Apricot & tarragon energy balls

Apricot & tarragon energy balls

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Energy balls are the new cupcake! I love that because I’m all about healthy eating but, not just eating healthily because you know it’s good for you but because it’s just so damn good you can’t resist it. These energy balls are not a treat. They’re not to be eaten occasionally and then regretted because you have just eaten something sugar and fat laden. Yes they do contain sugars and fats but only the natural kind found in fruits and almonds and you don’t need me to tell you the benefits that our bodies get from these sources of fats and sugars which may I remind are vital for a balanced diet. I don’t believe in bad foods, just eating what you yourself are comfortable with and always in moderation. 

The clue for the purpose of this recipe is in the name. With everyone going back to school, university or work after the summer holidays we are going to need a simple but scrumptious afternoon pick me up. I find I only need one to overcome the hunger blues. 

This recipe is made with only 5 ingredients and is a doddle to quickly put together. Almonds, apricots and cranberries make up the base of these balls . I have jazzed up this classic flavour combination with the addition of  tarragon which compliment the subtle sour tang of the cranberries and they stop the apricots being too overwhelmingly sweet as the tarragon adds an earthy, savoury dimension. 

I toasted the almonds in a pan until the skins were a slightly darker brown in order to enhance their natural flavour. Once cooled I blitzed them in a food processor until a fine meal formed.

I then added the remaining ingredients and processed until the pieces of almonds started to stick into a crumbly mixture with the fruits. 

(This recipe makes about 25 energy balls it can easily be doubled etc to make more)


  • 200g whole almonds
  • 300g dried apricots (roughly chopped)
  • 100g dried cranberries or cherries
  • 3 tsp of dried tarragon


1. In a pan over medium heat toast the almonds for a couple of minutes tossing regularly until the skins are a slightly darker brown and you can smell their nutty flavour. Set aside and leave to cool before blitzing them in a food processor until you have a consistency similar to bread crumbs.

2. Add the remaining ingredients to the processor and carry on blitzing until the ingredients start to bind and come together in a ball. Every now and then I stopped the processor and gave the mixture a stir to make sure the chunkier pieces at the top all blitzed down down an even size. Pour the mixture into a bowl and place a large chopping board or plate on a work surface.

3. Spoon 3 teaspoonfuls of the mixture into your palm and squeeze it together (I like to use a 25ml coffee scoop to get balls exactly the same size to satisfy the perfectionist in me!). Roll the mixture in-between your hands to form a ball. You may find that you hands get sticky and coated in apricot jammyness so just keep scraping your palms every now and then with a spoon to clean them. Once you have made a ball set aside on the board or plate and repeat step 3 until you have used up all the mixture.

4. Place the balls in an airtight container and leave them to chill in the fridge for around an hour or so to allow them to firm up. Depending on how you like to eat them you can either take them out the fridge and store them in a cool dry place or leave them in the fridge until you’re ready to eat them. They will last around 2 weeks either way. Now you have a perfect, sweet, guilt free bite to eat!


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