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