Preparation: 20 minutes
Cooking: 10 minutes
Makes: 30 (approx.)
INGREDIENTS:
- 3tbsp Pura Coconut Oil Blend
- 80g pumpkin seeds
- 80g sunflower seeds
- 50g chia seeds
- 80g chopped almonds
- 100g rolled oats
- 50g dried cranberries, roughly chopped
- 200g pitted dates, chopped
- 2-3tbsp clear honey
To coat:
- Dried raspberries, toasted coconut and finely chopped pistachio nuts
METHOD:
- Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
- Pour the Pura Coconut Oil Blend into a large roasting tin and add the pumpkin seeds, sunflower seeds, chia seeds, chopped almonds and rolled oats. Mix everything together thoroughly. Roast for 10 minutes, turning after 5 minutes. Cool.
- Mix the dried cranberries into the toasted seed mixture. Puree the dates in a blender with the honey and 3tbsp water, then add to the mixture and bring it together with your hands. Roll into about 30 balls.
- Sprinkle dried raspberries, toasted coconut and finely chopped pistachio nuts onto separate plates. Roll the balls in the different coatings, leaving some without a coating if you wish. Store in a cake tin lined with baking paper and keep for up to 1 week.
Cook's tips:
Take a few with you to work, the gym or wherever! With a few fresh berries, they make the perfect healthy high-energy snack. Another time, use cooked pureed apple instead of dates.
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