Raspberry Coconut Balls & Almond Tahini Balls

You may have seen my recent Q&A with The Food Matters Team and as promised I will be sharing some of my recipes with you guys!

First up is the epic Raspberry Coconut Balls and my favorite Almond Tahini Balls. I hope you enjoy!

Raspberry Coconut Balls

Ingredients

• 185 g (6½ oz/1½ cups) frozen raspberries, defrosted
• 105 g (3½  oz/1 cup) rolled(porridge) oats
• 45 g (1½ oz/½ cup) desiccated (shredded) coconut
• 2 tbsp maple syrup
• 1 tbsp coconut oil

Method

1. Line a baking tray with baking paper. Slightly smash the raspberries in a large bowl. Add all the remaining ingredients and mix well.
2. Roll into balls and set the balls out on the prepared tray. Transfer  to the fridge to set, about 1 hour.
3. These will keep for a few days, stored in an airtight container in the refrigerator.

Almond Tahini Balls

Ingredients

• 90 g (3¼  oz/1 cup) desiccated (shredded) coconut , plus extra for coating
• 155 g (5½ oz/1 cup) dried apricots, roughly chopped
• 135 g (4¾ oz/ ½ cup) tahini
• 90 g (3¼  oz/ ¼ cup) honey
• 40 g (1½ oz/ ¼ cup) almonds, coarsely chopped

Method

1. Mix  all the ingredients together in a bowl. Taste and add a little extra honey if you like it sweeter.
2. Shape the mixture into balls, then  roll in the extra desiccated coconut.
3. Transfer  to the fridge to set, about 1 hour.
4. These balls can be stored in an airtight container in the fridge for up to 1 week.

Food photographer - Ben Dearnley

Excerpt from SUPER GREEN SIMPLE AND LEAN by Sally Obermeder and Maha Koraiem. Published by Allen & Unwin. Out now . $24.99