Since becoming gluten free I have found a fondness for protein balls (or bliss balls or whatever you may call them), so thought I would share these delicious ones with you...
100g chopped cashews
100g almonds
2 tbsp linseed, sunflower seeds and/or pepitas
170g dates, pitted and chopped
100g soft dried apricots, chopped
100g prunes, pitted and chopped
1 tbsp tahini
2 tbsp raw cacao powder
2 tbsp honey
Pinch of sea salt
100g desiccated coconut for coating
Combine the walnuts, almonds and seeds in a food processor and whiz until fine crumbs.
Add the dates, apricots and prunes and whiz until smooth.
Add the tahini, cacao powder, honey and sea salt and whiz for two minutes or until the mixture starts to form into a ball.
Divide into golf ball-sized portions and roll into balls between lightly wet palms.
Roll in coconut, and store in an airtight container in the fridge for up to two weeks.
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