Nothing tastes as good as green feels

1. Combine the peanut ball ingredients in a bowl, stir well, then transfer to the freezer for 1 hour to set.
2. Divide the mixture into 10 equal portions or 15g (½oz) scoops.
3. Roll each of these into a ball. If they start to melt, put them in the freezer for 30 minutes, then re-roll.
4. To make the chocolate sauce, grate the cacao butter.
5. Melt it, along with the coconut oil, in a dehydrator set to 48ºC or in a double boiler.
6. Stir in the remaining chocolate sauce ingredients until well combined.
7. Half-fill 10 mini chocolate cup cases with the chocolate sauce.
8. Carefully place a peanut ball on top of the sauce in the middle of each case.
9. Refrigerate for a minimum of 15 minutes to set and until you are ready to serve.

Extract from The Uncook Book  by Tanya Maher (Hay House, £11.89)