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.
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.
Carbohydrates: 23.8 g
Protein: 3.7 g
Fiber: 5.2 g
1 hour 15 min