CHOCOLATE DOSHA WALNUT BALLS
I was inspired to make these chocolate Dosha walnut balls (or “chocolate brains,” if you like) for my friend Toni, who was pregnant and in need of snacks. I went through the cupboards in her kitchen, mixed up some maple syrup and ghee into a paste, spread it between two walnut halves and presented her with a little walnut whip sandwich — without the whip! She loved it and sent me back to make a few more. The next time I made them I took it up a level by dipping them in chocolate to transform them into delicious sweets that are also worthy of a gift.
Although it’s often presented as a low-sugar, antioxidant-rich treat, good-quality dark chocolate is often rich in caffeine due to its high cocoa content. This makes it very stimulating and therefore best enjoyed in very small amounts and earlier in the day. By lightly coating in chocolate you keep the caffeine on the down-low while still enjoying the flavour of real chocolate, along with a satisfying creaminess and crunch. Vata types don’t do so well with caffeine but are good with creamy and sweet — so it’s white chocolate for you. Nearly all nuts aggravate Kapha because they are rich and very nourishing, but walnuts are definitely the best option.
You can find this recipe in East by West on page 98.
INGREDIENTS
For Vata
20 walnut halves (around 30g or 1⁄4 cup)
2 tbsp ghee
1 tsp jaggery
1 tbsp fennel seeds, toasted and ground (see page 265)
Pinch of sea salt
100g white chocolate
For Pitta
20 walnut halves (around 30g or 1⁄4 cup)
2 tbsp ghee
1-2 tsp coriander seeds, toasted and ground (see page 265), plus extra to decorate
1 tsp jaggery
1⁄4 tsp peppermint extract
Pinch of sea salt
100g dark chocolate
For Kapha
20 walnut halves (around 30g or 1⁄4 cup)
2 tbsp ghee, at room temperature
2 tsp maple syrup
1⁄4 tsp or more chilli flakes, plus extra to decorate
1⁄2 tsp ground cinnamon pinch of sea salt
100g dark chocolate
METHOD
Preheat the oven to 170°C (fan 150°C/gas mark 3) and toast the walnuts on a baking tray for 5 minutes. Alternatively, toast them in a dry frying pan over a low–medium heat until fragrant and golden all over. Continuously stir and watch closely — they’ll take around 1-2 minutes to toast. Allow to cool.
Mix together the rest of the ingredients, apart from the chocolate, in a small bowl. Place the bowl in the freezer and chill until firm (around 1 hour).
Run a 1⁄2 teaspoon measuring spoon along the chilled mixture until full, then sandwich the ball of mixture between two walnut halves. Continue until you have ten sandwiches. Place in the fridge or freezer to chill.
Meanwhile, gently melt two-thirds of the chocolate over a bain-marie until just melted. Immediately remove from the heat and stir in the remaining chocolate until melted. Working quickly, dip each ball into the chocolate using two forks and then place on a plate or board lined with baking parchment. Decorate according to your Dosha.