Ingredients Serves 5
- 1/2 cup desiccated coconut
- 2 tbsp sunflower seeds
- 3 tbsp rolled oats
- 2 tbsp (+20) almonds
- 1 cup dried apricots
- 2 tbsp almond or peanut butter
- 1 tbsp agave or maple syrup
Place 1/2 cup desiccated coconut and 2 tablespoons of sunflower seeds into a blender and process until powder-like consistency. Transfer the mixture to a bowl.
Next, process 2 tablespoons of raw almonds and 3 tablespoons of rolled oats. Then, transfer to the same bowl.
As a third step, process 1 cup of dried apricots with 5-6 soft dates. If the figs are hard, you can soak them before blending for 10 minutes.
When done blending, transfer to the same bowl with the other ingredients.
Add 2 tablespoons of peanut butter, 1 tablespoon of agave or maple syrup, mix well.
Knead the mixture with your hands to evenly distribute the ingredients. Shape a ball.
Divide the ball into 4 equal parts, and then form about 5 walnut-size balls from each part. So, the outcome should be about 20 cookies. Flatten each ball with your palms, place the cookies into a lined baking tray. Place one almond on top of each cookie.
Bake for 25-30 minutes at 210F/100C degrees.
Let the cookies cool before removing them from the sheet.
This recipe is from lovely Secret Squirrel.