GO ON, HAVE A BALL

The Observer - - WEEKEND - WORDS: JES­SICA BROOK PHOTO: AN­DREW YOUNG

These tempt­ing lit­tle balls are a de­light­ful com­bi­na­tion of sweet and crunchy.

APRICOT AND CHIA BALLS

Makes 36

IN­GRE­DI­ENTS

500g dried apri­cots, 1⁄4 cup (60ml) hot wa­ter, 1⁄4 cup (20g) shred­ded co­conut, 1⁄3 cup peanut but­ter, 1⁄4 cup (60 ml) honey, 1 tbsp co­coa pow­der, 1⁄4 cup (35g) sesame seeds, 1 cup (160g) pepi­tas, 1⁄4 cup (35g) chia seeds, 1 cup (90g) rolled oats

METHOD

Line a large tray with non-stick bak­ing pa­per. Place half the apri­cots in a heat­proof bowl.

Cover with the hot wa­ter and soak for 15 min­utes. Drain and place in a food pro­ces­sor with co­conut, peanut but­ter, honey and co­coa pow­der. Process to form a thick paste.

Finely chop re­main­ing apri­cots and place in a bowl with sesame seeds, pepi­tas, chia seeds, oats and apricot paste. Mix well to com­bine.

With lightly wet hands, roll heaped ta­ble­spoon­fuls of mix­ture into balls and place on pre­pared tray. Re­frig­er­ate for 1 hour or un­til firm.

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