Tapping into this delicious treat, I've tweaked the recipe a little and added a few extras. I made them for the Christmas tables (ours and my mother in laws Christmas Eve dinner) and just recently at a little birthday party for our two sons, whose birthdays are at either end of January.
|Party style with novelty animal napkin. |
Served with shredded coconut and pistachio.
Apricot, Coconut, Pisatachio and Cranberry Balls
225g dried apricots (we prefer the dried out flat looking ones over the plump, fleshy ones)
225g desiccated coconut
shredded coconut for rolling balls into
75g raw pistachios kernals
150g dried cranberries
395g tin of condensed milk
1 packet of plain biscuits (e.g. Arnotts milk arrowroot, milk coffee, teddy bear biscuits)
|A welcome help from little hands, with love ;)|
1 Using a food processor
- Pulse the apricots and cranberries. Set aside in a large mixing bowl.
- Pulse the pistachios until they are a little crumbly or to your liking. Add to the large mixing bowl.
- Pulse the biscuits until the resemble a fine crumb, add coconut and pulse until combined.
- Add apricots and cranberries, and pistachios.
- Pour in the condensed milk and and pulse until combined.
|You can see the size of the pistachios here as a guide|
2 Transfer the mixture to the mixing bowl. Wet hands with running water to moisten and mix as needed to combine all ingredients. Take a small amount and roll in your hands to form little balls, roll these in the coconut to coat.
3 Place balls into a container in a single layer. Use a baking sheet to separate if needed.
Place container into fridge.
4 Best prepared a day ahead, served cold, and with a hot tea or coffee.
There was discussion amongst a few on other potential varieties you could do. I'm thinking I'll try a date, almond and cocoa next. What do you think? I'd love to hear your ideas?
And as Audrey Hepburn famously said "For a slim figure, share your food with the hungry".