The ideal energy boosting, virtuous snack to have at any time of the day.
Soak 10 chopped Madjool dates overnight in a bowl of strong Darjeeling tea until they are plump
and moist. Drain and blend for 1 minute with cacao powder (50g), chopped raw almonds (25g),
maca root powder (1tblsp) and a good pinch of Himalayan salt. Add coconut flakes (200g),
agave syrup (20g) and grated lemon zest (2tsp) to the blender and blitz till you get a good rough
mixture. Form into small balls and bake for 7 minutes on 180°C/350°F/gas mark 4. Cool and store
in an airtight jar – they’ll last up to a week.
Tea + fruit = a new flavour sensation. Experiment with different combinations to bring desserts and
meats alive. Simply make up the tea, pour over the fruit, leave overnight, strain and store in the
fridge until ready to serve. We love Earl grey prunes with panacotta and ginger tea pineapple
with a summer chicken salad.