These chocolate-topped mini puddings containing avocado, chia, raspberry and of course, cacao should sort out any after-dinner "Need chocolate" or "Need...something...more..." cravings and are full of healthy fats, fibre, and of course, chocolate.

These truffles are moist and decadent, have a chocolately texture with the cacao butter base, but still have a lovely strong feijoa flavour.

With feijoa season well and truly upon us in the south pacific, even the most hardened feijoa lovers are starting to wonder what to do with the excess!  I was asked by Plastic Free Pantry to adapt a recipe that used chocolate & wine biscuits to make them with packaging-free ingredients. I was making nut mylk at the time and so it seemed natural to utilise the nut grounds as the base. You can happily halve the recipe if you want a smaller quantity, or you can freeze the extra mixture or the balls until they are needed.

Do you know how easy it is to make a quickie version of jam, using raw fruits and chia seeds? This one utilises a big excess of feijoas that we have at home right now. Other great ideas are boysenberries (or any berries), figs, and plums.

Ingredients for 1 medium jam jar:

• 12 medium sized, ripe feijoas
• 2 Tbsp chia seeds
• 3 Tbsp coconut sugar
• 1 tsp powdered ascorbic acid (Vitamin C) - not essential but helps to preserve.

Blend together until smooth and pour into a jam jar. Allow 1/2 hour at least to jellify before using. Store chilled in fridge.

This delicious nut milk is worth every moment of prep time. It's sweet but not overly, the dates making a lovely and elegantly simple addition. I have used beautifully fresh nuts and dates from Plastic Free Pantry here on Waiheke Island. Always try to use fresh nuts. Buy them fresh from a great supplier and ensure you store away from heat & light in airtight containers and use within a few months if possible. This recipe is part 1 of a 2 part creation towards a recipe that will utilise the nut & date grounds.