Makes 12 balls
Cooking: 8 min
Preparation: 15 min
- 200 ml creamy peanut butter
- 60 ml (¼ c) honey
- 2 ml (½ t) vanilla essence
- 1 litre (4 c) corn flakes, lightly crushed
- 80 ml (⅓ c) dried apricots, finely snipped
- 60 ml (¼ c) almonds, toasted and chopped
- 1 ml (¼ t) ground ginger
- 80 g chocolate, chopped
- 20 g butter
1 In a large saucepan, combine the peanut butter, honey and vanilla essence. Heat over low heat, while whisking constantly, until just melted and nearly smooth. Stir in the corn flakes, apricots, almonds and ginger until well mixed.
2 Using wet hands, shape the mixture into balls. Leave on a greased baking sheet for about 15 minutes or until firm.
3 Put the chocolate and butter in a heatproof bowl. Heat, while stirring, over a pot of simmering water until melted.
4 Drizzle over the apricot cereal balls. Set aside for about 15 minutes or until the chocolate has set. Store in an airtight container – they’ll keep for about a week.
– Hope Malau
