Date, apricot and chia bliss balls
Whip up a batch of these bliss balls for a wholesome after-school snack. They’re guaranteed to go down a treat.
How to make bliss balls. Place soaked drained apricots, chopped dates, desiccated coconut, chia seeds, pumpkin seeds and almond spread in a food processor.
Whizz it up until a smooth and well combined. Using your hands, roll a small spoonful of the mixture into a ball. Coat in desiccated coconut. Repeat with remaining mixture.
Note: + 15 mins soaking, 30 mins chilling and 1 hour setting time
- 1/2 cup (75g) coarsely chopped dried apricots
- 1/2 cup (70g) coarsely chopped dates
- 1/4 cup (20g) desiccated coconut
- 1 tbs white chia seeds
- 1 tbs pepitas (pumpkin seeds)
- 1 tbs Bega Crunchy Almond Spread
- Desiccated coconut, extra, to coat
Place the apricot in a heatproof bowl. Cover with boiling water. Set aside for 15 mins to soak. Drain well.
Place the apricot, dates, coconut, chia, pepitas and almond spread in a food processor and process until a smooth paste forms. Place in the fridge for 30 mins or until mixture becomes firmer.
Line a baking tray with baking paper. Roll 2 teaspoonfuls of mixture into a ball. Lightly coat in extra coconut and place on the lined tray. Repeat with remaining mixture. Place in the fridge for 1 hour to set.