90g ground almonds
25g oats (use gluten free if preferred)
110g pitted Medjool dates
40g dried apricots
3 tbsps almond butter
2 tbsps reduced sugar cherry jam

Place all of the ingredients, except for the jam, in a food processor. Blend well to form a sticky dough. If the mixture is too crumbly, add a drop of cold water and blend again.

Roll into 11 balls and place on a large plate.
Press your thumb into the centre of each ball to create a well. Spoon 1⁄2 tsp jam into each hollow. Serve.

Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.