Raspberry Coconut Balls & Almond Tahini Balls

Sally Obermeder SALLY OBERMEDER

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.

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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



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