This is my favourite type of snack right now! They were inspired by my Vegan Chocolate Fudge Balls and have the same base of flaxseeds and hemp seeds to get more omega 3’s into my diet. The apricots, coconut and almonds with a pinch of salt make up the rest of this recipe and add even more nutrition and make the perfect flavour combination.
- soft with a slightly fudge texture
- a great healthy option to have when you feel like something sweet
- easy to make and takes minimal time
As well as being vegan, these are:
- gluten free
- oil free
- 7 ingredients (that’s including the salt!)
Some notes for you:
The apricots I choose to use are sulphur free and are sun dried naturally which is why they are more brown in colour. The orange apricots you see are dried using sulphur dioxide to keep the apricots a bright orange colour. The only issue with this is that sulphites, such as sulphur dioxide, can cause a variety of negative side effects. I love learning about these things, but I’m no expert so I would suggest doing your own research. It’s quite interesting! ☺️
If you’re checking the ingredients of your apricots, sulphur dioxide can be labeled as E220 in Australia.
I found sulphur free apricots in Foodland.
If you make this recipe, I would love for you to let me know how it went in the comments below (don’t forget to leave a star rating!).Print
These Apricot Coconut Balls make the perfect snack full of healthy ingredients! They’re vegan, gluten free, oil free and 7 ingredients.
- 1/4 cup golden flaxseeds
- 1/4 cup hemp seeds
- 1/2 cup raw almonds
- 1/2 cup desiccated coconut + 2 tbsp extra to roll the balls in
- 150g dried apricots (I used sulphur free)
- 2 medjool dates (45g), pitted and quarter
- pinch of salt
- Add apricots to a bowl and cover with boiling water for 5 minutes. Drain, rinse and dry the apricots. Cut them into quarters and set aside.
- Add flaxseeds, hemp seeds, almonds and 1/4 cup of the desiccated coconut to a high speed blender and blend until it looks close to a flour consistency.
- Add the apricots, dates and salt and pulse until the mixture starts to stick together and the fruit is well blended. You may have to stop and stir the mixture a few times.
- Stir through 1/4 cup of desiccated coconut. The mixture will be a little sticky, but able to roll. If it’s too sticky set aside for 5 minutes to firm up.
- Place the remaining 2 tbsp of the coconut onto a plate. Roll the mixture into 15 tablespoon sized balls and roll them in the coconut. Refrigerate for one hour or until cold before enjoying. Store these in the fridge.
Keywords: apricot coconut balls, vegan apricot coconut balls