I’ve been having one or two of these Apricot and Peanut Butter Balls as a little afternoon snack lately. I consider them to be fairly healthy, yes they have sugar in them from the dried apricots but I used organic, sulphate free apricots and the natural peanut butter, seeds and coconut oil help to keep me feeling fuller for longer. A must if I’m trying to not ‘eat all of the chocolate.’
You will need a fairly strong food processor to break up the dried apricots. I borrowed mum’s as my mini processor is currently in a shipping container at customs in Sydney with the rest of our stuff from Singapore. I’m not sure that it would have done as good a job as mum’s processor though, as it’s only a mini version with a fairly low wattage.
If you like the look of these, you should also have a squiz at my recipe for Date and Nut Bites.
You want to use a chunky, natural peanut butter for this recipe. There is nothing in this tub other than peanuts. I literally watched the guy put peanuts into a machine and then churn out this magic stuff. You can definitely use supermarket bought natural peanut butter for this recipe, but if you want 100% peanuts, then your best bet is a specialist grocer or health food store that will make it on the spot for you. I got mine from Healthy Start Discount Vitamins at Gungahlin.
While I was there, I also picked up these organic and sulphate free dried apricots. The sulphur is what helps the apricots stay bright orange, hence why these ones are quite dark. Feel free to use normal dried apricots that you can buy at the supermarket. I’m not trying to get all preachy on you, I certainly use those often as well.
A pinch of salt will help bring the flavours together. It’s not mandatory though, so feel free to leave it out. And yep…that’s a sponge in the background. I was going to crop it out, but hey…this is my first recipe in my new kitchen and I’m still getting the hang of things. Totes real life.
Process the apricots and peanut butter until the apricots are mostly broken up but still have some texture. Then add the seeds and process again for a short amount of time. You want to mix them through, but you also want to ensure that the seeds don’t break up too much. This will give a great texture, but will also mean that they will be slower to digest and therefore will keep you fuller for longer.
Use your hands to push together the processed mix into ball shapes. Layer them up in a container and then refrigerate until they are firmer. They will keep in the fridge for at least a few days.
When you go to eat the little bites, ensure that they don’t get too warm or the coconut oil will melt and they may start to come apart
Apricot and Peanut Butter Balls
Ingredients – Makes approximately 20 balls
- 500g of dried apricots – I used organic and sulphate free.
- ¼ cup of chunky natural peanut butter
- 1 tbs of pepitas
- 1 tbs of sunflower seeds
- 1 tbs of melted coconut oil
- Place the apricots and peanut butter into a food processor with a pinch of salt. Process until the apricots are mostly broken up but still have some texture.
- Add the rest of the ingredients and process again for only a short amount of time to mix through the oil and seeds, while also ensuring that the seeds don’t break up too much.
- Using your hands, shape the processed mix into balls that are slightly smaller than a golf ball. Place into a sealed contained and refrigerate until firm, then pop in your gob.
- The bites will keep well in the fridge for at least a few days.