Temptations, Treats and Tiny Tea Cups

Six weeks into my food buying moratorium,
(See my first blog in January)
I found myself walking the aisles of the Rutland, Vermont Food Co-op  with my grand babe Rose Beatrix.


I did not even consider buying onions,which I do need.

Rather than “test” a new type of chocolate bar, or consider how delightful a juicy fresh pear might be, I toured the small shop, hand-in-hand with Rose. We did laps, repeating our circles while exploring new food crannies while her mom found what she needed. This was Rose’s first time on foot in the store and my first time experiencing the lower two feet of product and produce from a child’s perspective.

Our trek was not about shopping, but exploration and frequent freedom to choose new routes with ease —no February snow, mud or slush here.

I find shopping-less shopping appealing. With no need or plan to purchase and consume, we could simply move through a new space to discover and observe quantities of bottles, boxes, cans, bags, containers and a fun ramp to descend with enthusiasm—then ascend once more with exuberance.

I am impressed with 18 month old Rose’s ability to relish moments, whether it be at a store, or at her family table. Like her granny Elder Babe, she enjoys treats.

This pumpkin cashew cream pie with chocolate 

date coconut crust disappeared quickly.

As did the roibos hazelnut chai from great grandma’s tea cup.

In addition to the pie, I have been experimenting with other chocolate based treats as I still have a large quantity of cocoa powder.

I often have on hand nut and seed balls made with cacao powder and maple syrup or dates. My standby, or gobble up recipe, uses ground almonds, orange rind, shredded coconut, maple syrup, cacao nibs and coconut oil.

To satisfy a craving for healthy Reese’s Cups, and to use up some peanut butter, I figured out how to make vegan buck eyes, (peanut butter balls coated with chocolate). I thickened sweetened peanut butter with coconut flour until I could roll the sticky mass into small balls, then made a coating with coconut oil, syrup and cocoa powder. Although I sequester the container of sweet treats as a strategy to ration my intake, I find myself raiding the freezer quite often.

I was inspired to make this tiered cupcake to bring to a friend's layered luncheon. Between layers of vegan applesauce chocolate cake I inserted apricot coconut spread. The drizzle is strawberry tangerine tofu sauce with strawberries from last year's garden.

I am reminded that soon I shall be outside thinning those strawberry plants. Come spring, I will not have as much time for indulging in treats, sipping chai, or spending time with little people.

So I shall enjoy the quieter moments, abundant winter munchables, and quality family connection time, with gratitude for a wonderfully satisfying life.