APRICOT ALMOND BITES

Method

• Place 75g stoned dates, 75g dried apricots, 50g seedless raisins and 2 tablespoons apple juice in a food processor or blender and work together until smooth, scraping down the sides as necessary.
• Form the mixture into balls the size of a cherry, then roll them in 50g chopped and browned almonds until completely coated.

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Recipe from The Meat Free Monday Cookbook. Foreword by Paul, Mary and Stella McCartney. Published by Kyle Books.  Photography by Tara Fisher.