Berry Ripe Frozen Truffles

Cherry Ripe chocolate bars were definitely one of my favourites when I was a kid; that berry+coconut+chocolate combination works perfectly together in my opinion. Sadly, my local grocery store didn’t stock frozen cherries (or maybe I was just looking in the wrong area), but any berries seem to work well with this recipe.

These truffles need to be refrigerated or frozen, as the fruit turns the batter a little bit soft. Bliss balls usually contain coconut oil as well, which has that great habit of becoming a solid at cooler temperatures, however I personally don’t like coconut oil, so I have omitted it from this recipe. These snacks are already energy-dense, due to the nuts, honey, coconut, berries…. I don’t think coconut oil is all that necessary. Did you know that 1 tablespoon of coconut oil contains 505kJ? Hm.

Actually, a couple of weeks ago, I read a little bit of information published on the Dietitian’s Association Australia website about coconut oil, addressing this so-called ‘superfood’. A snippet:

Coconut oil is particularly high in one type of saturated fatty acid (the building blocks of fats) called lauric acid. This type of fatty acid tends to mimic healthy unsaturated fats by boosting HDL (good) cholesterol. This may make it less bad than other saturated fats. However, studies show that with the consumption of coconut oil, whilst healthy HDL cholesterol levels appear to rise, so too does total cholesterol and unhealthy LDL cholesterol in the blood!

You can read the rest of the page here.

Anyway, these truffles are a delicious, nutrient-rich, energy-dense treat that can be eaten as a snack, or even a dessert. Depending on the sweetness of your frozen fruits, alter the amount of honey you add – mine were a little on the sour side. Also, if coconut oil does takes your fancy, feel free to add; I think 1 tablespoon is more than enough for this batch though.

  

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Berry Ripe Frozen Truffles
Makes 20

1 cup blanched almonds
1/2 cup desiccated coconut
1/4 cup rolled oats (I used ‘quick oats’)
1 cup frozen berries
1 tbsp good quality cocoa powder (or cacao)
1 tbsp honey

Place all ingredients in a high powered blender and whiz until a smooth paste is formed. Take about 1/2 a tablespoon of mix and roll into a ball, before dipping in a mix of desiccated coconut + cocoa powder. Place in an airtight container and into the freezer for an hour or more until truffles have set.

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These truffles contain about 250kJ per ball, and make for a perfect snack before or after a session of exercise. They’ll provide you with a burst of energy, or help you recover, but don’t over eat, or you may have a sore stomach.

Remember, if you have any nutrition questions, the best person to chat to is a dietitian!

Also, big thanks to the lovely classical and contemporary Australian Dance Performance Institute students who listened to me ramble on about nutrition for performance!

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