Name: Coconut Apricot Energy Balls
Prep time: 20 min
Total time: 20 min
Ingredients: ⅓ Cup Almonds; ½ Cup Rolled Oats/Old Fashioned Oats; ½ Cup Desiccated Coconut; 1.5 Cups Dried Apricots; ½ Cup Coconut Oil (adjust to get right consistency); 2 Tablespoons Maple Syrup (adjust to taste)

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Coconut Apricot Energy Balls – a delicious sweet treat prepared with six simple ingredients and gets ready in under 20 minutes. It is a vegan and gluten free treat perfect as a post workout snack or afterschool snack.

These delicious plant based energy bites are a healthier and great alternative to store bought snacks that are often loaded with preservatives. These are great to take for picnics, road trips or pack in a snack box.

Having these snack bites in the kitchen comes in handy at those times when you need a quick and easy snack to satisfy your sweet cravings.

Ingredients

Dried Fruits: Dried apricots
Liquid: Coconut oil to get the right consistency and to ease the blending process and maple syrup as a sweetener.
Pantry Ingredients: Almonds, desiccated coconut and rolled oats for added nutrients and flavour.

See the recipe card for quantities.

Step By Step Instructions

Step 1: Place rolled oats, almonds and desiccated coconut in a food processor and blend into coarse powder.

Step 2: Now add apricots, coconut oil, maple syrup and blend until everything comes together to form a dough.

Step 3: Grease your palms with oil.

Step 4: Scoop out a portion with a tablespoon and shape it into a ball.

Step 5: Place a rolled ball on a lined baking sheet.

Step 6: Repeat the process with the remaining dough and arrange the balls on a lined baking sheet.

Enjoy delicious coconut apricot energy balls as a snack.

Substitutions and Variations

Coating: Roll balls in desiccated coconut or chopped almonds for a crunchy texture and added flavour.

Nuts: Add pumpkin or sunflower seeds for extra nutrition and crunch.

Sweetener: Maple syrup can be substituted with agave syrup, honey or date syrup.

Storage

You can store apricot energy balls in the fridge for up to a week in an airtight container.

Store them in the freezer for a longer shelf life. Freeze them on a lined baking sheet until solid and then transfer them to a freezer friendly container or ziplock bags. Make sure to thaw them completely in the fridge before serving. Finish them in three months.

Tips and Tricks

Dry Mixture: If the apricot mixture is dry and you find it hard to shape into balls, add a splash of coconut oil, pulse the food processor and then shape the mixture into balls.

Wet Mixture: If the mixture turns out too wet, add oat flour or desiccated coconut to get the right consistency.

Grease Hands: Rub a little bit of coconut oil into both palms to prevent the mixture from sticking while shaping.

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