A Sweet Distraction: Almond Apricot Chia Treats


Mug from The Raw Chocolate Company website.*

These were created the day our beloved piano was going to a new home and we needed a distraction and something sweet! (Ok, I needed the distraction and something sweet – see Ode To Our Piano, a Faithful and Long-Suffering Friend). I apologise that this is a short post, I’m too emotional to write anything sensible!

All ingredients are organic except the maple syrup. Vegan and Gluten-free.


1 Cup Almond Milk Pulp (residue of approx 1L of nut milk)

1/3 Cup Dried Apricots

1/3 Cup Almonds

3  Medjool Dates, pitted

1 Tbsp Chia Seeds*

1 Tbsp Golden Linseeds, partially ground

1 Tbsp solid raw Coconut Oil

1/2 Tbsp Maple Syrup

1/4 Cup Raw Chocolate Mulberry Chips*

Raw Cacao Powder for Dusting (that’s dusting the treats, not the piano)


Place first 5 ingredients in food processor and process for about 30 seconds until it comes together and almonds are chopped into small pieces but not ground.

Add partially ground Golden Linseeds, solid Coconut oil and Maple Syrup and process for a few seconds to mix in and further break up the almonds but still leaving bits for bite.

Add in Mulberry Chips and whizz for a few seconds to mix them in but not pulverize them!

Take small pieces and roll into balls in the palms of your hands, then dust with Raw Cacao Powder.

Place in the fridge for a few minutes to firm up.

Keep in an airtight container in the fridge or freeze for later.