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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Low in kilojoules and a great source of fibre, these bite-sized white chocolate snacks are a healthier alternative than reaching for the biscuit tin.
1 Put the cashews in a bowl. Cover with cold water and leave to soak overnight.
2 Line a tray with non-stick baking paper. Drain the cashews and transfer to a food processor. Blitz until finely chopped, then add 3tbsp of the coconut and the apricots and vanilla extract. Blitz again until finely chopped. Add the chia seeds and blitz to combine.
3 Divide the mixture into 16 and roll into small balls. Put the balls on the prepared tray and chill for 20 min.
4 Put the white chocolate in a small bowl or teacup. Heat in the microwave on medium for 1 min, stirring a few times, until melted and smooth. (If you need to heat it for longer, do so in 10 sec bursts.) Dip the balls, one at a time, into the melted white chocolate, draining off the excess, and return to the tray. Put the remaining coconut in a small bowl. Roll each ball in the coconut and return to the tray. Chill until ready to serve.
Keep the balls in an airtight container in the fridge for up to a week or freeze for up to 2 months.
Calories 128 cal
Kilojoules 536 kJ
Total fat 9.4 g
Saturated fat 4.6 g
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