This week, we're pleased to share a guest recipe, from Victoria Leith of CarAmelia Cakery.
These little powerhouses of nutrition are a deliciously sweet and tangy snack. Lemon and nuts are definitely a winning combination. You'll need both forms of coconut nectar for these, liquid and crystals, hopefully you have them on hand for other Clean recipes we've given you.
Makes approximately 16 treats
2 cups unsulphured apricots
1 cup pistachios (divide the nuts equally between two bowls)
2 tablespoons almond butter or nut butter of your choice (unsweetened)
1 tablespoon coconut nectar (liquid)
the zest and juice of one medium lemon
2 tablespoons coconut nectar (crystals)
pinch sea salt
First, you need to make the pistachio sugar crumbs.
Process half the pistachios, sea salt and the coconut sugar in the food processor.
You want the mixture to be fine but with some good chips of pistachio.
Set aside in a bowl and then proceed to add the all the remaining ingredients in the food processor until you get a sticky dough mass.
Roll individual balls, about 1 inch in diameter and then roll in the pistachio sugar until each ball is coated.
Set on a plate and keep rolling until all the mixture is used up.
You should get a yield of approximately 16 balls, depending on size.
Recipe and Photos: Victoria Leith