(makes about 20 small ones)
(recipe adapted from Me Naiset magazine)
100g soft dates
100g sun-dried apricots
50g coconut flakes (fine) + extra for rolling
50g finely chopped almonds or walnuts
2 tablespoons unhulled tahini
1. Combine all ingredients in a blender and process until coarsely chopped, but not too mushy.
2. Roll into balls and roll each ball in coconut flakes. Refrigerate before serving. These will keep in the fridge for up to 3 days.