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Apricot, cashew and coconut energy balls

Apricot and cashew energy bites by Emily Turnbull at Energise with Emily

When I was growing up, one of my favourite homemade sweet treats was a no-bake coconut and
lemon slice which, if my memory serves me correctly, involved bashing up a packet of sugar-topped
biscuits (Nice biscuits as they are known in New Zealand), adding rather a lot of melted butter and
some desiccated coconut, squashing it all into a tin and then covering it with a lemon icing. Delish!

But loaded full of refined sugar and butter so definitely something to save for an occasional treat.

These beautiful little energy balls are just as tasty and a whole lot healthier. Incredibly easy to make
and requiring only 4 ingredients, they are the perfect little morning or afternoon treat for when
you’re hankering for something sweet.

You can keep them in the fridge for up to 2 weeks – or pop them in the freezer to make them last longer.

I use unsulphured organic apricots (because I prefer to minimise chemical processing in my food) but you can use regular dried apricots if you wish.

Apricot, cashew and coconut energy balls
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Ingredients

  • 20 dried unsulphured apricots
  • 100 grams of unsalted cashew nuts
  • 1 tablespoon of coconut oil
  • ½ cup desiccated coconut, plus extra for coating

Instructions

  1. Place all the ingredients in a food processor and pulse until you get a quite thick sticky paste. Roll into small balls. Sprinkle some desiccated coconut onto a plate and then roll the balls in the coconut until they are fully coated. If the coconut doesn’t stick very well, you can smear a tiny bit of honey
  2. onto each ball and then roll it into the coconut. Store in an airtight container in the fridge for up to 2 weeks.
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https://energisewithemily.com/apricot-cashew-and-coconut-energy-balls/

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