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.
Servings 12 Bliss Balls
- 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
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.
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.
Calories: 94kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Fiber: 1g | Sugar: 5g