Much more than a snack! These can be eaten straight from the freezer. I use puffed buckwheat, a great gluten free grain giving a nice lightness among the seeds nuts and sweetness.

Makes 14-18 INGREDIENTS:

• 120g of nut butter (I used crunchy peanut butter from Meridian)

• 80ml of Maple Syrup

• 75g Mixed Nuts (Pistachios in the mix are good here for colour contrast)

• 200g Cacao Chocolate (70% plus) – I used LINDT 70% Cooking Chocolate

• 25g Goji Berries • 30g Puffed Buckwheat Cereal

• Dash of seasalt

• Dash of cinnamon

• 1 banana (optional)




• Blitz all the dry ingredients in a blender.

• Add to a bowl with all the remaining ingredients. You can vary the seasalt depending on if you like the salty / chocolatey flavour!

• Make medium balls and place on a baking tray

• Leave to refrigerate for 30 mins

• In the meantime melt your chocolate

• Dip the balls in the chocolate to cover entirely or drop a spoonful over the top

• Once cooled you can refrigerate again or they be stored in the freezer TIP:

• Banana is optional

• Add in more maple syrup if too dry

• If too wet add in some puffed buckwheat grain