PISTACHIO, CARDAMOM AND ROSE BALLS

‘Bliss balls’ and the like are super popular these days, and for good reason – they are filling, delicious, easy to make and last well. And while some can be a bit dense and rubbery, these fragrant little numbers are neither. You could swap the LSA mix with almond meal and leave off the chocolate if you’re being a bit more health conscious.

MAKES 10–12

½ cup (70 g) pistachios

½ cup (60 g) LSA mix

8 dates, pitted

1 Tbsp honey

1 tsp vanilla bean paste

1 tsp rosewater

¼ tsp ground toasted cardamom (here)

A generous pinch of sea salt, plus extra to serve

½ cup (75 g) roughly chopped white chocolate

Edible flowers, to garnish (optional)

Combine all the ingredients (except the chocolate and flowers) in a food processor or high-powered blender. Blend to a rough, sticky paste.

With damp hands, roll the mixture into 10 to 12 balls about the size of a walnut shell. Pop in the fridge to cool and firm up for at least 15 minutes.

Melt the white chocolate in a bowl over a saucepan of simmering water. Drizzle the chocolate over each ball, sprinkle with a few edible flowers and a little more sea salt and return to the fridge for the chocolate to set.