Apricot Energy Balls

Apricot, Almond and Coconut Balls

Apricot Energy Balls

These Apricot, Almond and Coconut balls are packed with all the goodness of dried apricots and almonds. They are a delicious snack that make a fabulous mid-morning or afternoon treat. They are also perfect for kids lunchbox treats. They have no added sugar, no artificial nasties and you know exactly what has gone into them!

There are so many variations of this recipe out there, with some recipes calling for condensed milk, chocolate, biscuits etc. I tried to keep this  recipe healthy and full of non-naughty ingredients. That way you can have your treat and eat it too!

To make these chewy sweet apricot balls, you can either chop the apricots into small pieces and combine, or use a food processor to chop and mix as I did. The way I see it, there’s no point in making extra work for yourself! Once you have your mixture, all you need to do is roll it into small balls, then roll them in the coconut. I recommend that you wet your hands to avoid the mixture sticking to them as much – but unfortunately if it unavoidable. There will be a mess at the end.

This recipe is simple, yummy and easy to get kids involved with! Kids love to help out, so get them to roll the balls and to roll them in coconut!

Ingredients

  • 200g dried apricots
  • 1/2 cup of almond meal
  • 1/2 cup of desicated coconut
  • 1 tsp of cinnamon
  • 1/3 cup of water/milk/almond milk

Method

  1. Combine all apricots, almond meal and cinnamon in a food processor and blitz until they resemble a fine crumb.
  2. Add liquid add pulse until all ingredients come together.
  3. Place coconut in a small place and use a teaspoon to portion the mixture into balls.
  4. Roll the mixture into tight balls using the palms of your hands, roll in coconut and place in a container to refrigerate.

Enjoy!

 

Homemade Easter Eggs

White Chocolate Easter Eggs

Raspberry and White Chocolate Easter Eggs

It’s your turn to be the Easter Bunny as you create your own delicious, chocolate treats!

Lemon Curd and Raspberry Jam are swirled through the middle of white chocolate eggs to make each Easter treat a fun-filled surprise. With a simple and easy to follow recipe, the little ones will love creating their very own colourful Easter eggs and licking the bowl clean.

Equipment

  • 1 set of Easter Egg moulds

Ingredients

  • 1 jar of Anathoth Farm Raspberry Jam
  • 1 jar of Anathoth Farm Lemon Curd
  • 440g of good quality white chocolate – dark chocolate with the raspberry variety is delicious too!

Method

  1. Break white chocolate into a medium sized microwave-safe mixing bowl, place in microwave for 2 minutes on high, stirring half way through.
  2. Remove bowl from microwave and stir until chocolate is smooth and lump free.
  3. Pour a small amount into each mould casing and tilt from side-to-side to ensure the chocolate had coated all sides, leaving the centre empty. Place in the fridge and allow to set for 2 hours.
  4. In a small mixing bowl mix equal parts melted white chocolate with Anathoth Farm Lemon Curd and in another mix equal parts melted white chocolate with Anathoth Farm Raspberry Jam. Remove moulds from fridge and spoon Anathoth Farm white chocolate mix into the centre of each. Top each mould with plain melted white chocolate and return to fridge overnight or for a minimum of 3 hours to set.
  5. Remove from fridge and allow to stand for 2 minutes before carefully removing the chocolates from moulds.

Enjoy!