Coconut And Apricot Bliss Balls

Posted on May 4, 2016 by Anna

Taken from Nourish by Amber Rose, Sadie Frost & Holly Davidson. Image by David Loftus.


These wonderfully delicious little balls are perfect as a snack for packed lunches or afternoon tea, or any time 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 and 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
1 medium, mature coconut
200g dried apricots, plus 5 extra
Small handful of pistachio or cashew nuts, roughly 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
Desiccated coconut

First soak the dried apricots (except for the 5 extra) for 6-8 hours.
Make two holes in the coconut and drain the liquid through a fine sieve 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 bits of shell. Cut the coconut flesh into pieces and put through a juicer.
Drain the soaked apricots and mix with the coconut pulp. Blitz with a stick 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. Roughly chop the 5 extra apricots and add, together with the chopped nuts, to the mixture.
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 youre going to eat them.