- 3 tbsp Scottish porridge oats
- 2 tbsp reduced fat smooth peanut butter
- 5 tbsp desiccated coconut
- 50 g seedless raisins
- 100 g soft dried apricots
- 25 g pecan maple crisp cereal
- 1 tbsp sesame seeds
Put the oats in a mini processor and blitz to a fine powder. Transfer to a food processor, add the peanut butter, 4 tablespoons of the coconut and the raisins and apricots. Process for about 1 minute until you have a thick paste. Set aside in the fridge.
Put the crisp cereal in the mini chopper and pulse until you have medium-size crumbs.
Divide and shape the chilled mixture into 18 balls. Roll a third in the crushed cereal, a third in the remaining coconut and the remaining third in the sesame seeds. Alternatively, In a small bowl, combine the crushed cereal, remaining coconut and sesame seeds, then roll each ball in the mixture to coat. Store in an airtight container.