Ingredients
- 1 cup dried apricots
- ½ cup dried cranberries
- 2 Gluten Free Weet-Bix
- 2 tbs caster sugar
- 2 tbs orange juice
- 75g gluten free dark chocolate to drizzle
Method
- Line a tray with baking paper.
- Place the apricots, cranberries, Gluten Free Weet-Bix and caster sugar in the bowl of a food processor*. Process until the mixture is smooth.
- Gradually add the orange juice and pulse until combined.
- Form the mixture into 30 small balls and place on the tray.
- Place the chocolate in a small bowl and stand it over a bowl of boiling water until the chocolate has melted. Drizzle the balls with the melted chocolate and chill until set.