Date and nut beach balls

Name: Date and nut beach balls
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 15
Ingredients: 1 cup (100g) walnuts, chopped; 2/3 cup (100g) cashews, chopped; 100g blanched almonds, chopped; 1/2 cup (50g) instant porridge oats; 2/3 cup (100g) chopped dried apricots; 150g pitted dates, chopped; 1/2 cup (100g) chopped pitted prunes; 2 tablespoons sesame seeds; 2 tablespoons cocoa powder; 1 teaspoon ground cinnamon; 2 tablespoons honey; 1 cup (90g) desiccated coconut

2 ratings

20m

05m

Jump to recipe

by Jill Dupleix

Food writer

Oct 03, 2015

These little round bites of pureed dried fruits, nuts and seeds, are great with coffee or as a high-energy snack.

1 cup (100g) walnuts, chopped
2/3 cup (100g) cashews, chopped
100g blanched almonds, chopped
1/2 cup (50g) instant porridge oats
2/3 cup (100g) chopped dried apricots
150g pitted dates, chopped
1/2 cup (100g) chopped pitted prunes
2 tablespoons sesame seeds
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
2 tablespoons honey
1 cup (90g) desiccated coconut

Method

1.

Place the walnuts, cashews and almonds in a dry frypan over medium-low heat and cook, stirring, for 2-3 minutes until lightly toasted. Place in a food processor and whiz until finely chopped.
2.

Add oats, apricots, dates, prunes, sesame seeds, cocoa, cinnamon and honey to the processor and whiz for 2-3 minutes until the mixture forms a paste.
3.

Divide the mixture into 50g portions (about the size of a golf-ball), then roll between lightly moistened hands to make about 15 balls.
4.

Roll the balls in the coconut to coat, then serve. The beach balls with keep in an airtight container for up to 2 weeks.