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Cashew and coconut balls

These cashew and coconut balls are the perfect snack recipe to get you through the afternoon slump.

Serves 16 balls Prep 15 min + cooling + chilling Cook n/a

Ingredients

  • 125g pitted dried dates, chopped
  • Zest ½ orange and 4tbsp juice
  • 150g unsalted cashews
  • 150g soft dried apricots, diced
  • 25g desiccated coconut

Method

  1. Mix the dates with the orange zest and juice in a heatproof bowl. Cover with clingfilm, then microwave for 2 min (or set aside to soak for 1 hr). Leave to cool.
  2. Whiz the cashews in a food processor until finely chopped. Add the cooled date mixture and the apricots, then process until combined. Roll into 16 balls, then roll each ball in the coconut.
  3. Chill on a plate for 1 hr or until firm. Store in an airtight container in the fridge for up to a week, or in the freezer for up to 2 months.

Nutrition per serving

100 2.4g 5.6g 1.7g 1.9g 9.6g 0g 14mg 10.8g 1.1mg Read more on how we calculate nutrition.

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