35g (1/3 cup) desiccated coconut, plus extra, to coat
50g chopped dried apricots
Method
Step 1 Place the cranberries and blueberries in a heatproof bowl. Cover with boiling water and set aside for 10 minutes to soften. Drain well.
Step 2 Process the cashews, almonds and sunflower seeds in a food processor until finely chopped. Add nut butter, soaked fruit and coconut. Process until finely chopped. Add 1 tablespoon water and process until the mixture comes together. Add the apricot and process until just combined.
Step 3 Spread extra coconut over a tray lined with baking paper. Roll tablespoonfuls of mixture into balls. Roll in extra coconut to coat. Store in an airtight container, layered with baking paper.
