Remember our recipe for Power balls? Well, I couldn’t resist making a variation and what’s better than the combination of apricot and coconut? Buttery apricot and toasted coconut, of course.
- 1/2 roasted hazelnuts
- 1 cup apricots
- 1/2 toasted shredded coconut (you can use desiccated coconut but shredded gives it more crunch)
- 1 tbsp butter
Preheat oven to 180℃. Place the nuts a tray and roast for about 10-15 minutes. The hazelnut skins will start to peel back and the smell of roasted nuts will fill your kitchen.
Place the hazelnuts in the middle of a clean tea towel. Wrap them up and rub them around inside the tea towel until most of their skins come off. Pick out the hazelnuts and place them in a food processor.
Heat a frying pan over medium heat and toast the shredded coconut until it becomes golden brown. Add this to the food processor.
In a frying pan, melt the butter and add the apricots. Heat through to just soften the apricots, about 1-2 minutes. Add the buttery apricots to the food processor and whizz it all up into a sticky apricot paste.
Roll into small balls and roll in more coconut or toasted sesame seeds. Can be stored in an airtight container for up to two weeks.