CHOCOLATE CHAI CANDIES

Makes about 25 candies

You will need:

12 plump medjool dates Generous handful of walnuts 4 tablespoons cacao powder or cocoa powder 3 tablespoons extra-virgin coconut oil Smattering of sea salt 2 chai teabags, torn open

1

De-stone the dates before dropping them into a food processor. Medjool dates are juicier and creamier than regular pitted dates, and can be found in most supermarkets and health-food stores now. Expect to pay a little more for them (you’ll forgive me when you taste them).

2

Add the walnuts to the food processor, along with the cacao powder or the cocoa powder, whichever you’re using, the extra-virgin coconut oil, the sea salt, and the contents of the two chai teabags. Whizz for 1-2 minutes. If you pinch the mixture with your fingers, the candy crumbs should hold together nicely.

3

Using a generous teaspoon, mould the candy mix into teeny bonbons. Your hands will become slippery, naturally helping the process. Expect to get around 25 candies from the batch, depending on how many times the teaspoon fell into your mouth. Put them in the fridge to set them. Store them in the fridge, or freeze them for up to 3 months.