Apricot Flapjack Energy Balls
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Place the dried apricots in a heatproof bowl and pour on the boiling water. Cover and leave to soak for 10 minutes.
Put the rest of the ingredients into a food processor. Drain the apricots in a sieve over a bowl to save the water. Add the apricots to the food processor and pulse until well combined. If the mixture is too dry, add a little of the apricot water and pulse again.
Divide the mixture into 20 balls, each a little larger than a golf ball, and roll each ball well so they’re evenly sized.
Place on a tray and refrigerate for 1 hour before serving. Store any uneaten energy balls in the fridge and eat within 10 days.
To Freeze: Freeze the energy balls on a baking tray so they don’t stick together, then transfer to a rigid container. Defrost in the fridge.
Bonus: Made with all-natural ingredients, these are a much more nutritious option than most bought energy bars. They provide good carbs and lots of fibre, vitamins and minerals from the nuts and dried fruit.
Lose Weight & Get Fit by Tom Kerridge, published by Bloomsbury (£22.00 RRP, Hardback)
Photography © Cristian Barnet
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