These raw sweets are made from dried apricots, almonds, dates, and hints of lemon and coriander. A quick roll in desiccated coconut dresses them up and makes them holiday ready in literally no time. Use the best dried apricots you can find, the lemon zest really brings them to life and the almonds add the perfect counterpoint
Pretty Apricot Almond Balls aren’t just for holiday tables and gifting. The moist and satisfying bites are handy paleo friendly treats designed to take the edge off hunger or provide a quick pick-me-up when faced with a mid-day slump. Stored air tight in the refrigerator they will last well beyond a week.
Apricot Almond Balls
Inspired by Apricot Energy Balls at paleogrubs.com.
1 cup almonds, chop
1 cup dried apricots, chop
7 Deglet Noor dates, pitted, light chop
1 ½ teaspoon lemon zest
¼ teaspoon ground coriander
3-4 tablespoons unsweetened desiccated coconut, for rolling (optional)
- Place the almonds in a food processor and pulse until they are finely chopped.
- Add the apricot, dates, lemon zest, and coriander and pulse until a dough forms.
- Roll by rounded teaspoon of dough into small balls.
- Roll the balls lightly in coconut flakes.
- Store airtight in refrigerator for up to a week. Yield: about 30