Mary Beth Johnson is a wife and mum to four schooners, as she’s dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.

I am a huge believer in going beyond social media to take care of the people that are special to us, letting them know often how lucky we are to have them in our life. It takes intentionality and an awareness of others, something I find difficult during these newborn days. Yet, I am determined to make it a regular habit in our family.

My love language is food, so it comes naturally to me to drop off iced coffees or a homemade meal for someone I know needs a pick-me-up. I have a few friends who stick to a strict dietary plan due to health issues. It can be hard, at times, to know how to treat them when I sense they are needing a treat to munch on and a hug to go with it. While we are neither vegan or gluten free in our home, I find it is helpful to have a couple tried and true recipes in my back pocket that fit within these guidelines.

These truffles are one of them! They are a healthier twist to the salted caramel cake balls in Starbucks and they couldn’t be easier to put together. (I’m making another batch to pass out for holidays gifts because me and the schooners have already eaten the first round! 😉 ) If you’re not familiar with the sweet Medjool dates, do not stress! I’ve included a photo above and they can typically be found in the produce section in a plastic container. I’ve found them in Super Target, Sprouts, and Whole Foods.

Source: Minimalist Baker

*All photography is my own.