ANGIE'S APRICOT COCONUT CHIA LOGS

Just whipped these up for my boys and my eldest son (Bailey, 9yo) told me to make sure I share this recipe with all my friends because their kids will like them too! So, how can I not share with that request!!

These tasty little snacks are packed full of goodness and lovely to eat on their own. You may like to drizzle with a little chocolate for a slightly more naughty treat on the odd occasion. I use coconut oil in these for the nutritional benefits but also the 'setting' benefit of the logs in the fridge.

ANGIE'S APRICOT COCONUT CHIA LOGS

Ingredients:  (GLUTEN FREE)

200g Raw cashews
100g Organic Dried Apricots (I use organic due to sulphite allergy from regular ones)
50g Organic Coconut flakes (you can use regular dessicated coconut if you like)
10g Chia seeds
5g Organic extra virgin coconut oil (or your oil choice)
50g Organic Agave syrup (or honey)

Put all ingredients into your Food Processor (FP) or Thermomix (TM).
Process on high on FP (speed 8 in TM) for approx 10 seconds until broken down into tiny bits.
Further process on slow til all the ingredients come together.
Tip out onto board or baking sheet and roll into individual finger sized logs.
You can opt to roll into balls instead if you wish, or larger bars for lunchbox servings.
Lay onto baking paper lined tray or container and refrigerate before serving for at least 30 mins.
Best kept refrigerated or at the very least in a relatively cool cupboard to ensure the ingredients hold together better.
Top with drizzle of melted chocolate or yoghurt icing if preferred!