In case you missed it over on Instagram last night, this week I un-cooked a couple of batches of bliss balls for a charity bake sale at work. These delicious bite-sized morsels are excellent little energy snacks to keep in the fridge or freezer for when you need a quick hit and don’t want to reach for something unhealthy.
There are plenty of versions doing the rounds, but I wanted something a little lighter and less dense than the cacao, dates and cranberry version I’ve made previously. I made two different versions, and number one is comin’ atcha right now!
Zesty Apricot & Cacao Chip Bliss Balls (adapted from ‘The $120 Food Challenge’)
250g dried apricots (I used Turkish apricots which are quite mild and juicy, California apricots are a bit drier and tangier and would be delish)
1/2 cup desiccated coconut
3 pieces crystallised ginger (or you could use 1/4t powdered ginger for a healthier option)
1t cacao nibs
2t finely grated lemon zest
2t finely grated orange zest
1/4 cup desiccated coconut (extra)
1. Using a food processor (or stick blender if you’re like me and that’s all you have) combine the apricots, coconut, zest and ginger, processing until apricots are finely chopped
2. Stir through cacao nibs
3. Roll a spoonful of mixture between clean hands into a ball and then roll them in extra coconut
4. Refrigerate or freeze until ready to eat – from frozen they’ll soften enough to eat in a matter of minutes!
I’m not exaggerating when I say these take literally 10 minutes to pull together, and they’re perfect to throw in your bag for on-the-go snacking! Pop them in the kids’ lunchboxes for little lunch (oh how I miss little lunch!) and keep some in the freezer at work for when the 3pm sugar monster hits…. trust me, you’ll wonder how you lived without them!
Like the sound of these? Check out my cacao, date and cranberry balls here.
Stay tuned for version two – carrot, cacao and oat cake balls – coming up next week.
Much love Team!