Cashew, Apricot And Coconut Treats

• 100 grams fine desiccated coconut
• 100 grams quick-cook rolled oats
• 1 generous pinch sea salt
• 1/2 teaspoon cardamom
• 150 grams cashew butter
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 120 grams sticky, soft, plump dried apricots

1. In a small pan on the stove, toast 60g of the coconut until aromatic and lightly golden.rnPlace oats, toasted coconut, sea salt and cardamom in a food processor and pulse until finely ground.
2. Add apricots and pulse again until they are completely broken down. Add the cashew butter, maple syrup and vanilla and pulse until the mixture holds together when pressed.
3. Using clean hands, roll dough into balls. Roll each ball in the remaining 40g of untoasted coconut.rnStore in an airtight container in the fridge for up to 2 weeks.

coconut, oats, generous, cardamom, butter, maple syrup, vanilla, sticky

Taken from food52.com/recipes/71930-cashew-apricot-and-coconut-treats (may not work)