• Emma Rushe

Carob and nut amaze-balls

For health reasons, you may prefer to avoid chocolate – in which case, this snack is for you! It may be chocolate free, but it still delivers a similar satisfying flavour and like cacao, carob is rich in antioxidants and minerals. With carob though, you need to shop around and find one you like – we used Indigo Nutrition’s organic carob powder because we find the flavour to be really delicious. If you’d prefer a real chocolate flavour, this recipe works equally well with the same quantity of raw cacao powder.

Ingredients – makes about 20

•  50g each of almonds, hazelnuts and pecans (chia seeds are added later so don’t include these here)

•  200g medjool dates, pitted weight

•  3 tbsp raw carob powder 

• 1.5 tbsp cashew butter or tahini

• 1.5 tbsp coconut oil

• 1.5 tbsp whole chia seeds

• 1 tbsp water

Place the nuts (not chia) in a food processor and blend for about 10 seconds until finely chopped/crushed. Add all the other ingredients and blend again until the mixture has come together and is sticky. Take the blade out of the processor and roll the mixture into small balls between the palms of your hands, whatever size you fancy. Place on a plate and freeze for about an hour, then transfer to an airtight container and store in the fridge.