Salted Caramel Apricot Bliss Balls

Makes 24 bliss balls 

​Ingredients 

• ​¾ cup / 150 grams organic dried whole apricots 

• 6 Medjool dates, pitted or ¾ cup / 100 grams regular dates

• 1 cup / 150 grams Brazil nuts 

• ½ cup/ 50 grams walnuts 

• ¾ cup desiccated coconut 

• 25 grams cacao butter / 10 – 12 cacao butter buttons  

• 1 tablespoon coconut oil 

• 1 teaspoon flaky salt 

• ½ teaspoon vanilla 

• Juice of 1 small lemon 

• ½ cup thread coconut (to roll the balls) 

Method

1. Place the apricots and dates into a small bowl and cover with boiling water. (Note if you are using Medjool dates you won't need to soak them first). Leave to sit for 10 minutes to soften the fruit.  Drain well.

2. Place the nuts and coconut into a food processer and blend until finely ground.  

3. Melt the cacao butter and coconut oil together and add to the food processer along with the drained apricots, Medjool dates or regular dates, salt, vanilla and lemon juice. 

4. Blend until well combined. You may need to use a spatula to scrape down the sides as you go. 

5. Lightly toast the thread coconut in a dry pan, being careful not to burn it. Place on a large plate to let cool – at this point I like to use my fingertips to break up the coconut threads slightly, so the pieces are a bit smaller and more willing to stick to the outside of the fudge balls. 

6. With damp hands roll the apricot mix into small balls and place on the plate of coconut. Roll the balls in the coconut to coat and place in the fridge to harden up. 

7. Store the bliss balls in the fridge or in the freezer for extra chewiness.