Easy recipe Date And Nut Beach Balls Recipe

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one cup (one hundredg) walnuts, chopped two/three cup (one hundredg) cashews, chopped one hundredg blanched almonds, chopped one/two cup (fiftyg) instant porridge (Recipes by ingridients porridge) oats two/three cup (one hundredg) chopped dried apricots (Recipes by ingridients dried apricots) about one hundred and fiftyg pitted dates, chopped one/two cup (one hundredg) chopped pitted prunes (Recipes by ingridients prunes) two tablespoons sesame (Recipes by ingridients sesame) seeds two tablespoons cocoa powder one teaspoon ground cinnamon (Recipes by ingridients cinnamon) two tablespoons honey (Recipes by ingridients honey) one cup (ninetyg) desiccated coconutStep one Place the walnuts, cashews and almonds in a dry frypan over medium-low heat and cook, stirring, for two-three minutes until lightly toasted. Date And Nut Beach Balls Recipe. Place in a food processor and whiz until finely chopped. Step two Add oats, apricots, dates,, prunes (Recipes by ingridients prunes) sesame (Recipes by ingridients sesame) seeds, cocoa, cinnamon (Recipes by ingridients cinnamon) and honey (Recipes by ingridients honey) to the processor and whiz for two-three minutes until the mixture forms a paste. Step three Divide the mixture into fiftyg portions (about the size of a golf-ball), then roll between lightly moistened hands to make about fifteen balls. Date And Nut Beach Balls Recipe. Step four Roll the balls in the coconut to coat, then serve. The beach balls with keep in an airtight container for up to two weeks..