These vegan bliss balls encapsulate the trend for high-nutrition foods that avoid highly processed ingredients like refined sugar. If you prefer you can press the mixture into a sponge roll tin, press LSA, coconut or nuts over the top to coat then chill and cut like a slice. For a more decadent version, drizzle balls with melted chocolate.
|1 cup||Dried apricots (Main)|
|1 ¼ cups||Mixed nuts, such as roasted cashews and walnuts (Main)|
|¼ cup||Brazil nuts (Main)|
|¼ cup||Desiccated coconut, plus some extra to coat the bliss balls; alternatively coat them in finely chopped nuts if you prefer (Main)|
|2 Tbsp||Maple syrup, or agave syrup|
|½ cup||LSA (Linseed, Sunflower and Almond mix)|
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- Place apricots in a bowl, cover with boiling water and allow to stand for 15 minutes. Drain well, place in a food processor with all other ingredients except LSA, coconut or nuts to coat, and whizz until smooth.
- Form into about 14 small balls and roll in LSA, coconut or nuts to coat. Store in the fridge for up to two weeks or freeze until needed.
More on-trend recipes from Annabel
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