Nut free apricot bliss balls are quick and easy to whip up and make a delicious, healthy lunchbox or afterschool snack.
Nut free apricot bliss balls
When my big boy graduated kindy last year, the chef at the center gave each child the most gorgeous gift.
She put together a little laminated recipe book with some of their favourite recipes and a personalised note on the front page.
The thought they put into their graduation was so wonderful. They also each got an autographed t-shirt with the signature of each child in the class. Each one was handwritten not just a copy!
Oh I’m getting teary again thinking about it.
Ok back to the bliss balls. So and apricot bliss ball recipe was one that was included in the little book.
Of course I had to mess with it a little to boost the nutritional value but the end result still got the tick of approval from both the boys and earned a solid place in our weekly baking/food prep rotation.
They can also be frozen. Really, I say nearly anything can be frozen!
- 14 dried dates (or 10 pitted medjool dates)
- 1 cup dried apricots (preferably sulfur-free - get the brown ones not the bright orange ones)
- 2 tbsp coconut oil, melted
- ½ cup rolled oats
- ½ cup sunflower seeds, processed finely (can also use almond meal if they don’t have to be nut-free)
- Pinch of sea salt
- ½ cup dessicated coconut (plus extra for rolling if you want)
- Place the dates and apricots in a food processor or thermomix and process to chop finely.
- Scrape down the sides then add the rest of the ingredients and blend to combine.
- If the mixture doesn’t quite hold together when you pinch a portion between your fingers, add a little boiling water and process again. Only add a tiny bit at a time until you get the right consistency.
- Using a tablespoon of mixture at a time, roll into balls then roll in extra coconut if desired.
- Store in the fridge.
