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Hope you all had a wonderful weekend. Have you got your Simple Salad Recipe in yet? If not, today is the last day for entries so get yours in for the chance to win a copy of my upcoming eBook Get Vital!. Email me your recipe at casey@caseylorraine.com before sleeping the night away.

I certainly did. It was packed full of parties for birthdays, weddings and housewarmings. It’s been sensational but I must say I’m looking forward to a very productive and more quiet week of getting work done and ticking off my list.

I’ve been head down this afternoon, only to stop for a quart of delicious juice of broccoli, cucumber, lime and ginger and some more water. Just half an hour ago I felt like whipping up something sweet but not wanting to leave the house for groceries, I threw together whatever I had in the cupboard for a delicious variation on my Better Than Nutella Balls that I featured here recently. While I LOVE the coconut in the original recipe, these little balls were super sweet, indulgent and had the flavour of “naughty” – just what I was looking for .

Here’s the recipe for those of you who don’t want to leave the house one hungry evening…

1.5 cups almonds
1 tablespoon carob powder
1 tablespoons cacao powder
1/2 cup sultanas
7 medjool dates
1/2 teaspoon cinnamon
Pinch cloves
Pinch Himalayan Crystal Salt

Put all the dry ingredients in a food processor. Using the “S” blade, process the dry ingredients until roughly combined. Add the dates and sultanas and process until sticky and well combined. Form the sticky mixture into small balls. Put into the fridge and enjoy one hour later or do as I just did – put them in the freezer for a half hour and nosh away on a couple!

I wait a half hour to an hour after eating these dessert balls and then have a big mug of Yogi Tea Detox blend with stevia drops and I feel like I’ve been transported back to cookies and tea as a child…yet so much healthier, yummier and I feel great afterwards.

If you’re watching the sugar content of your food and drinks because of a yeast issue or sugar sensitivity, I recommend putting the meat of two young coconuts in a food processor with the cacao and carob powder, the cinnamon, cloves and Himalayan Crystal Salt for ultra-yum dessert without the high sugar content.

Enjoy the sweet life.

With love xx