Chocolate Peppermint Truffles + What To Do About Your OPP Diet In Social Situations

A few weeks ago I was invited to a Sunday brunch with some creative women. The host, who I had never met before, was going to cook a big meal for us at her house. I’m always up for blind friend dates (and brunch), so I was really looking forward to it. 

But after I agreed to go, I had a decision to make.

Do I…
A. Just go and assume there will be something for me to eat? 
B. Tell the host about my diet ahead of time, so she can make something “special” for me? 
C. Not say anything about my diet, and ask if I can bring something to share? 

I chose C (I always choose C). Let’s talk about why. 

Let’s say I had gone with Option A.
I show up hungry, excited to dive into all the gorgeous food on the table. There will for sure be something for me to eat! But when I sit down at the table, I discover the host has made (and this really was the menu): scrambled eggs with cheese, Brussels sprouts with bacon, mushrooms cooked in duck fat, grilled onions cooked in beef fat, and buttery croissants. So I sit at the table with an empty plate. The host feels bad. I’m really hungry. And I proceed to get really tipsy off the wine because my stomach is empty. 

Now Option B. 
I email the host and tell her I eat a plant-based diet. She replies back and asks what that is. I tell her. She replies back and asks if I eat eggs. I reply back and say that I’m not able to to because they hurt my stomach. She emails back and asks if salmon is ok. I email back and apologize profusely about being difficult…and say I don’t eat fish. She emails back and says she’ll figure something out. Now I feel weird that I said something and she’s probably confused on what to make. We also wasted a lot of time going back and forth on email…especially when I could have just gone with Option C. 

Option C (what I chose): 
I text her and say how excited I am to come and ask if I can bring something to share. She says yes! I make a batch of my favorite granola and almond milk. I also bring some little truffles for dessert. I don’t announce that either are plant-based. We sit down to eat. The host sees that I’m only eating the granola and asks if that’s all I want. I say yes. And then another friend chimes in and says I eat a plant-based diet. The host feels bad and says that I should have told her so she could have made me something special. I tell her that next time we have brunch I’ll be happy to give her some of my favorite recipes to try. She thinks that’s an awesome idea and is up to cooking new things. We all eat happily together, and I don’t get wine-drunk. 

Option C always works for me. And by bringing something to share, not only will I know I’ll have something to eat, but it’s an awesome opportunity to show that eating plant-based isn’t so bad. “Show” being the key word. I don’t need to talk about why I eat the way I do, I just need to share the delicious food that makes me feel good. 

Now about those truffles I made. They’re Chocolate Peppermint to be exact. I didn’t actually get a photo of them at the brunch. I mean, I did. But it came out blurry. I was too busy talking and really distracted by this cat. You still want to see it? Fine. I’ll put it at the end of the post, and you can see that I tried. 

Anyway, these truffles. They’re super easy to make and really perfect for this time of year. I used peppermint, but you could use any flavored oil you think pairs well with chocolate or just go full chocolate and use no oil at all. 

P.S. The host text me after the party and told me how much she loved them. Option C for the win! Also, if you’re curious about some of my brunchmates, you can check them out here, here, here, and here. 

{ Chocolate Peppermint Truffles } 
   Makes about 25-30

1 1/4 cup raw unsalted cashews
2 tablespoons cocoa powder
2 tablespoons honey 
2 tablespoons almond milk
1 teaspoon peppermint flavor/oil
1 cup dark chocolate/dairy-free chips 

In a food processor with the S blade attached, process the cashews to a smooth paste. This might take up to 5 minutes. Don’t get discouraged—keep going. Eventually it will become smooth. About every minute, make sure to scrape down the sides of the food processor to incorporate any rogue cashew bits.

When the mixture is smooth and the motor is running, add the cocoa powder, honey, almond milk, peppermint flavor/oil. Process until combined. With a teaspoon, scoop out dough and roll into little balls. Place on a parchment-lined plate or tray and freeze for twenty minutes. 

Melt your chocolate. I like doing it the old-fashioned way: bring a few inches of water to a boil in a small saucepan or pot. Place a nonreactive bowl on top of the pan and check that it fits well – you also don’t want the bowl to touch the water. Make sure the bowl and any utensils you are using are dry. Just a little water can stop the chocolate from melting properly. Add the chocolate to the bowl and stir occasionally until it is melted. Turn off the heat and carefully lift the bowl off the pan. It will be really hot, so make sure to protect your hands! 

Drop a few of the balls in the chocolate at a time and cover them with chocolate. Remove each ball with a fork and let the excess chocolate drip through the tines. Repeat until all the balls are covered. Place back on your plate or tray. Sprinkle with a little sea salt if you wish. Place back in the freezer until you’re ready to serve.