Growing up, our family had a regular Sunday night ritual. After dinner, Dad would present four chocolates of different varieties to the family, with instructions that we could each choose one. We’d then sit down to some TV time as a family, and noting the era, we probably watched an episode of The Wonder Years, Xena Warrior Princess or, perhaps, Home Improvement.
Generally Dad presented a mars bar, a crunchie bar, a picnic and a cherry ripe. Or, if he was feeling particularly creative, maybe a curly wurly or a kit kat. And generally there were no arguments when it came time to choose, with each family member having their preferred variety of sugar hit.
Dad would take the picnic bar, Mum would take the cherry ripe, and my brother and I would negotiate over whatever was left.
Although, if we were to have that ritual these days, I would almost certainly opt for the cherry ripe.
For dark chocolate + cherries = yes please!
These tasty little cherry ripe power balls use dates, dried cherries, coconut and cocoa to create a flavour combination that is not all that dissimilar to the ol’ cherry ripe bar. They are rich, but not overly sweet.
They are, however, a lot healthier and definitely lunchbox friendly – as well as a tasty snack to reach for throughout the day.
What about you? What is your favourite chocolate bar?
| Prep Time | 15 minutes |
| Servings |
balls
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- 160 g pitted dates
- 160 g dried cherries
- 1/2 cup toasted shredded coconut
- 2 tbs cacao powder
- 1 tsp vanilla extract
- 2 tbs coconut oil melted
- 1 cup brown rice puffs
Ingredients
|
|
- Add all ingredients to a food processor, and process until well combined.
- Shape and roll into balls, and place on a paper-lined plate. Store in the fridge.
I spoke a little while ago about make ahead meals. Ones that I can prepare in advance, then reheat when dinnertime arrives. Well the other advantage of these meals is that you often have leftovers too – which can be portioned and frozen for future meals.
This vegetarian chilli is packed with beans, spices and vegetables. In fact, it is so filled with flavour that you don’t miss the meat component at all. 
And while on this occasion I served the chilli with quinoa, you could easily substitute the quinoa for rice or even tortillas. The addition of fresh avocado or some natural yoghurt or sour cream would also work beautifully if you had any on hand. 
