Apricot, Almond and Coconut Balls
Makes 6 servings

INGREDIENTS
100 g (about 12) Dried apricots
40 g Almonds
50 g Rolled oats (Dry weight.)
15 g Desiccated coconut (Half goes in the mix and half is for rolling.)
Of half a lemon Lemon zest
A pinch Salt

METHOD
1. Cover the apricots with boiling water and leave them for ten minutes, then drain and pat dry.
2. Blitz the almonds to coarse crumbs, add the apricots and pulse until the mix starts to ball up around the blade.
3. Add the oats, half the coconut, the zest and salt and pulse to combine. Roll into six, roll each ball in the remaining coconut and chill for half an hour.

Contains gluten cereals, tree nuts and sulphites.
Bright orange dried apricots are treated with sulphur dioxide. Unsulphured ones are brown and carry no flag.
Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.
Coconut is not a tree nut under UK labelling.

RECIPE NOTES
Dried apricots are sharper than dates and give a paler, chewier ball. They are also a little lower in sugar weight for weight, so the figure sits under the date versions.
Most dried apricots are treated with sulphur dioxide, so sulphites show in the flags. Unsulphured ones are brown rather than orange and work the same.

Full recipe: https://www.getfuel8.com/recipes/apricot-almond-coconut-balls
