Place the walnuts, cashews and almonds in a dry frypan over medium-low heat and cook, continually stirring, for 2-3 minutes until lightly toasted. Blitz in a food processor until finely chopped.
Add oats, apricots, dates, prunes, sesame seeds, cocoa, cinnamon and honey to the processor and blitz for 2-3 minutes until the mixture forms a paste.
Divide the mixture into small, golf-ball-size portions (there should be enough for about fifteen) then roll between lightly moistened hands to form a ball.
Roll the balls in the coconut, and then serve.
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