Ingredients
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- 1 cup dried apricots (preferably unsulfured)
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- 1 cup unsweetened shredded coconut, plus extra for coating
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- ½ cup raw almonds (or cashews)
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- 1 tablespoon coconut oil
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- 1 tablespoon maple syrup (or honey, if not vegan)
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- ½ teaspoon vanilla extract
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- Pinch of sea salt
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- Optional: ½ teaspoon orange zest for a citrus twist
Instructions
If your apricots feel stiff or dry, soak them in warm water for 5–7 minutes. Drain them well and pat dry with a paper towel. This will ensure the bliss balls have a soft, chewy texture.
In a food processor, add the almonds and shredded coconut. Pulse 4–6 times until they break down into a coarse meal. This will help distribute the texture evenly.
Add the soaked apricots, coconut oil, maple syrup (or honey), vanilla extract, salt, and optional orange zest. Process the mixture for 30–60 seconds, or until it starts to clump together into a sticky dough. Scrape down the sides as needed.
👉 Pro Tip: Don't over-blend. The dough should be sticky but still have texture. Over-processing will turn it into a paste.
Test the mixture by squeezing it between your fingers. If it sticks together easily, you’re good to go. If it’s too dry, add a teaspoon of warm water or a few more apricots and blend again.
Use a small cookie scoop or spoon to portion out the mixture. Roll into balls between your palms (about 1-inch in diameter). If the dough sticks to your hands, lightly dampen them with water.
For that classic bliss ball look, roll each ball in a shallow dish of shredded coconut until coated. This adds texture and keeps them from sticking together when stored.
Place the balls on a parchment-lined tray and chill in the fridge for 15 minutes to firm up. This helps the flavors meld and improves texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes