Loaded with fibre and healthy fats, it will help you feel fuller longer and curb those sugary cravings. To make lunch box-friendly, swap out the almonds for pumpkin seeds or you can simply double the quantity of rolled oats!

Makes 10-12 balls

Ingredients

• 2 tbsp tahini*
• 1/2 tsp of ground cinnamon
• 1/3 cup sulphur-free dried apricots
• 1/2 cup of rolled oats
• 1/4 cup raw almonds
• 2 tbsp ground flaxseed
• 1 cup desiccated coconut
• 1 tbsp of maple syrup**

*Unhulled (a process which involves the outer shell of the seed) tahini is richer in nutrients such as calcium and fibre. Hulled tahini has a less intense flavour profile and also can be used for this recipe, if preferred.

**Any natural sweetener such raw honey or rice malt syrup will also work.

Directions

1. Add the apricots, tahini, oats, almonds, flaxseed, honey and cinnamon into a food process and blend until smooth. Add a couple of teaspoons of warm water to loosen the mixture, if needed.
2. Roll mixture into small balls (1-1.5 tablepoons) and then roll in coconut. Chill for an hour before eating.
3. Store in the fridge for up to a week, and in the freezer for up to three months.