White chocolate bunny tails
Makes 26 balls Cost per serve $0.35 time to make 45 min, plus overnight soaking 2 cups unsalted
roasted cashews ¹⁄³ cup desiccated coconut 100g chopped dried apricots 1 tablespoon white chia seeds 200g quality white chocolate 1 tablespoon
grapeseed oil 1½ tablespoons dried
yoghurt powder 130g shredded coconut,
for rolling 1 Place cashews in a large bowl. Cover with cold water, leave to soak overnight. drain cashews and place in a food processor. Blitz to a finely chopped texture. 2 add the coconut and the apricots. Process until finely chopped. add the chia seeds and process to combine. 3 line two trays with non-stick baking paper. Carefully roll level tablespoonfuls of the mixture into balls and place them on one prepared tray. 4 Combine white chocolate, oil and yoghurt powder in a bowl. Heat in the microwave on high for 1 minute, or until mixture is melted and smooth. Working one at a time, dip the balls in the chocolate mixture, drain off excess and place on remaining tray. Sprinkle the bunny tails with shredded coconut. Refrigerate for 10 minutes, or until firm. Note Keep choc bunny tails in an airtight container and refrigerate in warm weather if needed.