My good friend is allergic to grains and so we are always trying to find tasty snacks for her. She was at a markets and discovered the most delicious raw apricot slice and asked me to re-create it. We had a play and came up with a divine bliss ball recipe, but it needed something extra to cut through the sweetness of the honey and the apricots. I opened my oil box and my trusty fav cinnamon started to sing at me. I added two drops and BAM it was magical. I hope you enjoy this recipe as much as I do! 

WHAT YOU NEED:
150g raw almonds

150g dried apricot

110g musli

2TBSP honey (or golden syrup for a vegan alternative)

2 drops doTERRA Cinnamon essential oil

approx. 2 TBSP seasame seeds

WHAT YOU DO:
Thermomix method

1. Mill almonds in the thermomix for 10 seconds/speed 9.
2. Add the apricots, muesli, honey and cinnamon to the bowl and mix for 30 seconds/speed 9.

3. Place the seasame seeds in a bowl. Roll the almond mixture into balls and roll them into the seasame seeds to coat. Store in airtight container in the fridge for up to a week.

Food processor method:

1. Mill almonds in the food processor for around 40 seconds until very finely chopped.

2. Add the apricots, muesli, honey and cinnamon to the bowl and mix for 30-40 seconds until almost smooth and well combined.

3. Place the seasame seeds in a bowl. Roll the almond mixture into balls and roll them into the seasame seeds to coat. Store in airtight container in the fridge for up to a week.