Apricot & Seed Balls
1/4 cup shredded coconut
1/4 cup seeds (we used pepitas, sunflower, flax)
3/4 cup rolled oats
1 cup dried apricots (approx 130g)
1/2 cup raisins
2 Tbsp tahini OR cashew butter
2 tsp honey
Lightly toast the coconut and seeds in a pan over medium heat, until the coconut is just starting to colour. Be sure to watch them and give them a stir while toasting. Tip the coconut and seeds into a mixing bowl and set aside to cool.
Place the oats, apricots and raisins into a food processor. Process on a medium speed until the mixture resembles very coarse sand (see below).
Tip the apricot mixture into the bowl with the seeds. Add in the tahini OR cashew butter, and the honey. Stir with a spoon to roughly combine, then use your hands to thoroughly mix all the ingredients together.
Take approximately one heaped tablespoon of the mixture and roll into a ball shape with your hands. Repeat until you have used all the mixture. The recipe should make about 16 balls.
Keep the apricot and seeds balls in an airtight container in the refrigerator.
- A mix of different sized seeds works well. Don't only use pepitas as they are so large.
- For lunch-box friendly balls, be sure to use the tahini, not the cashew butter.