Coco and cherry bliss balls

125g ground almonds

1 tbsp ground flaxseeds

10 Medjool dates with stones removed (normal dates are fine, but Medjool are nicer)

100g unsweetened dried cherries

60g melted coconut oil

60g raw cacao

2 tbsp maca powder

2 tbsp sour cherry juice concentrate (like Cherry Active)

½ tsp almond extract

Unsweetened shredded/ desiccated coconut

Blitz the cherries and dates in a food processor until finely chopped.

Add the rest of the ingredients and continue to blitz until it starts to form a dough.

Roll into small balls and coat with shredded coconut.

Freeze to firm up

Chocolate & Banana Ice cream

Serves 2

2 bananas, chopped and frozen

1 tbsp cocoa powder or raw cacao

Strictly speaking, this isn’t ice cream in the traditional sense, containing neither cream nor sugar.

When ripe frozen bananas and cocoa powder are combined together in a blender you get a creamy, guilt-free, scrumptious frozen treat.

Put the frozen bananas in a food processor and pulse until smooth.

When the mixture is smooth, add the cocoa powder and blend until incorporated.

For a soft ice cream, serve immediately.

For a firm chocolate banana ice cream, transfer it back to the freezer for at least an hour.

Fruit and Nut Bark

350g dark chocolate

125g blanched almonds, toasted and chopped

100g unsweetened dried fruit (eg cranberries or mango)

pinch of sea salt

Line a baking sheet with parchment.

Melt the dark chocolate by filling the bottom of a saucepan with couple of cms of water and bring to a simmer over a medium-high heat.

Put the chocolate in a glass bowl and set over the simmering water, stirring occasionally.

Once melted, tip into the prepared tin and smooth with a spatula so the chocolate is evenly distributed.

Scatter over the remaining ingredients (you can add a pinch of dried chillies if you’re feeling brave) and chill in the fridge until the chocolate sets (about 30 mins).

Peel off the parchment and break into pieces. Store in an airtight container for up to a month (if it lasts that long).

Easter Nests

Ingredients

• 100g gluten free oats

• 45g desiccated coconut

• 25g ground almonds

• 30g raw cacao

• 5 tbsp coconut oil

• 3 tbsp maple syrup

• 1 tsp vanilla extract

Method

• Mix the dry ingredients together.

• Melt the coconut oil and add the maple syrup and vanilla extract.

• Add altogether and mix until well combined. Place into silicon moulds/cake cases and leave a little well in the middle, allow to set in the fridge.

Make your own chocolate eggs using the homemade chocolate recipe above and using an ‘egg’ mould or buy your own.

Ideally at least 70% dark chocolate.