As a mum, I tend to favor efficiency over everything. What can I do to multitask, get things done quickly, and spend more time with my family at home? This is no different when it comes to cooking. When looking for a snack to cook, I always turn to the mother of health and nutrition, Gywneth Paltrow for guidance. Her recipes are extremely easy to follow, super healthy, and always made from organic ingredients. These days, it’s difficult to know where your food is coming from. Take a look at any label and see GMOs, additives, and sugar by the pound, especially when you’re attempting to make something sweet. This week, I went for a recipe that’s fast, portable, and great to make more of in case your sweet tooth is calling your name later in the week.
These fruity, tropical bites are made for an afternoon treat; they’re also great for packing in the kids’ lunches. Treats all around! If you’d like to learn how to make Gwyneth Paltrow’s Apricot, Cashew & Coconut Truffles Recipe, keep reading below!
Gwyneth Paltrow’s Apricot, Cashew & Coconut Truffles Recipe
PACKABLE / QUICK / VEGAN
Makes 12 balls
Ingredients
- A 1/2 cup dried apricots
- ½ cup raw cashews
- ½ cup unsweetened shredded coconut
- Zest of 1 lime
- A pinch of flaky sea salt
- 1 tablespoon water
Method
- Combine all the ingredients in a food processor and process until the mixture is smooth and
forms a ball around the processor blade (this may take a while). - Using wet hands, roll the mixture into 12 tablespoon-sized balls, setting them on a plate as you
work. - Let set in the fridge until ready to eat.
Excerpted from the book The Clean Plate: Eat, Reset, and Heal by Gwyneth Paltrow. If you want to visit the Goop website, click here. If you’d like to learn how to make Gywneth’s black rice pudding with coconut milk and mango, click here.
