Almond Apricot Balls

These Almond apricot light bites are packed with natural fruit sugars for energy and nuts for protein. Coconut oil helps regulate metabolism and hemp seeds provide healthy fatty acids like omega-3. They are quick and easy to make (no cooking involved) and provide an energy boost when needed.

If chocolate is required, these Almond Cocoa Balls are just the ticket!

Almond Apricot Balls

Makes 6

Click HERE for a printable recipe card.

Ingredients:

- 56g / 2oz almonds

- 56g / 2oz apricots, dried

- 20g / 2tbsp hemp seeds, shelled

- 21ml / 1.5tbsp coconut oil

- 1tsp vanilla extract

Method:

Grind almonds in a food processor. Set aside.

Process the dried apricots into a paste.

Add the ground almonds, hemp seeds, coconut oil and vanilla extract to the food processor. Pulse to combine.

Divide mixture into 6 and roll into balls.
Freeze the balls for 15 minutes and then store in the fridge in an airtight container. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Nutty Carrot Balls

This recipe was sent to me by a good friend. As I recently used walnuts in my Mint Chocolate Brownie recipe, I was keen to use them again. This is another no-cook, all natural recipe that uses nuts, dried fruit and vegetables, plus no added sugar! The nutty carrot balls make perfect snacks and as they don't contain any chocolate/cocoa (surprisingly), they are a tasty alternative to my previous recipes.

Also, walnuts are a great source of omega-3 fatty acids. Dr. Frank Sacks from the Department of Nutrition at the Harvard School of Public Health explains 'We need omega-3 fatty acids for numerous normal body functions, such as controlling blood clotting and building cell membranes in the brain, and since our bodies cannot make omega-3 fats, we must get them through food. Omega-3 fatty acids are also associated with many health benefits, including protection against heart disease and possibly stroke. New studies are identifying potential benefits for a wide range of conditions including cancer, inflammatory bowel disease, and other autoimmune diseases such as lupus and rheumatoid arthritis.'

There are two major types of omega-3 fatty acids: One type is alpha-linolenic acid (ALA), which is found in some vegetable oils, such as soybean, rapeseed (canola), and flaxseed, and in walnuts. ALA is also found in some green vegetables, such as Brussels sprouts, kale, spinach, and salad greens. The other type, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), is found in fatty fish.

I often eat flaxseed in my morning porridge. It's also easy to add to smoothies and mix into yogurt. Recipes with spinach and kale can also be found on my blog.

Nutty Carrot Balls
Makes 12
Click HERE for a printable recipe card.

Ingredients:
- 60g / 2oz walnuts
- 56g / 2oz cashews
- 200g / 7.2oz carrots, chopped
- 120g / 4oz dried apricots, chopped
- 5g / 1tbsp ginger, chopped
- 1tsp cinnamon
- zest of an orange (optional)
- 18g / 2tbsp sesame seeds

Method:
In a food processor, blend the walnuts and cashews until finely ground. Set aside.

Blend the chopped carrots into a pulp. Set aside.

Blend the chopped dried apricots into a sticky paste.

In a bowl, mix together the ground nuts, carrot pulp and apricot paste. Add the ginger, cinnamon and orange zest. Stir to combine all ingredients and then roll into 12 balls.

Cost with sesame seeds and store in the fridge. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information: 

Apricot Oat Slice

These apricot oat slices are a combination of moist soft fruit and crunchy dense oats and nuts. The large slices are very filling (350 calories each) and provide a good source of fats (12g)  from the nuts, sesame seeds and flaxseed, as well as carbohydrates (54g) from the oats and fruit.

There are no added sugars in this recipe, no eggs, dairy or flour so it's a good healthy alternative to store bought, traditional snacks.

Apricot Oat Slice
Makes 8 slices
Click HERE for a printable recipe card.

Ingredients:
- 120g / 4oz dates, dried and pitted
- 240ml / 8floz warm water
- 56g / 2oz almonds
- 240g / 8.6oz old fashioned oats (also called rolled oats)
- 120g / 4oz flour
- 36g / 4tbsp sesame seeds
- 1tsp ginger powder (optional)
- 56g / 2oz cashews
- 30ml / 2tbsp water
- 26g / 4tbsp flaxseed
- 90ml / 6tbsp water
- 650g / 23.5oz apricots (in natural juice), not dried

Method:
First add 240ml warm water to the dates. Let them soak for a few minutes and then blend to form a purée.

Using a food processor, blend the almonds so they are lightly ground.

In a bowl add the old fashioned/rolled oats, flour, sesame seeds and ginger powder to the ground almonds. Stir to combine.

Blend together the cashews with 2tbsp water to form a nutty paste.

Add the cashew paste and date purée to the bowl. Mix together.
In a separate bowl, mix 6tbsp water with the flaxseed.

Add the flax mixture to the large bowl and mix. Use hands to combine if desired.

Press half of the mixture into a 9x6inch baking tray.

Drain the apricots and then lightly blend them to form a purée. 

Spread the apricots on top of the oat base.

Sprinkle the remaining oat mix on top of the apricots and press down lightly. Spray with cooking oil too help prevent burning. Bake in the oven for 30 minutes at 175C / 350F degrees.

Cool and then cut into slices. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information: