Chewy Cacao Raisin Walnut Bites

These are the kind of thing I make when I want something sweet without turning on the oven. There is no cooking at all. You tip the walnuts, cacao, raisins and vanilla into a processor, let it whirr until the mixture clumps together like damp sand, and roll it into little balls. The raisins do the sweetening, which is why the flavour tastes richer than a plain handful of nuts and fruit has any right to be.

Raw cacao powder is worth a small detour. It is cacao beans ground up without being roasted at high heat, so it tastes a bit more bitter and fruity than the cocoa in your baking cupboard. Walnuts bring their own earthiness and a little natural oil, which is why the mixture sticks together without any butter. If your raisins are very dry or hard, soak them in warm water for ten minutes and drain them well before blending. It makes a real difference to how the dough holds.

Walnuts are one of the few nuts that are grown and eaten widely across many cuisines, from the Middle East to China to Europe, and they have been in traditional sweets for a very long time. That history is a good reason to keep them in your pantry. Buy them in small bags and store them in the fridge or freezer, because the oils in walnuts go stale faster than the oils in most other nuts.

For storage, keep the balls in a covered container in the fridge. They firm up nicely after an hour or so and stay good for about a week. They also freeze well. Lay them on a tray so they do not stick together, freeze them for an hour, then move them to a bag. Take out a few at a time when you want one.

If you want to make them into a fuller snack, serve a couple alongside a cup of tea or a glass of cold milk. They sit nicely next to a bowl of fresh fruit after lunch. For a slightly more indulgent plate, they are lovely beside a spoonful of plain yoghurt with a little cinnamon stirred through. For breakfast ideas, the Warm Ginger Oatmeal with Berries pairs well with a cacao bite on the side, and if you like nut-based desserts, the Fudgy Chocolate Mug Cake with Walnuts shares the same chocolate and walnut comfort in a warm form.

Nothing here needs to be perfect. If the mixture seems too dry, add a teaspoon of water. If it is too wet, add another tablespoon of walnuts. Roll them as you go, and let them be a little uneven. They are meant to be homemade.