SWEET POTATO AND ALMOND FRUIT BALLS
What’s great about it:
Who knew sweet potato makes a great addition to snack balls. Add extra flavour and fibre to your snacks plus better yet, added moisture.
Serves 34 | Prep time 40 minutes | Cook time 0 minutes
350g sweet potato, peeled and grated
1/4 cup water
1/3 cup apricots, dried, finely chopped
3 cups almond meal
1 teaspoon cinnamon, dried
3 tablespoon skim sweetened condensed milk
2 tablespoon pepitas (pumpkin seeds)
2 tablespoon pistachio nuts
1/3 cup cranberries, dried
½ cup coconut, desiccated
PLACE the sweet potato and ¼ cup water in covered microwaveable bowl and steam on high for 4 minutes until soft. Drain and leave to cool.
BLITZ apricots for 1-2 seconds. Combine almond meal, apricots, cinnamon and condensed milk in a large bowl.
ADD cooled sweet potato and mix well until combined.
BLITZ pepitas and pistachios in a food processor until finely chopped. Place on a plate.
BLITZ the cranberries until finely chopped. Place on a second plate. Mix in ½ of the coconut.
PLACE remaining coconut on a third plate.
ROLL level tablespoons of the sweet potato mixture into balls (use washed and clean hands).
ROLL 1/3 of the balls in the pistachio mix, 1/3 in the cranberry mix and the remaining 1/3 in the coconut.
STORE Blitz balls in an airtight container in a cool, dry place for up to 5 days or in the fridge for up to 2 weeks.
Recipe courtesy of: Australian Healthy Food Guide
Filed under: sweet potato, almond, balls, snack