As this pregnancy transitions to a new beginning (birth), I can’t help but feel both joy and sadness. It’s been an incredible journey with highs and lows but overall a journey full of LOVE.
The support from friends, family, strangers and other moms and dads has been overwhelmingly life changing. A sense of community is ever strongly rooted into me and I couldn’t feel more blessed, grateful and amazed. The only reason sadness even exists in my emotions is because of the immense joy i’ve experienced being pregnant. In the first early months of pregnancy it was hard to imagine that this type of joy was attainable but in the months following all of the transitional struggles of hormones balancing, worries, and uncontrollable newness faded away as confidence, balance, strength, trust and love completely shined their light on those dark days/weeks/months of early pregnancy.
I’m pinching myself every day that I step foot in my backyard reminiscing on visions that flashed before me last Spring before I was ever pregnant. I would so vividly see myself holding our newborn baby in my arms walking by all of the trees, plants and flowers budding in the garden. I distinctly remember feeling the suns early morning gentle rays beaming upon us as we both cooed and caawd over the miracle of life.
My dreams have now caught up with my reality as Spring has arrived once more and baby Nova will soon be in my arms! He’s due in two weeks but can come any day and the most comforting bit of it all is knowing that he will seek the light to make his way into this world when he feels ready to flower. Just as the fruit and flowers that surround me make their grand appearance I trust he will know when to do the same.
In french the word bon means good, so I thought blossoming bon bons were an appropriate name for these treats I made to celebrate the good life. I hope you’ll make a batch and experience a bite of bliss.
- 1 cup pecans
- 15 dates (pitted)
- 4 tbsp coconut flakes/shreds
- 1/2 tsp vanilla bean
- 1/4 cup cacao butter (melted)
- 1/4 cup plus 1 tbsp cacao powder
- 1 tbsp coconut nectar
- 1 pinch sea salt
- Place all center ingredients in food processor and process until mixture sticks together with a soft consistency. Do not over process or you'll have butter. Roll dough into 12 evenly sized balls.
- Whisk together and coat balls one by one in chocolate. Use a chocolate fork or regular fork to lift the balls from the chocolate bath and let the excess chocolate drip off. Repeat this process 2-3 times for a smooth finish. If you want to garnish with salts or flower petals do so while chocolate coating is wet.
- Set chocolates onto a parchment lined tray or pan and place in the refrigerator until outer shell has hardened and dried, approximately 30 minutes.
- Serve with berries and tea for a beautiful dessert or eat one for a mid day treat or boost in energy.