Apricot + coconut bliss balls

Apricot + coconut bliss balls

By
From
Eat This, My Friend
Makes
15 balls
Photographer
Jade O'Donahoo; Huw Rogers

I make these little gems for Clancy – or to enjoy myself. They are quick, easy and taste like a classic treat, but the sweetness only comes from the natural sugar contained in the fruit.

Ingredients

Quantity Ingredient
195g almonds
180g dried apricots
90g pitted dates
60g shredded coconut, plus extra for coating
1 tablespoon coconut oil

Method

  1. Pulse the almonds in a food processor until a coarse breadcrumb consistency is reached. Add the apricots one by one, continuing to pulse. Repeat with the dates. Last, add the shredded coconut and coconut oil, and give it one more good pulse.
  2. The mix should adhere when pressed but not be overly wet and sticky. Add some more coconut or ground almonds if it is, or an extra date or two if the mixture is dry.
  3. Roll the mixture into balls the size of a walnut shell, then coat them in more shredded coconut.
  4. Store in an airtight container. The bliss balls keep in the fridge for up to a week.
Tags:
Vegetarian
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