By Peggy Johnston

Bumblebees recipe, brought to you by MiNDFOOD.

Makes 36

1½ cups large dried apricots

½ cup walnuts

½ cup natural almonds

1 cup sultanas

395g can sweetened condensed milk

2 cups desiccated coconut

1 Preheat oven to 180C. Line 2 baking trays with baking paper.

Using kitchen scissors, cut apricots into small, even pieces. Put in a large bowl.

2 Put walnuts and almonds in a small food processor. Pulse until nuts are roughly chopped into small pieces. Add nuts to apricots. Add sultanas, condensed milk and 1 cup of the coconut. Stir until well combined.

3 Put remaining coconut in a shallow bowl. Using wet hands, roll mixture into 1-tbsp balls. Roll balls in coconut and put on prepared trays.

Bake for 10–15 minutes or until golden. Transfer to a wire rack to cool.

4 Store cold bumblebees in an airtight container for up to 1 week.

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