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.

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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