A friend of mine moved house recently, and in the midst of packing she appeared on my doorstep holding a very large bag of shredded coconut she had found in her pantry. Never one to turn away free food, I willingly took it off her hands. The obvious thing to do with such a large bag of coconut is to make coconut butter, with which you can then whip up these 3 Ingredient Apricot Almond and Coconut Bliss Balls.
I cannot be the only one that suffers from mid-morning hunger pangs. Usually my morning bowl of porridge will carry me through to lunch, but occasionally I find myself starving with lunch still a long way off. These bliss balls are simple to whip up, and keep for a good couple of weeks in the fridge, so are great to keep on hand for emergency snacks.
As these bliss balls contain only three ingredients, I like to toast the almonds to add additional flavour. However, this step is not necessary and the bliss balls will be just as tasty with natural almonds. If nut allergies are a factor in your snack decisions, substitute the nuts for sunflower seeds. If you do use seeds, I would take the time to toast them first. Sunflower seeds have a lovely nutty flavour when toasted.
I prefer to use unsulphured apricots in my cooking. Unsulphured apricots are a darker colour than their orange cousins, and to me they taste slightly fudgy, which is not a bad thing at all. I buy mine in the organic aisle of my local supermarket, or from bulk bins at specialty food stores. Don’t stress if you can’t find unsulphured apricots though, just use sulphured apricots in their place.
The unfortunate thing is that The Princess and Mr Grumpy have discovered my emergency stash, and as they are quite partial to the odd snack or two my supplies are fast disappearing. Good thing these bliss balls are so easy to make.
I prefer to use toasted almonds, but if you are in a hurry natural almonds will work perfectly in this recipe.
- 185g (1 cup) coconut butter + 2 Tablespoons extra
- 160g (1 cup) dried unsulphured apricots, roughly chopped
- 95g (1/2 cup) almonds, toasted
- Dessicated coconut to coat (optional)
- Place the almonds in a food processor or Thermomix, and blitz until roughly chopped.
- Add the chopped apricots, and process until a crumbly meal is formed.
- Add the coconut butter and process until the mixture starts to come together.
- If the mixture doesn't seem to be holding together, add the extra 2 Tablespoons coconut butter. The mixture will still seem quite crumbly but will hold together once you shape the balls.
- Take a Tablespoons of mixture in your hands and gently press it together to form a ball. Don't try to roll the ball as it will fall apart. Just gently but firmly press the mixture until it stays together. Trust me, it will happen.
- Repeat with the remainder of the mixture.
- If desired, gently roll the finished balls in dessicated coconut to coat.
- Place the balls on a tray and allow to set int the fridge for 30 minutes, or until cold.
- Keep in a sealed container in the fridge for up to two weeks.