Coconut And Apricot Bliss Balls

Posted on July 22, 2016 by Anna

Taken from Nourish: Mind, Body & Soul by Amber Rose, Sadie Frost and Holly Davidson. Image by David Loftus.

These wonderfully delicious little balls are perfect as a snack for packed lunches or an afternoon snack, or anytime for that matter. They last really well in the fridge, so once you have made a big batch they can be kept in the fridge for when you need them. They are light, moist, and can be coated with different things, which is great—you can coat some with nuts and some with seeds, and sometimes I like to coat some with freeze-dried berries—then you have some for all taste buds.

Makes approx. 40 balls
1½ cups sulphur-free dried apricots, plus 5 extra
1 medium mature coconut
Small handful of pistachios or cashews, coarsely chopped
1 generous tablespoon raw honey

To coat (use a few tablespoons of any of the following):
Sesame seeds
Shelled hemp seeds
Freeze-dried raspberries
Unsweetened, dried coconut flakes

First soak the dried apricots (except for the five extra) for 6–8 hours.
Make two holes in the coconut and drain the liquid through a fine strainer to catch any bits. Reserve the liquid for later use.
Break the shell open, scoop out the coconut flesh, and give it a quick rinse to wash off any pieces of shell. Cut the coconut flesh into pieces and put through a juicer.
Drain the soaked apricots and mix with the coconut pulp. Blend with an immersion blender or in a food processor (you could do this by hand if you mash and chop the soaked fruit really finely or use a large mortar and pestle). If the mix is too dry, spoon in a little reserved coconut water to bring it all together. Coarsely chop the five extra apricots and add it to the mixture along with the chopped nuts.
Use your hands to roll the mixture into small balls and then roll each one in your chosen coating. Place on a large tray or plate and transfer to the fridge to set.
These balls keep well in a cool place. Keep in the fridge until you’re going to eat them.