Apricot toffee balls
The second healthy treat served at the LHS yoga retreat were these scrumptious and guilt free apricot and toffee ball.
10 unsulphured dried apricots (these look more brown than the yellow dried apricots you may usually see in supermarkets. Sulphur dioxide is often added to dried apricots to act as a preservative which keeps them fresher for longer and also helps to keep the bright yellow colour. Unsulphured apricots taste much nicer and are better for you)!
80g raw unsalted almonds
1 tbsp of coconut oil
1 tbsp almond butter
1 tbsp chia seeds
2 tbsp cocoa powder
Place all the ingredients in a food processor and blitz until a paste is formed and the mixture sticks together.
Roll into18 balls and chill in the fridge to firm up.
Store in the fridge for up to 2 weeks or freezer for up to 2 months.