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Apricot Bliss Balls

Make these Apricot Bliss Balls in 15 minutes, with just 5 ingredients and have healthy snacks on hand all week. They're sweet, tangy and chewy all in one.
Course Snack
Cuisine Australian
Prep Time 10 minutes
Cook Time 0 minutes
Fridge Time 2 hours
Total Time 10 minutes
Servings 12 Bliss Balls
Calories 94kcal
Author Kim

Ingredients

  • 1 ¼ cups (200 grams) Dried Apricots
  • 14 Medjool Dates, pitted (Room temperature)
  • ¼ cup Desicated Coconut
  • ¾ cup Oats
  • 2 tablespoons Coconut Oil
  • 1 tablespoon water

Instructions

  • Add ingredients to food processor: Add room temperature dates and dried apricots along with coconut and oil to food processor and blitz until mixture resembles a crumb like texture.
  • Roll into balls: use a teaspoon or a small (mini) ice cream scoop to lift out mixture and roll into balls one at a time, and then roll in desicated coconut.
  • Refrigerate and Store: Refrigerate for 2 hours before eating. store in an air tight container in the fridge for 7 days.

Notes

  1. Dried Apricots:  Use the best quality ones you can find – it does make a difference since they ar the main ingredient.  My favourite brand to use is Angus Park.
    Medjool Dates:  These are found in the fresh fruit and veg area of Coles and Woolworths in Australia.  Medjool dates are preferable as they are big and juicy with a soft skin.  Regular dates tend to be less juicy and have more fibrous skins which I don’t really like in bliss balls.
    Oats:  Quick or instant oats, or the bigger oats are all good to use in this recipe.  If using the bigger oats, it may need just a little extra processing time to break them down.
    Sub for coconut Oil and water:  Instead of 2 tablespoons of coconut oil and 1 tablespoon of water, you could use 3 tablespoons of peanut butter or almond butter, which will add in a little nutty flavour to the fruit balls.

Nutrition

Calories: 94kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Fiber: 1g | Sugar: 5g