Unlike most highly processed wrapped snacks, this is microbiome-friendly. It’s sweetened with slow-release natural fruit and packed with fibre, which your microbiome will love. Surprisingly, cocoa powder (unsweetened) is around 30 per cent fibre. It’s best eaten after a meal as your gut doesn’t enjoy little extras in between.
75g pecan nuts, very roughly chopped
50g soft pitted prunes, quartered
50g ready-to-eat dried apricots, quartered
20g cocoa powder
30g coconut oil (not melted)
20g mixed seeds
10g desiccated coconut
1. Line a baking tray with baking paper. Put all the ingredients, except the desiccated coconut, into a food processor and blend to a thick paste. Put the coconut into a bowl.
2. Roll the mixture into 18 small balls then roll each one in the coconut. Place on the tray and pop back into the fridge for a couple of hours to stiffen. (Transfer to a lidded container and keep in the fridge.)
Food styling by Clare Lewis. Styling by Sue Radcliffe.