School-Safe Chocolate Snack Balls

cover of the KIWI Fall 2022 issue

Ingredients


Makes 12 servings

1 cup dried apricots

½ cup unsweetened shredded coconut, divided

¼ cup raw pumpkin seeds

¼ cup raw unsalted sunflower seeds

¼ cup cocoa powder

1 Tablespoon honey or agave nectar

1 teaspoon coconut oil, melted

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.

Per Serving:


Calories: 198

Carbohydrates: 23.8 g

Protein: 3.7 g

Fiber: 5.2 g

Active Time:

15 min

Total Time:

1 hour 15 min