Do you, like me, find you have to constantly adjust quantities in recipes? It’s not only that the servings have to be scaled-down, but the amount of salt, sugar or fats, too. I used to find this wearying, but I quickly realised it’s just a chance to get creative.
Today, pottering with what I thought was a simple recipe turned out to be another session of ‘think on your feet’. Recipes are a bit of a game, and my general default now is to play with them. Treating recipes as guides rather than prescriptions is very liberating: the more you do this, the easier it becomes. This recipe, for example, is for a healthy snack. The mixture was in fact just a gloopy mixture, impossible to roll. Of course, it still tasted lush, so instead of writing it off as a failure, I realised that one could simply dollop the mouse-like mixture into dessert bowls, top with some fresh fruit, and serve. So – here is 2 recipes in 1. Stop at step 4 for dessert, or carry on to step 6 for a snack: either way, it will perk up a drab March day.
1 ripe mango, roughly chopped
1 cup coconut shreds
3 dsp coconut oil
1/2 lime, juiced
Zest of 1 lemon
1 dsp honey
1 dsp lucuma
2 tsp ground chia seeds
1. Grind the coconut into fine pieces and set a quarter aside for dusting the sweets later
2. Add coconut, mango, lime juice, coconut oil and honey to food processor. Whizz until combined and mousse-like
3. Add lemon, zest, lucuma and chia powders. Blend again. The mixture will be like firm cream
4. Turn out into a bowl and set aside for 10 mins for chia to bulk up
5. Use a teaspoon to put neat-ish dollops on a line sheet. Put into the fridge to set for about half an hour
6. Roll into neat balls, and roll these in the coconut you set aside earlier
Will keep stored in fridge for 3 days.