Prep
5 min
Total
1 hr 15 min
Makes
12 balls
INGREDIENTS
- 1 cup (250 mL) dried apricots
- 1/2 cup (125 mL) unsweetened shredded coconut divided
- 1/4 cup (60 mL) raw pumpkin seeds
- 1/4 cup (60 mL) raw and unsalted sunflower seeds
- 1/4 cup (60 mL) cocoa powder
- 1 tbsp (15 mL) honey
- 1 tsp (5 mL) coconut oil melted
METHOD
- Line a baking sheet with parchment paper. In a food processor, pulse the dried apricots, 1/4 cup (60 ml) of the coconut, pumpkin seeds, sunflower seeds and cocoa until the mixture is crumbly. Add the honey and coconut oil and process again until a sticky, uniform dough is created.
- Place the remaining coconut on a plate. Scoop a heaping tablespoon of the dough and roll into a ball with wet hands. Roll in coconut and place on the baking sheet; continue with the remaining dough. Refrigerate for at least 1 hour. Store in an airtight container in the refrigerator for up to 1 week.
Excerpted from The School Year Survival Cookbook: Healthy Recipes and Sanity-Saving Strategies for Every Family and Every Meal (Even Snacks) by Laura Keogh and Ceri Marsh. Copyright © 2017 Sweet Potato Chronicles. Photography copyright ©
