Food for ThoughtI know last week’s little rant might make it seem otherwise, but I do love being a mummy. Even right now in this moment — at 12.34am when Belle has somehow negotiated her way into my bed. The LH is away, the chores are done, the lunches packed and writing for you is the last thing on my to do list before my head hits the pillow. So, although I should send my little visitor back off to bed, I am taking the path of least resistance. Hopefully the tap-tap-tap of my keyboard will send her back off to sleep…. we shall see.I spoke too soon.Belle and I have just had a 15-minute long conversation about what happens when a bird poos on your head. I made the mistake of telling the girls a story about when I was twelve, and a large cormorant in Florida pooed on me as I went into the movies. Just so you know, there’s no amount of wiping and rinsing that can rectify that particular dilemma. I endured all 155 minutes of Robin Hood — Prince of Thieves before I was allowed back to the hotel to shower off the humiliation. Chloé thought it was hilarious but Belle couldn’t have been less bothered at the time. Of course, NOW she wants to talk about it.It’s a good job then that Mother’s Day is coming up. I’m holding out for some TLC and maybe even some of these amazing little truffles (do you think a major hint in the national press is enough?!) With just four ingredients, it’s pretty hard to go wrong and the second phase is an easy activity to include the children in too. Best of all, these fall into the “healthy treat” category as they use coconut oil as the base rather than cream. Coconut oil is still high in saturated fat, but a kind that’s much easier to digest. New research also indicates that in moderation, these plant based saturated fats have a whole other set of health benefits too — actually helping to support heart health, and providing an amazing source of fuel for active people.I’ve also use dark unsweetened cocoa powder in this recipe which is super rich in antioxidants, especially if you can get raw cacao powder (just use regular dark cocoa if not.) I usually keep these simple and just roll them in extra cocoa, but you could try rolling them in shredded coconut or toasted, crushed almonds too. However you end up making them, enjoy. As Belle is now blowing me kisses from the bed, I’m going to leave you now. Time to get this monkey back to sleep!Chocolate coconut truffles.Ingredients: (makes plenty! — about 24) ¾ cup maple syrup; ⅓ cup unrefined (extra virgin) coconut oil; ¾ cup dark unsweetened cocoa powder (or ½ cup raw cacao if you can get it) + extra for coating; Pinch of fine sea saltMethod: 1. First phase — melt the coconut oil in a pan over a low heat until it is clear and runny. DO NOT boil it. Take off the heat and allow to cool slightly. 2. Put together your electric beaters or pull out a hand whisk (you will need to be fast if you use hand beaters! You can also use a processor on a slower speed). 3. Pour the maple syrup slowly into the coconut oil and whisk vigorously. You need to pour slowly while whisking fast otherwise the oil may harden and go lumpy (if it does put it over the heat again.) 4. Sift in the cocoa powder and the pinch of salt (crush this well between your fingers as you sprinkle it in) and whisk in well until you have a smooth and deeply chocolatey ganache. 5. Pour the ganache into a bowl and allow to harden for a few hours, or overnight.6. Second phase — when the ganache is set, using a teaspoon, take out a small spoon of the mixture. Roll in into a ball between your fingers and then roll it in some extra cocoa powder to coat it. These don’t need to be perfect. As with so many home made things, imperfect is almost better! 7. Place these on a plate and then pop them back in the fridge. If giving as a gift put each one in a candy case (the Chef Shop on Par-la-Ville have them.) 8. Then you are good to go. Do store in the fridge as they will soften too much at room temperature so take them out just before serving.The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the Managing Director of Natural Ltd and a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a Registered Dietitian. For details, please go to www.natural.bm or call 236-7511. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda