Apricot Coconut Muesli Balls2012-10-17
- Course: Snack
- Servings : 24 balls
- Prep Time : 15m
- Cook Time : 0m
- Ready In : 15m
Almost every recipe I have come across for apricot coconut balls has condensed milk or butter. I wanted something that I could give Harry as a snack when we were out and about, but was still really healthy for him. I created these little muesli balls and all my little taste testers (and carpenter brother) went back for more. What’s even better is that they don’t need to be cooked, so you can eat them straight away.
Nutrition Note: These little apricot coconut balls are a wholegrain sweet snack packed full of fibre and vitamin C.Join us on Facebook for other foodie bits and pieces.
- 2 cups oats
- 1 cup dried organic apricots, chopped
- 3 tablespoons raw honey
- 1 apple, grated (squeeze out excess juice)
- 1 cup desiccated coconut*
- *Check for additive free coconut
Heat a frying pan over medium. Add the oats and toast for a few minutes, continue to stir to ensure the oats are toasting but don’t burn. Once lightly toasted (around 2 minutes), remove from the pan and place in a bowl.
Grab your food processor, add the toasted oats, apricots, honey, apple and ¾ cup coconut. Process until well combined.
Remove mixture from the processor and roll teaspoon-sized balls of mixture. Roll each ball in the extra coconut and store in an airtight container in the fridge, or wrap individually and freeze to eat later.