110g Murray River salted chocolate (2 x 55g chocolate bars)
1 tbsp coconut oil
½ cup quinoa flakes
½ cup macadamias
¼ cup sultanas
¼ cup chopped apricots
¼ cup shredded coconut
1 orange, juiced
1 tsp orange zest
Preheat oven to 160°C.
Combine all ingredients except the chocolate in a food processor and blend to a smooth paste. Roll into small individual balls.
If you want a firm consistency place these on a lined baking tray and place in the oven for 10-15 minutes at 160°C.
For a softer chewier consistency place the balls in the fridge to set for 10-15 minutes.
Melt chocolate in a small saucepan over low heat, drizzle chocolate over the clusters or dip the cluster in chocolate, place on a baking tray in a cool area until set.