Apricot and coconut balls

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.

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This entry was published on December 2, 2016 at 9:07 am. It’s filed under Appetisers & salads, Special dietary requirements and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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