White choco­late bunny tails

Healthy Food Guide (Australia) - - RECIPES -

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.

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