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.

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