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Mapled Chilean Blueberry, Pecan Balls


  • 200g pecans
  • 50g sesame seeds
  • 1 tbsp. maple syrup
  • pinch salt
  • 75g Chilean blueberries, roughly chopped




Preheat the oven to fan 180C/200C/gas mark 6. Place the pecans on a baking tray and the sesame seeds in one corner. Roast for 5 minutes until you can just smell them. Cool slightly.

Reserve 1 tbsp. of the sesame seeds placing the rest in a food processor or blender and blitz until they form a soft spread. You will need to stop and scrape down the sides from time to time. Add the maple syrup and salt, blitz again and then transfer to a bowl and stir in the Chilean blueberries.

Form the mixture into walnut sized balls. Spread the reserved sesame seeds on a plate and roll the balls to cover with the seeds. Chill until firm for at least 20 minutes. Store in an airtight container in the fridge for up to 3 days.



Quick and easy to make these are a great healthy snack.

Makes: 16

Prep time: 10 minutes (plus chilling)