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Foodie Friday: Apricot, Ginger & Cashew Energy Balls

Apricot, Ginger & Cashew Energy Balls *

Makes 12 portions

100g unsalted cashew nuts
20g sesame seeds
80g dried apricots
20g puffed brown rice or puffed quinoa 4cm piece of ginger
1/2 teaspoon mixed spice
2 tablespoon manuka honey


  • Remove 40g of cashews and blitz into a fine dust in a food processor, then decant onto a plate.
  • Place the remaining cashews and sesame seeds, apricots, puffed rice in the processor and blitz until finely chopped.
  • Peel and finely grate the ginger, add the mixed spice. Blitz again until finely ground, the add the honey.
  • Add a little more if needed to bind. It takes a while for the mixture to come together, be patient.
  • With wet hands, divide into 24 and roll into balls,
  • dropping them into the ground cashew dust as you go.
  • Shake to coat, storing them in the excess dust until needed.
  • They will keep happily for up to 2 weeks in an airtight container.

* Everyday Super Food : Jamie Oliver 2015

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