This recipe is packed full of flavour and energy. Perfect for after school treats or a nibble on the run. They are zesty, sweet and that perfect thing when 3.30 comes around.
Apricots are not only rich in dietary fibre, they also are high in Vitamin C and Vitamin A.
When purchasing your ingredients, always go for the sulphur free apricots. They are more juicy and delicious but importantly they also free from the preservative sulphur dioxide, which can aggravate some people (especially those with asthma). You will find them in most health foods stores – but as they are free from sulphur they will not be the bright orange colour your might be used to, rather they will be brown/burn orange colour. I buy my organic apricots from Mona Vale Wholefoods Store.
This recipe is gluten free, grain free, vegan, vegetarian and raw
Ingredients
1 cup of almonds (organic or at least pesticide free)
1/2 cup walnuts
1 1/2 cups of organic (sulphur free) apricots
1 cup of chipped coconut (also sulphur free)
2 – 3 tbsp fresh lemon juice
1 tbsp chia seeds
1 tbsp fresh lemon rind
Method
1. In a food processor, add all the dry ingredients: nuts, coconut, seeds. Turn machine on and roughly chop.
2. Add in remaining ingredients and process again. I like to leave my mixture a little bit crunchy but this part is completely up to you.
3. Roll into equal sized balls and if you like you can roll them in some extra coconut.
4. Serve straight away or pop into the fridge or freezer to enjoy a little bit later.