Apricot ‘truffles’ with pistachios and coconut

When it comes to nutrition, not all dried fruits are the same.

apricot truffles with pistachios and coconutYou know, there are times when a thought crosses my mind that I feed you too many sweets. Fortunately, since I know most of my sweets are nutritionally sound, that thought doesn’t stay with me very long. Dried apricots for example, unlike some other dried fruits, are not only sweet and delicious (so delicious!), but also full of valuable nutrients.

apricot truffles03A cup of dried apricots (more or less what I used for the recipe below) provides more than 90% of our daily requirement of vitamin A (powerful antioxidant) and 19% of that of iron. They have almost zero fat (that’s always good news) and are high in fiber (pectin, to be more precise). Pectin, as we’ve been reading, is quite important for our bodies: it helps lower LDL (the bad cholesterol), it helps maintain good blood sugar balance because it is absorbed more slowly in the body (they have a low GI) and, as any other foods rich in dietary fiber, help to maintain bowel health (always good not to get cranky). Dried apricots also contain potassium, phosphorus, magnesium and, in smaller amounts, calcium and vitamin C.

apricot truffles with pistachios and coconutTheir color also gives away their goodness: they possess high amounts of a variety of carotenoids (yes, more than one): beta carotene, lutein, zeaxanthin, alpha carotene… Carotenoids act as antioxidants that protect our bodies against the damage caused by free radicals (these little buggers are the ones which can increase our risk of developing cancer and other nasty things).

After this (not so short) nutrition mumbo jumbo, I am at ease when I say: Eat my truffles! They’re sooo good (for you)! And they take less than 5 minutes to make.

apricot truffles with pistachios and coconutTo make about 12 truffles I used:

300gr dried apricots 
3 TBSP freshly squeezed lemon juice 
raw pistachios, crushed, for coating 
dessicated coconut, for coating

I simply roughly chopped the apricots and added them to the blender with the lemon juice. I wizzed them up until they formed a paste. I then shaped the paste into tiny balls and rolled half in crushed pistachio and half in dessicated coconut. And that’s it. Really. Eat my truffles! Not all at the same time, though.

I must give credit where credit is due. The idea for these delicious bites came from a book (see left) which I already praised and praised and I probably won’t stop very soon. I apologize from now, but more deliciousness to follow!


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