26 Oct 2017 No Bake Sweet
One of my little girls, Poppy, having just turned two, hasn’t yet discovered the world of sugary, chocolatey treats. However, I do like to offer her (and her big sis Pearl, aged 6) healthier goodies as treats. They are refined sugar free and packed full of good for you ingredients, making them ideal for the little ones. If making 24 smaller eggs, you will need a little extra coconut to coat. Besides melting the coconut oil, there is no cooking involved, making this an ideal and fun recipe to get kids involved in helping. Here’s my how-to video of the recipe.
Makes 12 (Or 24 mini eggs)
Line a tray with parchment paper and set aside.
Melt the coconut oil in a small pan on the hob or bowl in the microwave and set aside.
Place the apricots in a mini blender and blitz to a puree. Add 125g of the raspberries and blend again until smooth. Spoon this into a medium bowl and add the coconut oil, oats, ground almonds and half of the desiccated coconut. Mix everything together until well combined. Add the remaining 50g of rasberries and fold them through gently to lightly crush and combine.
Using damp hands, form into 12 egg shapes (about 30g each), arranging them on the prepared tray as you go. Scatter the remaining 25g of desiccated coconut in a shallow dish and roll the eggs through one by one to evenly coat. Refrigerate for at least 30 minutes or until set.
These will keep for up to 2 days layered between pieces of parchment paper in an airtight container in the fridge. They also freeze well.
Use other fruits like strawberries, kiwis and mango instead of raspberries, (mashing the remaining 50g with a fork before stirring through the mixture).
Photo (c) Mandy Mortimer.
1 tablespoon coconut oil
25g dried apricots
175g fresh raspberries
75g rolled oats
25g ground almonds
50g desiccated coconut