We thought we’d fill your palate with fresh aromas in March before all those Easter eggs start to creep in and demand to be eaten! This one has a little more work than usual, but the surprise apricot in the middle works a treat to keep them moist and have a fun element (in case you decide to share them with others!)

Here’s how to make the Apricot and Coconut One

Dry ingredients
50g coconut flour
50g ground almonds
1 teaspoon ground nutmeg
120g soft pitted dates (I’ve used dates and prunes, both work!)
50g milled flaxseed

Wet ingredients
3 tablespoons coconut oil
2 tablespoons peanut butter

Finishing touches
5 dried (but plump) apricots
40g desiccated coconut

The apricot and coconut onesTime to mix those ingredients:

  1. Weigh out all the dry ingredients into a big mixing bowl.
  2. Add this to the food processor. It chops up the dates so they’ll blend into the mixture.
  3. Transfer back to the mixing bowl.
  4. Add the coconut oil to a microwavable bowl and put on a high heat for 15 seconds.
  5. Once that has melted, add the peanut butter to this bowl and stir together.
  6. Add the wet ingredients to the dry and stir with a spoon.
  7. Cut each apricot into quarters, so you have 20 tiny apricot pieces and place onto a dinner plate.
  8. Pour the desiccated coconut next to the apricots.
  9. Take a small amount of mixture from the mixing bowl, just smaller than a golf ball, and put one piece of apricot into the middle and then ensure the mixture surrounds the apricot completely. Roll into a perfect ball.
  10. Whilst still sticky, roll this ball in the desiccated coconut so that it coats the outside and place on the dinner plate.
  11. Continue steps 9 and 10 for each energy ball, until all are made and coated.

Final Steps:

You should have around 18-20 balls, if you have more mixture left, make smaller balls the size of marbles, so you know which have the apricots and which don’t!

If you have any apricots left, the best thing to do is eat them quickly.

Put your apricot and coconut energy balls into the fridge for 10 minutes, and then they’re ready to eat. You can store them in an airtight container in the fridge for up to a week.