- 75g California Walnut Pieces
- 100g dried apricots
- 100g dried figs, halved
- 2 tbsp mixed seeds (20g)
- Place 25g walnuts in a food processor and blitz until chopped. Transfer to a large plate and set aside.
- Place the remaining walnuts in the food processor with the apricots, figs and the seeds and blitz to give a coarse paste.
- With damp hands, divide the mixture into 12 and roll into balls. Roll the balls in the reserved chopped walnuts and serve.
Top Ti:p Make these up and store in an airtight container and they will keep for 4-5 days, great as a snack for the gym or in lunch boxes. Try swapping the apricots with dates or prunes.
Recipe and Images Courtesy of California Walnuts