roll the balls in the coconut until well coated. Transfer to a plate, then place in the fridge for at least 30 minutes to set.
The truffles can be kept at room temperature in an airtight container, but I find they are best kept in the fridge. They will keep for up to a week.
Makes about 20.