APRICOT & SEED PROTEIN BITES

Puree 140g dried apricots in a food processor with 150ml boiling water and 40g rolled oats. Scrape the mixture into a bowl. Toast 40g desiccated coconut, 25g sunflower seeds and 1 Tbsp sesame seeds in a medium non-stick frying pan over low heat. Stir the coconut mixture into the apricot mixture with 15g dried cranberries, 3 Tbsp hemp protein powder and 1 Tbsp chia seeds to make a thick paste. Roll into a long log on a sheet of plastic wrap. Wrap tightly, chill, then slice thinly to serve. Keep in the fridge for 2 weeks. Serves 14 (1 piece per serve). ➤