Ingredients
Units
Scale
- 1 cup 15 large sulphur-free dried apricots
- 3/4 cup oats
- 1/4 cup shredded or desiccated coconut (plus extra for rolling)
- 1 tbsp coconut oil
Instructions
- Soak the apricots in hot water for 30 minutes to soften. Drain excess water and then combine with all other ingredients in a food processor. Pulse until the mixture comes together. This will take a few minutes.
- Sprinkle a little extra coconut on a plate. With wet hands, shape the apricot mixture into small balls and then roll in the coconut.
- Pop them in the fridge for ½ an hour to firm up but if you can’t wait (like me) then enjoy.
- They store great in an airtight container in the fridge for 3 weeks or in the freezer for a few months.
Notes
- I really recommend you source sulphur-free dried fruit, especially apricots. In ingredient lists, the sulphur preservative will be listed as E220 or 220. Sulphur-free apricots won’t be the typical bright orange you’re used to – they’ll be dark brown in colour and also a lot firmer. Why? The sulphur changes their natural colouring. In terms of your health, avoid sulphur whenever you can – its use has been linked to asthma, irritability, mood swings and many behavioural problems.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
