Alle Yakhyin – Bottle Gourd in Yoghurt.

So if you are not from Kashmir, and if you have been following my blog, then you know by now, hopefully,  that when I say Yakhni, (or Yakhyin in Kashmiri) I do not mean what most people in North India/ Pakistan mean when they use that word. The north Indian Yakhni is basically a broth. The Kashmiri Yakhni is a mild, creamy, yoghurt-y base, used mostly to make the always amazing lamb yakhni, but – and here’s where it’s beauty lies – you can make a Yakhni with pretty much anything. Alle, or doodhi, or bottle gourd is a Kashmiri favourite to do the Yakhni magic on. Aubergines too. But let’s stick with Alle for the time.

I must confess, this was the first time in many many years that I bought alle, because, well, at first sight it isn’t the kind of vegetable that screams out to your imagination, is it? Oh and I have lived through enough excruciating North Indian summers (first in Ludhiana, then Delhi) to develop a sort of an exasperation, for lack of a better word, for any of the lauki/tinde/doodhi family of vegetables. (For those of you who don’t know, the summers are so so hot that nothing grows, and the only fresh vegetables you get for what seems like months and months are these – so by the time monsoon brings its rainbow coloured bounty, everyone is thoroughly sick of tinde ki sabzi. Fact.)

But if I go a little further back than my time in the north Indian plains, back to my childhood in Srinagar, alle – on their own, as a yakhni, with lamb – were much loved in my mum’s kitchen, and so good too.

So anyway, the point is I’m going to hopefully start doing more with these beauties.

Should we begin with the Yakhni? Good.

Ingredients:

For the Yakhni:

500 gms of Natural Greek Yoghurt

For the Alle (Bottle Gourd)

2-3 medium sized bottle gourds – scrape the skin off, split them lengthwise, get rid of the fluffy seedy bit inside, and then cut in to chunks.

3 small shallots, finely sliced

2-3 cloves of garlic, crushed

Oil

Whole Spices:

1 teaspoon of cumin

1/2 inch of cassia stick

1-2 black cardamoms

2-3 green cardamoms

Ground Spices:

1/2 teaspoon turmeric powder (optional -I don’t use any turmeric in any Yakhni, but you could if you want to)

1/2 teaspoon of fennel powder (optional)

Method:

So you know how to get the yoghurt cooked down for our Yakhni, dont you? (You dont! You havent read my original Yakhni post? For shame! Click. Now.) So let’s assume our yoghurt is all cooked down, and ready.

What you need to do next, is fairly simple. Take a wide, thick bottomed pan, and put it on a high flame. When the pan is hot add a good glug of oil. And when that is hot, add your bottle gourd chunks. Fry them for a few minutes on the same high flame, stirring gently. Then sprinkle a bit of salt all over them, cover and bring the heat down to medium. What this will do is make the bottle gourd chunks sweat. Let them cook in their own juices till everything is almost dry. Do check from time to time to make sure your alle are not getting scorched – you might have to adjust the heat accordingly. Now once the vegetables are all dry and you can see oil in the pan again, what you do is let them fry for a couple of minutes – it’ll all be fairly soft by now, so be careful not to turn it in to a blooming mash!

Next take the bottle gourd chunks out of the pan, in to a bowl. In to the same pan, add 2 of your sliced shallots, and fry them, on a medium flame,  till they are translucent and soft. Then add the crushed garlic, and fry it all together for a minute or so. Next put all your whole spices in, and fry them for a minute or two. Once the spices are nice and fragrant add your turmeric and fennel powders, if using them. Stir everything together. Now return the fried bottle gourd chunks to the pan, and stir carefully making surely all your chunks are coated with all those lovely spices. Fry everything together for a minute or two. To this then add, say about a cup of water, maybe a bit more depending. Mix everything up and bring it to boil on a high flame.

At this stage all you need to do is add your prepared Yakhni yoghurt reduction, and stir everything together. Check for salt.

This last step here is optional but will take this up a significant notch. Or ten. In a small frying pan heat up a tablespoon of oil. Add your one remaining sliced shallot, and fry on a high flame till the shallots are completely caramelised and almost black. Take your pan off the heat, and pour this tempering all over your Yakhni.

Uff. The Beauty.

Garnish with dried or fresh mint.

That’s right, you are now officially in love with doodhi. I know.

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NunChai – Kashmiri Green Tea

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So you know if you are a non-Kashmiri,  in Kashmir, and you say, ah I’d love a cup of tea – chances are you’ll end up with this beautiful pinky-mauve brew. Take a sip, and if you have never had it before, you’ll probably be taken aback when you realise that this beautiful pink tea has salt, not sugar in it. And then the confusion on your face will give you away, and your Kashmiri host will tut tut and say, you should’ve said you want Lipton tea! *Oh but I don’t mind what brand it is, as long as it’s, you know, TEA*, you might want to say, but don’t. Seriously.

Quick tea-history lesson. Turns out chai was not a very popular beverage in the Indian subcontinent right up till the early twentieth century. People were more in to their lassi (yoghurt, water, salt or sugar, all churned together) and chhaach (butter milk), and doodh (milk). Place is so hot, makes sense for people to have preferred cold hydrating drinks to hot caffeinated stuff. Turns out it was the British who popularised tea drinking in India.

The himalayan mountain settlements were always another story though. Wherever you go along the Northern Himalayas you will find people have been drinking one or another version of this salt tea for ages.

In Kashmir, chai is essentially this beautiful salty pink tea. Anything else is called *Lipton chai* because Lipton was the first brand of tea that came along selling their chai to our towns and villages. Classic first mover advantage.

So anyway – I have over the years received so many messages asking for a foolproof nun-chai recipe that I recently did a poll on my Instagram account on whether I should or shouldn’t. And 5% of you, who voted *NO*, go away, this is not for you. Hah.

It’s a bit of an art, making the perfect cup of nunchai – the colour, the consistency, the flavour. And to be honest I have only figured it out quite recently. As in I could always make nunchai, but it was a bit hit and miss – great some days, not so much on others. But I think I’ve finally cracked it. *Kottar rathh hish* – every single time (for those of you who don’t understand Kashmiri, we use some interesting metaphors – always remind me of the metaphysical poets – this here means *just like pigeon-blood*. Don’t ask me how we know what that’s even supposed to look like, but hey John Donne would’ve been proud.)

This recipe will make around 3-4 mugs full.

Shall we?

Ingredients:

4-5 heaped teaspoons of Kashmiri chai – this is essentially a green tea.

4-5 pinches of soda bicarbonate – this is your magic ingredient here. Too little and your tea will be a pale pasty failure. Too much and it’ll be too bitter. So you have to get this just right. (Say hello to Goldilocks, will you.)

Salt – to taste, obviously.

1-2 cups milk – I always use full fat organic. The creamier the milk the richer, lovelier your nunchai will be. In Kashmir we often add a spoonful of malai (which is essentially the layer of fat that settles on top when you boil and then cool milk) to our steaming mugs of nunchai. Pure bliss. Sigh.

Water

Method:

There are two ways we can do this –

Traditionally this tea is brewed for a very very long time, to get the colour, flavour, etc just right – so what you do is you put your tea leaves and soda bicarb into a saucepan, then add a whole lot of water to begin with and bring it to boil on a high heat, and reduce the heat a bit, and then – let it boil, let it boil, let it boil (what? It *is* nearly Christmas!) till the water’s all but gone, and then you add another lot of water, and so and so forth till you get the brew you’re looking for. This method is fab, but does take forever.

The second method is quicker, but we start in exactly the same way – take your tea leaves and soda bicarb, and put them into a saucepan. But instead of adding a whole lot of water, pour just enough water to cover all the tea leaves, and then just a bit more, but not too much. Bring to boil on a high heat. And keep boiling it till the water’s all but gone. The add another little bit of water, boil it all down. After about 15-20 mins of doing this, you should be able to see a deep purple colour in your pan. You are basically done with the *tyotth* – which is what we call the base to which we then add water, milk and salt to turn it into nunchai. But the longer you boil it for, after this point, adding more water, as and when required, the deeper, more intense your nunchai flavour will be. So if you have time I would strongly recommend not rushing this step too much.

Once you are happy with the colour, consistency of your brew, boil it down, till very little water is left. To this then add about 2-3 cups of water, 1-2 cups of milk, and salt. Have a little taste to see if it needs more milk, more salt – and that is it, basically. Bring it all back to boil. Let it boil for a minute or two to make sure the salt is all mixed up, and you’re good to go.

Some will say, ah be sure to strain the tea leaves out when your pour your nunchai into your dainty little cups. I say, hah.

And if you are somewhere were they sell Kashmiri breads, I do not like you, don’t tell me. If like me you are far far away from a kandur – well then, homemade puffs are you best friend!

Tchoek vaangan/ Kashmiri khattey baingan/ Baby aubergines in a tamarind sauce

So usually one vegetable will have one name in one language, yes? In English a tomato, for example, is a tomato, a carrot is called a carrot, and an onion an onion.

Oh and then there are some that are called by two different names, in the same language, depending on where you are. When I first came to this country, for example, no one knew what I was talking about when I asked for capsicum, because here they call them peppers – green, red, yellow, orange. Coriander is apparently called cilantro in America etc.

And then there are aubergines. Or eggplants. Or brinjals. *eye roll*. For the longest time I thought these were all different varieties. And in as much as there are white/ yellow eggplants etc, maybe that’s true. In any case I’ve made my peace with all these names, though I have to say I prefer the Kashmiri “vaangan”.

And that brings me, quite neatly, to Kashmiri tchoek vaangan. These are baby aubergines cooked in a spicy tamarind sauce. No onions. No tomatoes. And in the Kashmiri Pandit version, no garlic.

Fun fact – most Kashmiri recipes don’t use tomatoes, because tomatoes came to the region after these brilliant recipes had already been perfected. Ahem.

Anyway.

This is one of those quintessential Kashmiri recipes – up there with RoghanJosh and Yakhni. There aren’t many purely vegetarian dishes that get Kashmiris going, but this is definitely one.

Mum’s recipe again, this. What I love about calling her up for recipes is how she assumes a certain level of knowledge. For this recipe, for example, I asked her at the very end, “so no garlic? Or ginger powder?” And she goes, “tch of course you put garlic with the haldi/ mirch. And ginger powder at the end.” 🙄😊

She’s the best ❤.

Should we get to it then?

Ingredients –

1 kilo of baby aubergines. Washed. The idea is to leave the stems on, and cut them lengthwise twice, so you have four long slices, still attached at the stem. Easier than it sounds. Believe me.

2-3 fat cloves of garlic. Crushed.

About 1-2 teaspoons of tamarind. You can use fresh whole tamarind, dried, paste, all work. You can substitute this with lemon/ lime juice, even vinegar. This is where the tartness comes from.

Whole spices –
2-3 pods of black cardamoms
1-2 teaspoons of cumin
1-2 inch piece of Cinnamon/ cassia

Ground spices –
1 teaspoon of turmeric
1-2 teaspoons of kashmiri red chilli powder
1/2 teaspoon of ground ginger powder
1 teaspoon of ground fennel powder

Salt

Oil

Method:

So first of all you take a pan full of boiling water and drop your washed, slices aubergines in, just long enough for everything to come back to the boil. Then using a sieve, or a colander, drain all the water out and let the aubergines dry a bit.

In another pan put your tamarind in with some water and bring to boil. Then simmer and cook till the pulp separates from the stones and you have a fairly homogeneous tamarind-water. Sieve to get rid of the stones and skins, and set aside.

Next heat a generous amount of oil in a thick bottomed wide pan. In to this add your blanched, drained aubergines, in a single layer. You’re basically trying to deep fry them, on all sides, without actually deep frying them, and making sure they don’t break in the process, so go easy with the stirring. Once you’re happy with your aubergines take them out of the pan with a slotted spoon and keep aside.

Now in the same pan add your cumin, Kashmiri chilli powder, turmeric, and garlic. In the Kashmiri Pandit version of this garlic is substituted with asafoetida. Fry everything together till fragrant – 2-3 minutes, then add a little of the tamarind water and cook it down, then do this again, and one more time, till you’ve used up all your tamarind water.

Now return your aubergines to the pan, making sure to coat them in the sauce. Add some water, not too much, because the idea is to cook it all down without turning the aubergines in to a pulp. To this then add the black cardamoms, cassia/ cinnamon, fennel and ginger powders. Salt to taste. Stir everything in. Bring it all to boil. Cover. Simmer, till the water is all gone and your aubergines and soft and cooked through. A bit of coriander to garnish, if you like, and you’re done.

This is served with, yep, lots of white fluffy rice. Usually alongside at least one meat dish. But it’s okay, you focus on the aubergines. Ahem.

 

Green Beet Smoothie

So you know I’m a bit smoothie obsessed these days. And really if it isn’t green it isn’t super. You do the usual spinach, kale, Spring greens thing. And then you get a bit bored of the lovely, but same-old smoothies. So, in honour of Saturday I decided to shake things up a bit.

What are your thoughts on black cabbage? I confess I’d never even heard of it till yesterday. Turns out its Kale’s Italian cousin. All the goodness of Kale, slightly bitter and peppery. What’s not to love! (Having said that if you’re not of the *the-bitterer-the-better* school of thought, maybe just substitute black cabbage with regular kale. Yes? Good.)

Oh and beetroot, which is what gives this smoothie it’s lovely purple colour. Anyway let’s get to it then.

Ingredients:

1-2 leaves of black cabbage.

3-4 leaves of heart of lettuce.

Handful of coriander.

1 clementine.

Half a beetroot.

1/4 of a cucumber.

1 red raddish.

1 banana.

About an inch of ginger.

Half an inch of fresh turmeric.

2 Mejdool dates.

1/2 a cup of fresh/frozen strawberries.

3 walnuts.

4 cashews.

Method:

So basically all you do is prepare your ingredients – wash everything, peel, remove shells, stones – put everything in your blender, top up with water, and blend. And voilà, one super-green-purple-smoothie!

 

 

Best Ever Granola

So here’s the thing about breakfast cereals: I do not like them. At all. Not one little bit. Why? Well. They taste awful. Very little nutrition. And really not all that good for you either. In fact with most breakfast cereals all you can really taste is the sugar. (And cardboard?) In my mind, the worst, unhealthiest breakfast you can think of is still better than most ready-to-eat breakfast cereals. But – and if you are a time-strapped-working-parent this is a very very significant but – oh but the convenience of it! You open a box, pour a portion out into a bowl, add milk/ yoghurt, and within 30 seconds you’ve got breakfast on the table. But – yup another but – my point is this need not be and either/or proposition. In one word – GRANOLA. Yup. Make it at home and you get to control exactly what goes in, so you can make it as healthy or as naughty as you want knowing that even the naughtiest granola you make at home is going to be only a gazillion times better than your boxed cereals. Win-win, I say.

(I like my granola crunchy and not too sweet, but you can up the sweetness by adding an extra dash of honey if thats what rocks your boat.)

So, here we go.

Ingredients:

2-3 tablespoons of coconut oil.

3-4 tablespoons of agave nectar.

2-3 tablespoons of honey.

1 teaspoon of vanilla extract.

300g rolled oats.

125g of mixed seeds (I used pumpkin, sunflower, sesame and linseed).

100g of nuts (I used pecans this time, but you could used chopped almonds, walnuts, hazelnuts, cashew – or even a mixture of some or all of these).

50g of desiccated coconut.

100g of dried fruit (I don’t really like dried fruit in this, but it can be done and works quite well. You could use dried berries, sultanas, raisins, apricots, whatever tickles your fancy.)

 

Method:

This is the easiest thing to make. In the Universe. Really. All you need to do is pre-heat your oven to 150C, which is 130C with fan, prepare two baking sheets/trays, and find yourself a big mixing bowl. Into the bowl add the oil, agave nectar, honey and vanilla, and mix. Tip in all the other ingredients, except the coconut. Give everything a good strong stir or five.

Now pour the granola mix onto the two trays and spread it out into an even layer. Into the oven for about 20-25 minutes. At this point get your trays out, mix in the coconut and dried fruit, and put them back in for another 15-20 minutes. Get out of the oven and let it cool before having a taste. Oh well, at least try.

Once completely cooled, you can store this is an airtight container for up to a month. (Though I admit I’ll be shocked if it lasts that long in your kitchen. In mine its all gone in a week, at the most :).) Absolutely fantastic with cold milk, over yoghurt, or on its own. Breakfast on the table in 30 seconds. And with good carbs, good fats and protein, fabulously good for you. Yay.

So. What have we learnt today? The best breakfast cereal is the one you make at home. Yes? Good.

Walnut Bread

So what if I told about a recipe for walnut bread — yummy, beautiful, moist walnut bread, dotted with chocolate chips even — that uses no butter, and no processed/ refined sugars? Hmm? Well. Prepare to be amazed. This is just the thing for winter afternoons. Make yourself a steaming hot cup of cocoa. Cut yourself a generous slice of this beautiful walnut bread, smother it with full fat butter, sit back and tuck in. I promise you, whatever it is that you are struggling with right now, this will make it better :).

Lets get started!

Ingredients:

75g of unrefined brown sugar.

175g of honey, or agave nectar (I went half and half).

200ml of whole milk (you could use almond milk and turn this into a lacto-free recipe).

50g of chocolate chips – optional (but lets face it, chocolate chips make everything better).

50g of roughly chopped walnuts.

225g of self-raising flour.

1 teaspoon of baking powder.

1 egg, beaten.

Method:

The first thing you want to do is preheat your oven to 180C, which is 160C with fan. And grease and line a standard loaf tin with baking paper.

Next up, get yourself a pan and pour in the milk, sugar, honey/agave nectar, and heat gently till all the sugar has dissolved. You will need to let it cool quite a bit before getting on to the next step.

Now get a large mixing bowl and put your flour, baking powder, walnuts and chocolate chips in. To this add the cooled syrup. And then the egg. Mix everything together really well, till you have a smooth mixture.

Pour this into your tin, sprinkle some more walnuts on top, and in it goes, in to your preheated oven for about an hour, or until a skewer comes out clean. Once done, let it cool in the tin for about 10 mins, and then turn out on to a cooling rack.

Or in any event *try* and let it cool before you do that thing we talked about earlier, you know with the cocoa and butter etc.

 

Best Ever Gingerbread Cake

What’s winter without a bit of ginger eh? And gingerbread. And gingerbread cake. Ahem. You see where I’m going with this. Ahem. So. Yes. Gingerbread cake. Fair to say I’ve tried quite a few recipes, adapted quite a few, but let’s just say I hadn’t stopped looking. Well. Until now. This recipe is absolutely fantastic. Dark, treacly,  very gingery, intense. And yet soft, with an incredibly light crumb, and almost too easy. If you like ginger in your baked good, then prepare to be delirious. And if all of this wasn’t enough this also keeps amazingly well for up to 4 days. In fact if anything, the taste actually improves. So bake on a Sunday and your teatime is pretty sorted for the week. You can even have friends over. This recipe is going to single handedly kick start your social life in the new year. What? Fine. I’m assuming too much. It’s only a cake. And your self control is clearly not as legendary as mine. Ahem.

Must say here that I found this recipe on the bbcgoodfood website (surprise surprise!).

Here we go then:

Ingredients:

250g of butter (softened)

250g of dark muscovado sugar

2 (generous) tablespoons of black treacle

375g of plain flour

5 teaspoons of ground ginger

2 teaspoons of ground cinnamon

2 eggs, beaten

3 pieces of stem ginger (crystallised/ from a jar – optional)

300ml of whole milk

2 tsp bicarbonate of soda

Method:

First thing you want to do is grease and line two standard 7inch victoria sponge tins with baking paper and preheat your oven to 160C, which is about 140C with fan.

While your oven is getting ready gently heat your butter sugar and treacle in a pan, stirring until smooth. Let it cool a bit.

In a large mixing bowl mix together your flour, bicarbonate of soda and ground spices. To this add the treacly-sugar mixture, and mix thoroughly till well combined. To this add the stem ginger and eggs and mix some more.

Warm the milk, just a tiny bit, and add that to your mix and stir till everything is well blended. Your mixture will look a bit runny at this stage, but that’s nothing to worry about.

Pour into the prepared tins. In they go, into the oven, for about 30-35 mins or until a skewer inserted into the centre of the cake comes out clean.

Once done, let them cool in the tins for about 10 mins, and then on a cooling rack till completely cool.

Awesome stuff, no?

 

 

 

Baked Banana Blueberry Date Oats

So I realise that I’m very very lucky in that I actually enjoy my work and don’t quite understand *monday blues*. In fact I quite love Mondays. And all the other days. My only gripe with working weekdays is that I don’t have enough time for a proper cooked breakfast. And if you know anything about me at all, you know that when I say proper cooked breakfast I mean porridge, of course. Oh and baked oatmeal. The real reason I love weekends? I can actually spend half an hour in the morning baking oats. Seriously. So here’s a Sunday morning ritual : pot of tea – loose leaf first flush Assam these days, get boy started on some warm golden milk and a homemade granola bar, and then bake oats. Oh yes.

This morning it was banana, blueberries, dates, almonds, and a splash of Agave nectar. So so beautiful.

Let’s get to it then:

Ingredients:

1 cup organic rolled oats. (You know how I feel about organic, unprocessed food by now. Yes? Good.)

2 small bananas. Sliced

2-3 dates. I used Mejdool – roughly chopped.

1 cup of blueberries – rinsed.

1/2 cup of rice milk. You could use almond milk, even regular milk.

11 almonds – roughly chopped.

1/4 teaspoon of cinnamon powder.

1 tablespoon of agave nectar (totally optional this).

Some boiling water.

Method:

So, first of all you need to pre-heat your oven to 190C, which is 170C with a fan. Then pour your oats into a bowl, cover with just enough boiling water and let them soak for about 10 minutes.

While the oats are doing their thing, prep all your other ingredients – fruits nuts etc. Then stir everything including the rice milk, agave nectar, and cinnamon powder into your oats.

Transfer to a baking dish. I like to put some banana slices on top just because it looks pretty :).

In it goes into your preheated oven for about 20 minutes, till it’s nice and golden on top.

And you’re done. So awesome this is. Baking fruits caramelises natural sugars so everything is sweeter, the flavours deeper. And in any case you know you’re winning when boy wants seconds. Oh yes.

 

Best Spiced (Christmas) Porridge Ever

Oh my god this is seriously the best porridge I’ve ever made, or eaten. And given my forever, unending love for porridge, and the sheer amount of the stuff I eat, that is saying something. In fact that is saying A LOT. Slightly seasonal this, with cinnamon, nutmeg and/ or mixed spice. I added extra dates for garnish but you could make it even more christmassy with dried cranberries, if you like those.

Okay, so, without further ado, let’s do do do. (Or Ho Ho Ho. Ahem. Merry christmas y’all :).)

Ingredients:

(Serves one by the way. Me. Obviously.)

1/2 cup of rolled oats. I use organic jumbo oats – lots more texture, flavour etc, but any kind of rolled oats work. (I have to admit I do not like the ready-in-two-minutes- quick-oats though *oats-snob-alert* HoHoHo.)

Half an apple. Cored. Grated. Or could chop it up quite fine and that would work also.

Half a carrot. Grated.

3 dates. Pitted.

1 teaspoon of almond butter.

1 teaspoon of coconut oil.

1 cup of water.

1/2 cup of almond milk.

Spices:

1/2 teaspoon of cinnamon powder.

1/2 teaspoon of nutmeg powder. (Of course freshly grated nutmeg is what you really want, but I didn’t have any at hand, and the powder worked pretty well.)

Pinch or two of mixed spice (optional).

 

Method:

So basically all you do is put your oats, water, almond milk, carrot, apple and 2 of the 3 dates into a saucepan, give it a good mix and cook it on a low to medium flame for about 8-10 minutes till its all lovely and gooey and porridge-y. Remember the more you stir, the creamier your porridge will be, so don’t be shy.

Once your porridge is ready. Take it off the heat and add your almond butter and coconut oil to the saucepan and give it a good stir till everything is nicely mixed together. The almond butter and coconut oil take this porridge to another level altogether. The creaminess is plain ridiculous. Anyway, time to put your spices in, and stir some more. By this point your kitchen actually smells like “’tis the season to be jolly!” Truly.

Now, pour your porridge into your serving bowl. And go crazy with the toppings! I used sliced apples, dates, almonds and toasted coconut flakes. But hey, whatever you fancy!

Christmas for breakfast. In a bowl. And so good for you, its not even funny. SoMuchWin.

 

A Bagful of Almonds – III – Chocolate Coconut Bites

Okay, so I have obviously saved the best for the last. You know when it’s mid-morning, or late afternoon, and you crave something sweet, and invariably reach for a bar of chocolate, or in my case, a flapjack? Sound familiar? Yes? Well, these little drops of goodness are perfect for those times, and they have absolutely nothing bad in them. Actually a health food. So you can stuff your face, within reason, without the slightest twinge of guilt. The sweetness in these comes from sticky sweet dates, the creaminess from almonds and coconut oil, and the general awesomeness from cocoa powder. Oh and this is another one for your blender by the way.

Should we get straight to it then? Good.

Ingredients:

1 cup of almonds.

1 cup of desiccated coconut.

3-4 tablespoons of almond butter (you could use any nut butter here).

1-2 tablespoons of coconut oil.

6-7 big fresh sticky dates – Medjool are really good, but I’ve made these with Daglet Nour dates as well, and those work just as well.

Drizzle of honey (optional).

Method:

First of all put your almonds and desiccated coconut in to your blender and blend till a flour forms (remember to use the milling blade if like me, you are doing this in the Nutribullet).

Next add the nut butter, coconut oil, cocoa powder, honey, and blend (extractor blade now). Then add the dates, slowly, so say, two at a time, and blend till you’ve used up all the dates and you’re left with a thick sticky mixture. Do take care not to over blend, because if you do your mixture could become too oily (almonds will release their oils, longer you blend).

So once you have your sticky mixture ready all you need to do is roll portions into balls and then dip those in extra coconut to coat them. Leave them to firm up a bit in the fridge for about an hour or so, and you’re done.

Incredibly good. And so nutritious. And they keep really well in an airtight container, in the fridge, for about a week. All those chocolate/sugar cravings sorted for a week. You’re welcome.