wu wei

(n.) Conscious non-action, or a deliberate decision to do nothing whatsoever. Wu wei is a Taoist mental state in which our actions are effortlessly in alignment with the flow of life. The literal Chinese translation is “not doing.”

Happy (belated) New Year! I didn’t make any resolutions because I never listen to myself anyway. Overall, I’m just grateful to be happy and healthy, and I’m looking forward to a new year of self-discovery and doing what I love surrounded by people that I love. In other words I’m going to embrace the whole wu wei thing this year and strive for non-striving. Going with the flow has never been my strong suit, and it’s taken me a while to realize that  certain things in life can’t be achieved by trying harder. Not setting myself up for failure and just letting things happen as they may are high on my list of priorities this year. It’s pretty refreshing! If I absolutely HAD to make resolutions they would probably go something like this:

1. Travel more.
2. Love yourself more.
3. Eat more bread.
4. And cake.
5. Spend more time with people that you love.
6. Climb a mountain? That would be cool.
7. Try not to go a nearly a whole month without blogging like you just did…

Anyway, things have been absolutely insane over on my end (in the best way possible). I had a house full of adults and kiddos for the holidays. I had lofty ambitions of cooking a big Christmas dinner for everyone, but we ended up having Chinese delivery and champagne. Sometimes life is like that. I did manage to make SOME goodies which I’ll be sharing later this week. In the meantime, guess who’s still pumpkin-ing? This girl.

My mom made me these pumpkin balls last time I was home and I must have eaten about twenty over the course of a weekend. I’m not quite sure what to call them. Most “bliss ball” recipes I’ve come across are made with dates and ground nuts, which is super delicious, but not exactly the texture I was going for. I wanted something less dense and softer so that I could eat about five in one sitting. A combination of oat flour and coconut flour did the trick for me. If you don’t have oat flour you can make it by grinding oats in your food processor until fine. It’s also worth mentioning that this is one of the most delicious almond butters I’ve ever had in my life, and I used it to make these. Highly recommend.

No-Bake Pumpkin Truffles

1 3/4 c. oat flour
1/4 c. coconut flour
2 tbsp. coconut sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
Dash of nutmeg
1/4 c. runny nut butter (peanut, almond, cashew, whatever!)
1/4 c. maple syrup
1 tsp. vanilla extract
1/2 c. pumpkin puree
almond milk (or milk of your choice), if needed

Combine the flours, coconut sugar and spices in a large bowl.

In a small saucepan over low heat, combine the nut butter, maple syrup, and vanilla until smooth. Remove from the heat and whisk in the pumpkin puree. Pour the wet ingredients over the dry and mix well. If it looks too crumbly and dry, add the milk 1 tablespoon at a time. If it’s too wet, add more coconut flour 1 tablespoon at a time.

Roll into balls and refrigerate for 15 minutes to firm. Store in the fridge!

As you can see I drizzled these with a bit of melted chocolate that I mixed with coconut oil to make it runnier. This is a good idea, and you should probably do it too. A cinnamon sugar coating would also be delicious. Also, you’ll get way more truffles than what you see. I only made half a batch when I took the picture.

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