Another lovely recipe from Emily Findlay of Emily Bakes.
Oaty Apricot Energy Balls
1 cup of dried apricots, simmered in 7 tablespoons water
1 teaspoon of vanilla extract
1 cup of organic porridge oats, blended in a food processor
3/4 of a cup of desiccated coconut
1/4 of a cup of blanched almonds, finely chopped
A pinch of salt
1 and 1/2 tablespoons of coconut oil
1 and 1/2 tablespoons of cashew butter
Extra water if needed
Place the dried apricots and 7 tablespoons of water in a heavy based saucepan. Bring to the boil and simmer over a low heat, allowing the apricots to soften.
Stir continuously until the water is nearly evaporated. Remove from the heat and set aside for five minutes to cool. Then, whizz the cooled apricots using an electric mixer, to form a thick paste.
In a separate large bowl, combine the vanilla, ground rolled oats, coconut, almonds and salt. Stir well with a wooden spoon. Add the apricot paste and stir again, so that the mixture begins to bind.
Meanwhile, melt the coconut oil and cashew butter together in a saucepan over a low heat, then add these to the other ingredients and mix again until all the ingredients are well combined. Add a little extra water if needed (the mixture should be dense, not damp).
Wet your hands and roll the mixture into balls. Set in the fridge for an hour before eating.
These energy balls freeze really well and are ideal to grab on-the-go.