Ingredients (Makes 12 balls)

30g porridge oats/gluten free oats
80g raw or roasted cashew nuts
80g chopped dates or 40g chopped dates and 40g chopped apricots
2 tbsp coconut oil, melted and cooled slightly
1 tsp vanilla extract
3 tbsp. dark chocolate chips

Recipe

1. In a food processor, blend the oats and cashew nuts until the mix resembles fine breadcrumbs
2. Add the dried fruit and blend for a further 2 minutes ensuring all is mixed
3. Add the coconut oil and the vanilla extract and blend again ensuring you scrape down the sides to combine everything.  If it’s too crumbly to form a dough add a couple of teaspoons on water and blend again
4. Remove and put into a large bowl and add the chocolate chips and fold them in
5. Break off bits and roll them into mini balls or bars if you want and pop on a plate, then refrigerate or freeze.  They will last about a week in the fridge, if you can stop yourself from eating them all!