Every year at christmas Mum makes her apricot and coconut balls, in fact they were one of the first things I learnt to make as a child, a great recipe for sticky fingers! Mum’s recipe requires crushed sweet biscuits, dried apricots, coconut and lots and lots of super sweet condensed milk and while the balls are delicious they are best left for christmas time. I wanted to take the traditional apricot ball and make it into a healthier snack for any day, still keeping the flavour in.
These balls make great easy to grab snacks for work, uni or the gym and you have the option of making them nut free too so they can be taken to school as well. Plus they provide a balance of protein, fibre and carbohydrate meaning that they will fill you up and provide the energy to keep you going no matter what you are up to.
I have made this recipe using some lovely ingredients sent to me by Nutra Organics from their whole pantry range. I especially love their Thriving protein which is a blended plant based protein with a lovely flavour.
Nutrition: the oats in these balls provide fibre and some low Gi carbs, great for your gut and for providing long lasting energy. The nuts provide some healthy fats as well as fibre and protein, which combined with the protein powder will keep you going for a while! These balls are vegan friendly, dairy free and can be made gluten free to suit all dietary needs.
- ¾ cups rolled oats
- ¾ cups almonds or cashews or sunflower seeds
- 1 cup coarsely chopped dried apricots
- ½ cup desiccated or shredded coconut
- ½ cup vanilla protein powder (we used thriving protein in exotic vanilla)
- 3 tbsp rice malt syrup
- 2 tbsp coconut oil or thin tahini
- 2 tbsp water
- extra desiccated/shredded coconut, to roll
- In a food processor or high powered blender, process the oats and nuts until broken up but to totally smooth.
- Add the apricots and process until chopped fine.
- Add remaining ingredients and process until it forms a slightly sticky mix.
- Roll mix into balls about the size of a large grape (or whatever size you desire) and then roll in extra desiccated coconut.
- Refrigerate until cold, best stored in the fridge.
For gluten free, you can use buckwheat groats or quinoa flakes or even puffed brown rice. You may just need to adjust the amount of water used.