Your kids can safely trade these with friends if they’re suddenly not meeting their fancy. Let’s be honest, we know trades happen.

Directions

1. Line a baking sheet with parchment paper. In a food processor, pulse the dried apricots, ¼ cup of coconut, pumpkin seeds, sunflower seeds, and cocoa until the mixture is crumbly. Add 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 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.