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1 cup pitted dates ½ cup each walnuts and almonds ¼ cup each sunflower seeds, pumpkin seeds and desiccated coconut finely grated zest of 1 orange 2 tbsp good-quality cocoa a pinch of salt ½ cup LSA (ground linseed, sunflower seed and almond mix) or desiccated coconut or finely chopped nuts, to coat
© Annabel Langbein Media
Place dates in a bowl, cover with boiling water and allow to stand for 15 minutes. Drain well, place in a food processor with all other ingredients except LSA, coconut or nuts to coat, and whizz until smooth. Form into about 14 small balls and roll in LSA, coconut or nuts to coat. Store in the fridge for up to two weeks or freeze until needed.
You can use a mix of any nuts and seeds, just make up the volume to 1½ cups. If you like a chunkier texture mix ¼ cup finely chopped nuts or dried fruit such as cranberries through the pureed mixture.
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