Apricot Balls

Preparation 16 Minutes

Cook Minutes

Serves 6

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Method

  1. Place apricots, sultanas and water in a small saucepan. Bring to a gentle boil, then simmer for 2-3 minutes.
  2. Place cooled fruit in a food processor and pulse until smooth. Add oats and coconut. Remove to a bowl and roll teaspoonsful into balls and then roll in sesame seeds to coat. Refrigerate until required.

Notes:
Balls can also be rolled in coconut, chopped pepitas or chopped nuts.

Ingredients

½ cup Angas Park Dried Apricots

¼ cup SUNBEAM Sultanas

½ cup water

1 cup rolled oats

¾ cup desiccated coconut

1 tbsp SUNBEAM Sesame Seeds, toasted

Recipe Collection

Chocolate Fruit Truffles

  1. Add chocolate to a food processor and blitz until very finely chopped.
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  3. To make truffles, scoop 1 heaped tbsp of the mixture and use clean hands to roll into a rough ball. Repeat with remaining mixture (you should make about 24)
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    Enclose in plastic wrap; refrigerate 30 minutes.

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    Lift pastry into tin, press into sides, trim excess; prick base all over with a fork. Cover; refrigerate 20 minutes.

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  1. Place pine nuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
  2. Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
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Preheat oven to 150ºC (140ºC fan). Lightly grease 8 holes of two Texas (jumbo) muffin tins.

  1. Combine all ingredients (except white chocolate) in a bowl. Mix well.
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  3. Bake for 20-22 mins until cooked on the outside but soft and gooey on the inside.
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