I’ve made my fair share of energy balls and raw desserts over the years, the kind born from an athlete’s sweet tooth and a devotion to “healthy indulgence.” So, truth be told, I’m rarely seduced by these treats anymore.

But every now and then, hunger strikes and choices are few. That’s how I found myself giving this one a chance, even though, honestly, chocolate and seaweed had long parted ways in my kitchen (or so I thought).

And my, did it humble me. Rich, velvety chocolate. Gentle sweetness. A prickle of sea salt. And the most delicate touch of umami, not fishy in the slightest (take note, spirulina and chlorella). Perfectly balanced. Unexpected. Deeply satisfying and quietly nourishing.

So here it is, a little copycat of the one that surprised me at Home Wellness in Primrose Hill, London, now ready for you to make and enjoy at home.

This recipe began as a way to use up leftover pumpkin and beans... humble beginnings for something that turned out quietly magical. Inspired by the Thai dessert Bua Loy, where chewy tapioca pearls float in sweet coconut milk, this version lets pumpkin take centre stage in a dance of smooth, sweet, salty, and nourishing flavours. Gently warmed with coconut and honey, lifted with miso and sesame, it’s a bowl of nostalgic comfort that balances yin and yang: creamy and earthy, soothing and strengthening. Rich in complex carbs, plant protein, fibre, and minerals, it’s the kind of autumn dish that feeds both body and spirit, reminding us that simplicity, done well, can feel like home.