MANGO MACA RICE PUFFS

Periodically craving fat and sugar is hardwired into our brains. Most natural sugars come in packages that contain other nutrients and/or ample fibre to buffer their uptake into our bloodstream. Likewise, in nature, most fats are not easy to find and are bundled up with proteins and vitamins and minerals. So it doesn’t hurt to have a moderate intake of the good sugars and fats and these little energy balls are delicious. Seek out some sulphur-free naturally dried mango, as the discolouration from processing without sulphur is minimal and the flavour is so much better.

Makes 24

30g chia seeds 40g puffed brown rice 100g dried mango, cut into 1 cm pieces 25g goji berries 75g shredded coconut 2tbsp maca powder Grated zest of 1 orange 60g cocoa butter 180g honey 2 vanilla beans, split and seeds scraped 1Soak the chia seeds in 125ml of water for at least 30 minutes until the seeds have absorbed all the liquid. 2In

a large bowl, combine the puffed rice, dried mango, goji berries, coconut, maca powder and orange zest. Stir until well combined. 3Melt

the cocoa butter in a small saucepan over a low heat, then add the honey and vanilla seeds. Stir until runny. Pour this over the rice mixture then add the soaked chia seeds and stir until everything is well coated. 4Roll

the mixture into golfball-sized balls, pressing the ingredients together to bind. Place on a plate and leave to set at room temperature for about an hour. These can be stored in an airtight container for up to two weeks.