COCONUT, LIME AND MINT LADOO

 
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The original bliss ball or "energy ball," an Indian ladoo is a ball-shaped sweet that’s usually made of nuts and dried fruit. It's a super simple, no-cook recipe to make with the whole family and is particularly fitting for hot weather thanks to the cooling lime, coconut and mint. Make sure to store them in the fridge — they should last for up to a week. I created this recipe for East by West (find it on page 84) and it has since become a firm favourite.

 

INGREDIENTS

Makes 24 balls

Serving size: 1-2 balls

200g (13⁄4 cups) ground almonds
140g (13⁄4 cup) desiccated coconut
3 tbsp maple syrup
Zest of 2 limes
1⁄2 tsp vanilla extract
1 tsp peppermint extract
100g (1⁄2 cup) coconut oil
Pinch of sea salt

  1. Blitz the ground almonds, 60g (3⁄4 cup) of the desiccated coconut, the maple syrup, zest, vanilla extract, peppermint extract, coconut oil and sea salt in a food processor, until chunky but evenly mixed.

  2. Taste the mixture and add a drop more of the peppermint extract if needed, then blitz again.

  3. Take small pieces from the bowl and roll them into twenty-four bite-sized balls with the palms of your hands. Refrigerate for around 20 minutes, until firm.

  4. Spread out the remaining desiccated coconut and roll each ladoo in it until completely covered. Store in the fridge for up to a week or keep in the freezer for a refreshing snack.

 
SUMMER, SPRING, VEGAN, SWEETS, CELEBRATIONJasmine Hemsley