Apricot Coconut Balls

Delicious, no-bake energy balls packed with the sweet tang of dried apricots and the tropical flavor of coconut. Perfect for a quick snack or healthy treat.

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Prep Time 20

Total Time 20

Servings: 16 balls

Course: Dessert, No Bake, Snack

Cuisine: Fusion, Healthy

Calories: 85

Ingredients Method Notes

Ingredients

For the Balls

1 cup Dried Apricots Soaked in hot water for 10 minutes and drained, if apricots are very dry
1/2 cup Unsweetened Shredded Coconut Plus extra for rolling
1/4 cup Almonds Raw or lightly toasted
2 tablespoons Smooth Cashew Butter Or almond butter
1 tablespoon Fresh Lemon Juice
1 teaspoon Vanilla Extract
1/4 teaspoon Ground Cardamom Optional, for depth of flavor

Method

Instructions

Prepare the apricots: If your dried apricots are hard, soak them in very hot water for 10 minutes, then drain thoroughly and pat dry.
Place the soaked apricots, shredded coconut (reserving 1/4 cup for coating), almonds, cashew butter, lemon juice, vanilla extract, and cardamom into a high-powered food processor.
Process the mixture until it comes together into a thick, slightly sticky dough. You may need to stop and scrape down the sides several times.
Place the reserved 1/4 cup of shredded coconut in a shallow bowl. Roll the dough into small, uniform balls, approximately 1 inch in diameter.
Gently roll each ball in the reserved shredded coconut until fully coated. Press lightly to ensure the coconut adheres.
Transfer the finished Apricot Coconut Balls to an airtight container. Refrigerate for at least 30 minutes to firm up before serving. Store leftovers in the refrigerator for up to 2 weeks.

Notes

For a richer flavor, lightly toast the almonds before processing. These balls are naturally sweet, but if you prefer them sweeter, you can add 1 teaspoon of maple syrup during processing.