Gluten-free almond and dried apricot balls recipe
These lovely little balls of almonds and dried apricots are the perfect way to indulge your sweet tooth without the guilt. They also freeze well too.
See method- Serves 16
- 10 mins to prepare and 30 mins to cool
- 72 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 100g roasted unsalted almonds
- 100g dried apricots, unsulphured
- ½ lemon, finely zested
- generous pinch of sea salt
- 1 tbsp honey, maple or agave syrup
Each serving contains
- Energy
- 300kJ 72.0kcal
- Fat
- 5g
- Saturates
- 0g
- Salt
- 0.1g
- Sugars
- 5g
of the Reference intake
Carbohydrate 5.2gProtein 2.2gFibre 1.6g
Method
- Place all the ingredients in a food processor and blitz until the almonds and dried apricots are finely chopped and sticking together. Test by pressing a small amount between your fingers.
- Take one tablespoon of the mixture at a time and shape into bite-sized balls.
- Store in the fridge in an airtight container, where they will last for a couple of weeks. They also freeze very well. Can be frozen directly after making, wrapped in cling film or in a freezer bag. To defrost, place in the fridge and leave to fully defrost, approximately 4 hrs.
- See more Gluten-free recipes
