1 cup (100g) walnuts, chopped
2/3 cup (100g) cashews, chopped
100g blanched almonds, chopped
1/2 cup (50g) instant porridge oats
2/3 cup (100g) chopped dried apricots
150g pitted dates, chopped
1/2 cup (100g) chopped pitted prunes
2 tablespoons sesame seeds
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
2 tablespoons honey
1 cup (90g) desiccated coconut
Place the walnuts, cashews and almonds in a dry frypan over medium-low heat and cook, stirring, for 2-3 minutes until lightly toasted. Place in a food processor and whiz until finely chopped.
Add oats, apricots, dates, prunes, sesame seeds, cocoa, cinnamon and honey to the processor and whiz for 2-3 minutes until the mixture forms a paste.
Divide the mixture into 50g portions (about the size of a golf-ball), then roll between lightly moistened hands to make about 15 balls.
Roll the balls in the coconut to coat, then serve. The beach balls with keep in an airtight container for up to 2 weeks.