MAKES: 15-20 BALLS
160g pitted dates, chopped
50g rice bubbles
½ tsp orange extract
2 tbsp cocoa powder
1 tbsp maple syrup
100ml boiling water
Measure all of the ingredients into a food processor with the boiling water and blitz until the mixture is finely chopped and well blended.
Transfer the mixture to a bowl and shape into 15–20 balls.
Roll in cocoa powder or coconut as you wish. Chill on a plate in the fridge for at least 1 hour to firm up before eating.
The balls will keep in an airtight container in the fridge for up to 1 week.
PEACH, APPLE AND BLUEBERRY FOOL
MAKES: 6 PORTIONS
2 ripe peaches, quartered
1 apple, peeled and diced
2 tsp maple syrup
120ml double cream
100ml Greek yogurt
Put the peaches and apple into a steamer. Steam for 8 to 10 minutes. Add the blueberries for 2 minutes. Blend until smooth using a stick blender. Cool.
Whisk the double cream until lightly whipped. Stir in the yogurt. Add the maple syrup to the fruit when cold. Mix into the cream mixture. Spoon into small glasses or pots.
MAKES: 1 WATERMELON PIZZA
300g natural yogurt (or dairy-free alternative)
A selection of fresh berries such as blueberries, strawberries and redcurrants
Mint leaves, for decoration
Honey or maple syrup, to drizzle
Cut a thick slice of Watermelon, roughly 1 inch thick.
Dollop yogurt onto the slice of watermelon then top with fresh berries, mint and a drizzle of honey or maple syrup. Cut into pizza slices and serve.