Nourish the Budding Lotus

2nd Anniversary and Chocolate Coins

Today is officially the second anniversary of my blog, and a celebration of another year of big changes.  Welcome to my “new home” at Nourish the Budding Lotus.  Many changes came about in 2010, and as a way to step forward with those changes, I have decided to move my blog and integrate it with my new career in therapeutic bodywork and energywork.

As some of you already know, I completed a massage certification at New Mexico Academy of Healing Arts in 2010 and am now venturing into my new career as a bodyworker in addition to maintaining my design business.  I am very excited to see how this new direction will incorporate and enrich my life and look forward to sharing it all here on this blog.

As you will see, I have updated the design of the site, and I will continue to implement more user-friendly features very soon.  Be sure to update your RSS subscriptions as well, so that you don’t miss a new recipe or story!

And, as all anniversaries should be celebrated…I have included chocolates!  I have been making these delicious chocolate coins for a few years now, and thought this would be a perfect occasion to share them with you.  They are super easy to make but look oh-so-special displayed at a special event.  So, happy anniversary to you all, and thanks for making this blog so much fun!

[print_this]Chocolate Coins with Fig and Sunflower Seeds

3 oz bittersweet chocolate, finely chopped
3/4  c sunflower seeds
1/4 c shredded coconut
3/4 c dried figs (chopped)
1/4 t ground cinnamon
pinch of cardamom
pinch of salt

Melt chocolate in a double boiler, stirring often.

Place sunflower seeds, coconut, salt, cardamom and cinnamon in a food processor and pulse until coarsely chopped. Add figs and pulse until finely chopped.

In a medium bowl, stir seed mixture into melted chocolate. Press mixture together with hands. Add a few drops of water if necessary to make mixture stick together.

Scrape onto wax paper, and shape into 1 ¾ in diameter log.

Wrap in wax paper, and chill 2 hours or until firm.

Cut log into 3/8 inch thick slices and serve.

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