Grind the cashew nuts in a food processor till fine. Remove and set aside.

Add the apricots to the food processor with 1 tablespoon of water and process till it forms a large dough ball.

Next, add the cashew nuts, 50g of the coconut, lemon zest, cardamom, and coconut oil to the blender along with the dried apricots and blitz all the ingredients until they are well incorporated.

Finally, drop in the freeze-dried raspberries and give it one final blitz.

Shake the rest of the coconut onto a plate, then grab some mix form the food processor and shape into a ball in the palm of your hand. Roll the apricot ball in a layer of desiccated coconut then place on a lined plate and chill in the fridge or freezer for 30 minutes or until they become firm.

Thanks to Ceri Jones of Natural Kitchen Adventures for this recipe

Photo credit: Taylor Kiser on Unsplash