• 200 g (7 oz/1 cup) hulled millet
• 2 tablespoons agave syrup
• 500 ml (17 fl oz/2 cups) apple juice, approximately
• 100 g (3½ oz/⅔ cup) sesame seeds
• 100 g (3½ oz/⅔ cup) pepitas (pumpkin seeds)
• 60 ml (2 fl oz/¼ cup) malt syrup
• 100 g (3½ oz/½ cup) dried apricots, chopped
• 30 g (1 oz/1¼ cups) puffed rice
• 2 tablespoons coconut flour
• 80 ml (2½ fl oz/⅓ cup) lime juice
• 100 g (3½ oz/½ cup) rapadura sugar
• 2 tablespoons unsweetened cocoa powder

Preheat the oven to 170°C (325°F).

Rinse the millet and place in a saucepan with the agave syrup and enough apple juice to cover the millet. Bring to the boil, then reduce the head and simmer for about 20 minutes. The apple juice will reduce, and when you can see the top of the millet, it’s ready.

Transfer the mixture to a bowl and allow to cool in the fridge.

While the millet is cooking, spread the sesame seeds and pepitas on a baking tray and roast in the oven for 7–10 minutes, or until golden, stirring occasionally. Using a mortar and pestle, grind the roasted seeds to a powder and set aside.

Warm the malt syrup in a saucepan over medium heat.

In a large mixing bowl, mix together the apricots, puffed rice and coconut flour. Add the millet and lime juice. Pour the hot syrup over the mixture and mix until thoroughly coated, using a spoon. Set aside.

Mix the sugar and cocoa powder in a shallow dish. With some of the sugar dust on your hands, roll the millet mixture into balls, around 5 cm (2 inches) in diameter. Keep dusting your hands with more sugar, to help stop the mixture sticking to them.

Refrigerate until serving, and enjoy individually as a healthy energy boost. They will keep in the fridge in an airtight container for several days; you might want to dust them first with cocoa powder if making them ahead.