coconut, chia and apricot bliss balls

1½ cups (240g) blanched almonds

1 tablespoon vanilla extract

1 tablespoon coconut oil

¼ cup (25g) LSA mix+

2 tablespoons white chia seeds

1 cup (80g) desiccated coconut

1½ cups (225g) whole dried apricots

  1. Place the almonds, vanilla, coconut oil, LSA mix, chia seeds, 
half the desiccated coconut and 1 cup (150g) of the apricots in 
a food processor and process for 1–2 minutes or until the mixture comes together. Transfer to a bowl. 
  2. Finely chop the remaining apricot, add to the bowl and stir to combine. 
  3. Place the remaining coconut on a large plate. Roll tablespoons of the mixture into 
balls and roll in the coconut to coat. Makes 28.

+ LSA is a mixture of ground linseeds, sunflower seeds and 
almonds. Find it in the health food aisle of the supermarket.

Note: The bliss balls will keep refrigerated for 2–3 weeks.

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