One thing that never fails to surprise me is just how much sugar people add to things already naturally sweet, for example – apricot and coconut balls. It turns out that a lot of recipes for these sweet little treats contain copious amount of extra sugar, biscuits and even sweetened condensed cream. But to me their deliciousness lies in their simplicity, and not in additives (especially not gluten or dairy related ones!). So I thought I would do a quick test run of whether or not I could make them without any added sugar, or any other allergy-unfriendly foods. It turned out to be simple as pie. But I will mention that I bought whole dried apricots, labelled as “juicy”, rather than pre-chopped dried apricots. This is because the pre-chopped apricots seemed a little too hard, and the juicy ones seemed perfect for blending. I also thoroughly enjoyed the different textures, where some were pureed completely and some were chunky. But my preference is still for the chewy, chunky apricot and coconut balls. And naturally they were sweet enough, having been based pretty much entirely on dried fruit. But see how you like it, and let me know. I also apologise for not taking some photos of mixing and rolling them, as it was just me and I was in a rush. But I did get some positive feedback after taking them out to a lunch/afternoon tea at a friend’s house. Both the adults and the kids wolfed into them, so it looks like no one missed the sugar, dairy or gluten additives!
Apricot and Coconut Balls
Makes: 20, Prep: 5-10 mins, Assembly: 10-15 mins, Chill: As long as desired.
- 1 cup dried apricots, diced
- 1/2 cup dessicated coconut + extra for rolling
- 1 tsp orange zest
- 3-4 tbsp orange juice
- Put all the ingredients into your blender, and blend until throughly combined. Some chunks are perfectly fine, and can improve the texture. But if you want yours perfectly pureed you may have to stick at it for a little longer.
- Cover a chopping board with the extra dessicated coconut, then remove spoonfuls of the mixture and roll them into balls. Roll them around the chopping board gently until they have been covered in coconut.
- Put into an airtight container and chill, if you want them more solid, or enjoy right away.
As based on a serving size of twenty apricot and coconut balls.
Approx. 46 calories and 2.7g of carbs per ball.