These Raw Dried Apricot, Date and Coconut Ball are gluten free and make 22 small balls that I can guarantee will disappear so fast you won’t be able to believe your eyes! These magical, taste bud tickling treats are ones everyone loves and can eat…
This is such a nutrient-dense snack which doesn’t have any sugar other than what is naturally there and the dried apricot is rich in iron. The coconut provides immune-boosting lauric acid and energy.
- 95 g (3 1/4 oz/3/4 cup) dried apricots, roughly chopped
- 55 g (2 oz/1/4 cup) fresh dates, pitted and roughly chopped
- 185 g (61/2 oz/1 cup) coconut butter
- 1 tablespoon coconut oil, melted, if required
- 25 g (1 oz/1/4 cup) desiccated coconut
Process the apricots in a food processor until they are finely chopped and beginning to come together. Add the dates and pulse a couple times, then add the coconut butter and process until combined. Scrape if needed and continue to pulse. If the mix does not come together, add the coconut oil and pulse again.
Roll the mixture into small ball then roll in the coconut and place on the tray lined with baking paper. Leave for 30 minutes to set at room temperature or in the fridge, if the weather is warm. The balls will keep in an airtight container for 2 weeks. Store them in the fridge in hot-weather.
Some coconut oils call themselves ‘butter’—usually in brackets after the word oil. You can’t replace a true coconut butter with oil in this recipe, because it would just melt at body temperature, making the balls fall apart when you pick them up to eat them.