School-safe chocolate snack balls

By Laura keogh
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SERVES
6
 TO
8
TOTAL TIME

Ingredients

  • 1 cup dried apricots
  • 1/2 cup unsweetened shredded coconut, divided
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup raw and unsalted sunflower seeds
  • 1/4 cup cocoa powder
  • 1 tablespoon honey
  • 1 teaspoon coconut oil, melted

Directions

  1. Line a baking sheet with parchment paper. In a food processor, pulse the dried apricots, 1/4 cup (60 milliliters) of the coconut, pumpkin seeds, sunflower seeds and cocoa until the mixture is crumbly. Add the honey and coconut oil and process again until a sticky, uniform dough is created.
  2. Place the remaining coconut on a plate. Scoop a heaping tablespoon of the dough and roll into a ball with wet hands. Roll in coconut and place on the baking sheet; continue with the remaining dough. Refrigerate for at least one hour. Store in an airtight container in the refrigerator for up to one week.

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