balls 1

In preparation of Susan Jane White coming to the Spiegeltent on 17th October (which we’re all super excited about!!) I took myself off to the local book store and purchased her newly released book ‘The Virtuous Tart’ and this recipe comes from this book.  Flicking through the book I was met with such an array of delightful recipes, how was I going to pick one!  I have a bit of sweet tooth (as anyone who knows me well will verify!) but am also quite partial to savoury dishes so Sea Salteasers it was then, as they sounded like they would fullfil both the yin and yang of my tastebuds!


Sea Salteasers

6 tbsp barley malt syrup

4 tbsp light or dark tahini

1 tsp real vanilla extract

4 tbsp milled chia seeds

4 tbsp ground almonds

3 tbsp cocoa powder

good pinch of sea salt flakes


1.  Using a fork, beat the barley malt syrup, tahini and vanilla together in a saucepan over your lowest heat.  As soon as the mixture turns glossy take it off the heat.

2.  Measure in the remaining ingredients and mix together, this may take a bit of effort as malt is seriously sticky.

3.  Taking a small cherry-sized ball of the mixture, roll it between the palms of your hands to form a small ball.  Don’t worry they’ll firm up once chilled.  You should get about 30 balls.

4.  Store them in the fridge or freezer and enjoy!


‘They are The Snazz’ as Susan Jane White says and after being passed around the shop we couldn’t agree more!