I am a sucker for balls. Pretty much anything round. Dust them with cacao and I'm sold. Because I'm often too impatient to make these into balls myself, I especially appreciate when someone else has taken the time. I usually throw this mix into tupperware (good for travel) or press into chocolate moulds. I've been fine-tuning the recipe since I got back to London last year. All ingredients are optional - change to suit your palette. Enjoy x

Recipe

• One cup desiccated coconut

• Half a cup of date paste (13 dates) or 3 T maple syrup

• Half a cup of melted EV coconut oil (keep in fridge when not in use)

• Half a cup of cacao powder

• Quarter a cup of hemp seeds

• 2 T Maca

• 2 T carob powder

• 1 T reishi

• 1 T fo ti / he-shou-wu

• 1 T cordyceps

• 1 T chaga

• 1 T tahini

• Splash vanilla

• Pinches of stevia, salt and cayenne

Put all the dry ingredients into the food processor first. Add coconut oil, vanilla, tahini and dates/maple syrup next. If you’re adding cacao nibs, add them right at the end if you want the maintain their texture. Either press into moulds, or make into balls - roll in coconut or cacao powder, and refrigerate. The medicinal mushrooms (great for immunity, inflammation, cholesterol, antioxidants) give a bitter taste - which is a great liver tonic.

I LOVE that they're not sweet like candy.

Photo: one of my first cacao babies, sprouted in Bali.