Choc jaffa balls

Chop the dates into small pieces and soak them in the orange juice for a few minutes, turning them around so that they are all submerged in the juice.

Pulse the oats and cashew nuts in a food processor for 30 seconds. Add the soaked dates with the orange juice, then add the cacao powder and the orange zest. Blend all the ingredients until the mix has a smooth texture – about 2 minutes.

Roll the mixture into small balls about the size of a small Brussels sprout, and coat each one in your favourite coating. Roll the balls in the coconut for the first option and dip them in melted chocolate for the second (leaving them to harden). For the third option, mix all the ingredients in a bowl and cover each ball for a fab hot pink colour! 

Store in the fridge for up to a month. 

Light and chocolatey, these make a great treat and are perfect for kids’ lunchboxes or for that mid-afternoon slump when you are looking for something sweet. Lovely on their own, or even spread on toast!