Coconut and Apricot Balls
Coconut and apricot balls
A few years ago, when I was working as a Thermomix Consultant, I had the pleasure of going to a Jude Blereau Wholefood cooking class. I learned quite a bit from it and have had fun cooking some of her Thermomix recipes since!
Today I will share the coconut butter recipe as I think it is one that you will find useful. Sorry to those of you who don’t have a Thermomix as the recipe states the settings. However, if you have a good quality food processor, you should be able to make it as well.
Coconut Butter
Ingredients:
250g Organic desiccated, shredded or flaked coconut.
Method:
Place coconut into the mixing bowl and blend for 1 minute at 37 °C on speed 8.
Scrape the sides of the bowl down and then blend for a further 2 minutes at 37 °C on speed 8
At this stage the coconut butter is a bit like a thin paste. As it solidifies it will harden. Store in an airtight container in a cool dark place.
Apricot Balls
Being I’ve tempted you with the picture I should share recipe for the coconut balls too!
Ingredients:
100g almonds
100g apricots
60g pitted dates
230g coconut butter
Desiccated coconut, to coat
Method:
Place almonds in the mixing bowl and chop on speed 8 for 2-3 seconds
Add apricots and chop on speed 8 for about 10 seconds.
Put dates in, chose the closed lid setting, hit the turbo button 2-3 times.
Next, add the coconut butter and blend for about 10 seconds on speed 4, scrape the sides down and repeat for a few seconds if necessary (take care not to over mix or you will end up with nut butter).
Jude says if it isn’t holding together you may need to add a tbsp. coconut oil – I didn’t have this problem.
Roll into bite size balls and coat with desiccated coconut. Jude suggests putting them in a cool dark place for a couple of hours before serving.
Store in the fridge.
Enjoy x