Happy Easter!

We've spent most of this week trying to come to terms with how it's already Easter, where the past 3 months have gone and how we're only just getting over the Christmas feasting - never mind preparing for Easter feasting. Amongst this, and some last minute 'get out of London' planning after realising we have 4 whole days off (can you believe it?), we've also found the time for some Easter themed fun though. Easter themed fun meaning playing with cacao, eating too much and getting what we've recently experienced to be a 'cacao high'. All in the name of recipe development of course.

The outcome was our peanut butter + cacao easter balls, which have graced our sweet treats menu this week (and can still be yours if you order lunch tomorrow!). A gooey, sweet peanut butter centre rolled in raw cacao powder. You'd never guess they were good for you. 

And in the spirit of sharing, we have the recipe below for you. Perfect for those who want to avoid the traditional sugar-laden easter eggs this weekend, or in our case, have already over-indulged in sugar-laden easter eggs and want something a little sweeter on the stomach! They're also suitable for vegans and definitely kid-friendly, so an easy treat to make if you have guests over the weekend. And what's better - a few of these for breakfast on Easter morning totally counts as a healthy and delicious breakfast! 


Makes 12


- 2 cups of dates, soaked 

- 1 cup cashews 

- 3/4 cup of peanut butter (natural) 

- 1 tsp vanilla 

- 1/8 tsp salt 

- 1 tbsp water

- 1/2 cup crushed peanuts, roasted 

- 1/3 cup cocoa powder, to roll in 


1. Add the dates to boiling water and soak for 10 minutes, then drain

2. Blend the cashews to a fine powder in a food processor or blender

3. Remove from the blender and place in a large bowl

4. Place the dates, vanilla, salt, water and peanut butter in the blender/food processor and blend to a smooth paste 

5. Add the mixture to the cashew mixture, add in the roasted peanuts a mix until well combined. 

6. Take 25g of the mixture (about half a palm) and roll into a ball shape, then roll in the raw cacao powder. 

7. Repeat until all the mixture has been used. 

8. Store in the fridge to keep them firm!