Apricot toffee balls

The second healthy treat served at the LHS yoga retreat were these scrumptious and guilt free apricot and toffee ball.

Recipe:

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

Method:

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.

Enjoy! x