MANGO & BRAZIL NUT WONDER BALLS
Dark/bittersweet chocolate is good for the soul and lifts the spirits, which is exactly what these moreish treats are sure to do. Good-quality cocoa is also a surprisingly beneficial source of iron, magnesium, manganese and zinc.
85 g/3 oz. dried mango
25 g/1 oz. desiccated/dried unsweetened shredded coconut
60 g/21/4 oz. Brazil nuts
2 teaspoons maca, lacuma or baobab powder
1 tablespoon maple syrup
100 g/31/2 oz. dark/bittersweet chocolate, 85% cocoa solids, broken into squares
1 teaspoon coconut oil
wooden skewer, baking sheet, lined with baking parchment
Ryland Peters & Small, 2018
Soak 50 g/1¾ oz. of the mango in hot water for about 1 hour until soft. Meanwhile, set aside a slice of the remaining dried mango and cut it into 12 small pieces to decorate. Toast all of the coconut in a large, dry frying pan/skillet over a medium-low heat until light golden.
Drain the soaked mango and put it in a food processor with the Brazil nuts, the 25 g/1 oz. toasted coconut (reserving the 2 teaspoons to decorate), maca (or lacuma or baobab) powder and maple syrup, and process to a smooth-ish paste. Snip the rest of the dried mango into pieces, add to the processor and process again.
With damp hands, form the mango mixture into 12 large, marble-sized balls and chill in the fridge until needed.
Place the chocolate and coconut oil in a heatproof bowl over a pan of gently simmering water, making sure the bottom of the bowl does not touch the water. Heat gently until the chocolate melts. Remove the bowl from the heat and leave to cool slightly for 3 minutes.
Place a ball on the skewer. Dunk it into the chocolate to coat. Place on the lined baking sheet and remove the skewer, covering the hole with a little chocolate. Decorate
a piece of dried mango. Repeat with the rest. Chill in the fridge for 30 minutes. They will keep in an airtight container in the fridge for up to 2 weeks.