There exists a unique rhythm of life that unfolds in the space between addresses.

This is not the life of unpacking cardboard boxes and wrestling with bubble wrap, although there is certainly plenty of that, too. Rather, it is the quiet existence found in that delicate pause, the weeks and months when you are not quite settled into your current surroundings, yet you have not yet reached the warmth of the home you await.

We have called this house our own since 2003, a span of twenty-two years filled with countless meals and mornings, dinner parties that flowed well past midnight, and nourishing soups simmered on dreary January afternoons when the light outside felt distant and uninviting. This kitchen has embraced all of it: the laughter, the love, and the life lived within its walls. And now, as time gently nudges us forward, we are preparing to bid farewell to it.

Somewhere across town, our new kitchen stands waiting, still in transition. It lacks a functioning sink, its first instalment arrived only to be discovered cracked, and so did the second. There are moments during this renovation that feel like a test of patience, stretching me in ways I never knew were possible. A single Italian marble tile, lifted by crane up to the second-floor bathroom, deep green and extraordinary. A few days later, it was cracked as the tiler cut a recess in it. I stood there and did not know whether to laugh or cry, so I did a small, quiet version of both.

Amid the chaos, the new kitchen is slowly taking form. I can envision myself standing at that counter on a Sunday morning, the air filled with aromas of freshly brewed coffee and baked delights. I can almost immerse myself in the sensations that will envelop me once it is finally mine. This is the bittersweet joy of yearning for something long desired; the prospect of it grows ever more vivid as the days pass.

I hold this anticipation gently, with a sense of reverence. There’s something both exhilarating and overwhelming about wanting something so deeply, allowing oneself to fully embrace the gravity of a dream inching toward reality, especially when the world outside resonates with a cacophony of challenges and heartaches. I find no easy way to reconcile these contrasting emotions, nor am I sure that reconciliation is the ultimate goal. What matters, I believe, is remaining acutely aware of this intricate tapestry of longing and gratitude, and continuing to cook with an appreciation that does not shy away from the complexity of life.

In this beloved kitchen that has embraced me for more than two decades, with afternoon light spilling through the window as it always has, I made these bliss balls. Rolling apricots and cashews between my palms, I reflected on how food has long been my anchor, my way of remaining present and marking time not by struggles but by moments that taste delightful, feel comforting, and bring those I love around the table.

These bliss balls are a simple creation. They demand very little of you: a touch of blitzing, a bit of rolling, and a brief stay in the fridge. They are the kind of treat you whip up when your hands crave an activity and your heart yearns for something sweet. I plan to carry this cherished recipe with me to the new house, as I suspect I will find myself making them often, filling the space with their familiar warmth.

All images in this post shot with my Samsung Galaxy mobile phone.

Apricot Coconut Bliss Balls | Vegan

Print Recipe

By Meeta K. Wolff
Prep Time: 20 minutes
Total Time: 30 minutes
Serves: 30 Bliss Balls

Ingredients

For the Bliss Balls

• 190 g soft dried apricots
• 70 g unsweetened desiccated coconut
• 50 g cashews
• 1 tablespoon date syrup
• 1 tablespoon rice syrup
• 1 teaspoon vanilla extract
• 2 tablespoons (40 ml) water, if necessary

To Coat the Bliss Balls

• 3 tablespoons unsweetened desiccated coconut

Method

1. Chop the apricots
   Add the dried apricots to the bowl of a food processor and process until they are finely chopped.
2. Blend the mixture
   Add the coconut, cashews, vanilla extract, date syrup, rice syrup, and water to the food processor. Blend until the mixture is well combined.
3. Check the consistency
   The mixture should be moist enough to roll into balls. If it feels too dry, add a little extra water and blend again briefly.
4. Roll and coat
   Take about a teaspoon of the mixture and roll it between your palms into small balls, then toss each one in desiccated coconut to coat.
5. Store
   Transfer the bliss balls to an airtight container and refrigerate until ready to serve.

Notes

• Soft dried apricots work best for this recipe. If your apricots are firm, add a small amount of extra water while blending to help the mixture come together. Only add water as needed — the mixture should hold its shape when rolled.
• For the best flavour, choose vanilla extracted from the vanilla bean rather than a synthetic version.
• Use unsweetened desiccated coconut throughout, and keep a little extra on hand for coating.

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Verdict

These bliss balls are exactly what the name promises. The apricot carries most of the sweetness, warm and a little honeyed, and the cashews give just enough creaminess to round the texture without making the balls heavy. The coconut runs through the whole thing rather than sitting on top of it, which means every bite has that gentle, slightly floral note rather than one sharp hit of it at the end. They are chewy in the best way, and the coating adds a pleasant softness rather than a crunchy contrast. As for how to use them: they travel well in a small tin and hold up in the fridge for up to a week, which makes them a reliable thing to have on hand for an afternoon when you need something sweet but do not want to reach for something processed. They would sit beautifully on a mezze spread alongside fresh fruit, or tucked into a lunchbox, or simply served with good coffee when someone comes by unexpectedly.

You might like these ideas from WFLH:

Four Grain Very Berry Pistachio Nut Granola Bars	Lingonberry Dark Chocolate Buns	Tahini Granola Cookies

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