Makes about 20
1/2 cup dry-roasted almonds
1 cup dried apricots
1 tbsp rice malt syrup
1 tbsp white chia seeds
2tbsp sesame seeds
2 tbsp freeze-dried raspberries, processed to a powder
Combine all ingredients except sesame seeds and raspberry powder in a food processor. Process until almost smooth.
Place combined sesame seeds and raspberry powder on a plate.
Roll 2 tablespoons of apricot mixture into a ball. Roll in sesame seeds and raspberry powder to cover.
Repeat with remaining ingredients. Chill for 30 minutes to firm slightly. Store in an airtight container.
TIP: Try replacing the apricots with dried peach or apple. The sesame seeds can be replaced with finely chopped nuts, such as hazelnuts or almonds. Also if you would like the ‘added sugar free version’ just leave the rice malt syrup out of the recipe.
