CASHEW, APRICOT AND COCONUT TREATS
CASHEW, APRICOT AND COCONUT TREATS
Recipe
MAKES 12
YOU’LL NEED
100g fine desiccated coconut
100g quick-cook rolled oats
generous pinch sea salt
½ tsp cardamom
120g sticky, soft, plump dried apricots
150g cashew butter
2 tbsp maple syrup
1 tsp vanilla extract
- In a small pan on the stove, toast 60g of the coconut until aromatic and lightly golden.
- Place oats, toasted coconut, sea salt and cardamom in a food processor and pulse until finely ground.
- Add apricots and pulse again until they are completely broken down. Add the cashew butter, maple syrup and vanilla and pulse until the mixture holds together when pressed.
- Using clean hands, roll dough into balls. Roll each ball in the remaining 40g of untoasted coconut.
- Store in an airtight container in the fridge for up to 2 weeks.