Stone Fruit Bites with Sesame
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
116
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 116 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 145 mg | (4 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
- Ingredients
- 3 cups no-soak, dried Apricot
- 1 tsp Coconut oil
- 1 tsp honey
- 1 pinch salt
- 1 pinch ground cinnamon
- ½ cup almonds
- 1 cup Shredded coconut (scant)
- 1 cup Sesame seeds
Preparation steps
1.
Line a large tray with non-stick baking paper.
2.
Place all the ingredients except the almonds and coconut into a food processor and blend until the apricots are very finely chopped and the ingredients are combined.
3.
Add the coconut and almonds and blend until the almonds are chopped.
4.
Sprinkle about half the sesame seeds onto the non-stick baking paper.
5.
Turn the apricot mixture out onto the seeds and pat into a square.
6.
Sprinkle with the remaining sesame seeds and press into the apricot square.
7.
Cover with cling film and chill for at least 2 hours until firm.
8.
Cut into pieces to serve.
