There was an lunchtime book club meeting in just a few short hours. I was about to head to work and had 20 minutes, tops, to assemble my potluck contribution. I wanted something to nourish my fellow readers and, hopefully, to reference the lovely book we’d be discussing: The Black Penguin.
In the book, author Andrew Evans challenges himself to get from Washington, D.C. to Antarctica, nearly entirely by bus. He does this—all 12,000 miles of it—despite cows in the road, aggravating customs agents, a rock slide in the Andes, and one beer-guzzling bus driver tearing across flooded roads.
Evans’s editor required that the journey be completed in less than a month and a half—a tight deadline for someone at the mercy of bus schedules and the whims of the open road. If he could cross a hemisphere that fast, I could whip up a cold dessert, fast. Right?
I had shredded coconut stuffed in the back of the freezer. It made me think of snow. I had bits and bobs of nutty things. Almond meal. Nutella. Peanut butter. Coconut oil. I now had only 15 minutes.
A quick Google search led me to the land of delicious no-bake bites (thank you to The Big Man’s World and Happy Foods Tube). A vision was swirling together. I grabbed the food processor. I blended. I shaped truffle balls, dipped them in snowy coconut and then applied a South Pole treatment in the freezer.
I was pretty sure any penguin would approve.
And so, I give you:Print