• 60 ml cream
• 360 g white chocolate
• A few drops of coconut essence

Place these ingredients in a heat proof bowl. Melt them over a pot of boiling water being careful not to let the bowl touch the water.

Stir to combine and when the chocolate is melted remove from the heat and leave to cool. Refrigerate until firm.

Scoop out teaspoons full of the mixture and place on a lined tray and refreeze for about 30 minutes.

Roll into balls and roll in desiccated coconut. Store in the fridge (out of sight!)

• 1 kg mince
• 1 large chopped onion
• 2 tbsp oil
• 1 heaped teaspoon of crushed garlic
• Brown these ingredients in a large pot and then drain any excess oil. Then add the following.
• 3 cups water
• 2 cans chopped tomatoes
• 440 g can of tomato sauce
• 1 can each of chick peas, red kidney beans, whole kernel corn and white beans
• 1 small jar of olives
• 1 satchel of Taco Mix

Simmer for at least 15 mins and season to taste.

Garnish with grated cheese and chopped avocado and serve with sour cream and corn chips