Love Balls – Chocolate, Rose & Seasalt

Sensuously salty, rose fragranced and moist chocolate covered balls – it doesn't get much better than this! Perfect as an adult-friendly, not-too-sweet after dinner treat – and maybe with a small glass of fine whiskey – or stacked in a pretty glass jar, each layer separated by a piece of baking paper as an edible gift!

There are many versions of this type of balls out there, using every kind of nut and endless variations in flavouring and size. I was first enamoured when trying Bettina Kitchen's version at her London xmas pop-up last year and I asked to have the recipe. She gave me a rough guide: any nuts you like, any sweetener you like, coconut oil, coat in chocolate! My twist is the salt and rose petals – it looks incredible and is just one of those flavour combinations I can't get enough of. I also add a small amount of oats which makes them a little chewy, creamy-tasting and less oily. No-one has detected the oats in there so far, they just merge in with the other flavours. Finally, I've tried keeping the recipe as simple and straightforward as possible :)

I have a version with matcha green tea powder too, with a more in-depth description on how to shape, and coat the balls.

Love Balls – CHOCOLATE, ROSE & SEASALT 

Makes 12 one-inch love balls

Ball ingredients:

200 ml (activated) almonds
200 ml cashews
100 ml oats
1 teaspoon vanilla (ground up whole vanilla pod)
1 generous pinch high quality salt without additives
3 tablespoons coconut oil, melted
3 tablespoons honey or rice malt syrup (the result is best with honey)

Chocolate coating ingredients:

3 tablespoons coconut oil, melted
2 tablespoons (raw) cacao powder
1/2 tablespoon coconut palm nectar
1 pinch vanilla (ground up whole vanilla pod)

Topping:

Dried rose petals
Flaky sea salt, or my favourite: shatters of inca sun salt – Andean salt, a peach-coloured, very salty, rich tasting river salt. 

Method:

  1. Blend the dry ball ingredients in a blender or food processor until you have a crumbly 'flour’. Take care not to over-process, you still want to see some nut pieces in there. 
  2. Add the wet ball ingredients and process until the mass sticks together. Shape into a ‘sausage’, cover in clingfilm and cool in fridge or freezer until firm enough to slice and shape into 12 balls. Chill the balls.
  3. For the coating, melt the coconut oil, add the dry ingredients and mix very well.
  4. Coat the balls in the chocolate twice, chilling in between coats.
  5. Once coated, use the last of the chocolate to drizzle a small drop on top of each ball. Immediately sprinkle with rose petals and salt, making sure they stick to the drop. 

Keep in an airtight container in the fridge for up to two weeks.