Ingredients

• Makes about 25 Balls •

130g Dried Mango Strips
250g Dried Apricots
2 tablespoons of Coconut Oil
200g Cashews
2 Limes
100g Desiccated Coconut – plus extra for coating the balls
3 tablespoons of Almond Butter, Peanut Butter or Cashew Butter
Pinch of Pink Himalayan salt

Method

1. Preheat your oven to 180C fan setting (350F).

2. Roast the cashews on a baking tray until they become golden. This should take about 8-10 minutes. Leave to cool for 15 minutes.

3. Finely grate the limes and leave to one side.

4. Once the cashews have cooled, add them, and the desiccated coconut, to your food processor and blitz until a fine flour has formed. Remove for the processor and leave to one side.

5. Add the dried apricots and coconut oil to the empty food processor and blitz until a smooth mixture starts to form.

6. Add the dried mango and blitz again until it forms a sticky smooth mixture. This can take a few minutes.

7. Add in the processed cashews and desiccated coconut, nut butter, salt, and lime zest. Mix in the processor until everything is smooth.

8. Put some of the desiccated coconut into a bowl. Taking a teaspoon of the sticky mixture, press and roll into a ball. Then roll the balls in the desiccated coconut. Leave to set for 2 hours in the fridge.

They taste even nicer if you take them out of the fridge 15 minutes before you want to eat them to allow them to soften.