Apricot Coconut Bites
This 1-bowl, 5-minute recipe will take you all of 5 seconds to consume. They're paleo, aip, vegan, gluten free, and dairy free and just plane good snacking or desserting.
Prep Time5 mins
Total Time5 mins
Servings: 10 1-inch balls
- 1/3 cup coconut butter aka coconut manna from finely ground coconut meat
- 6 dried apricots finely chopped
- 2 tbsp maple syrup or honey
- 1/4 cup shredded unsweetened dried coconut
In a small bowl, warm the coconut butter just until melted in the microwave (about 40 seconds) or on the stove-top in a small pot. Stir the dried apricots and maple syrup into the melted coconut butter to form a paste.
Chill the bowl in the freezer for 7 minutes to make the paste easier to roll. Meanwhile, add the shredded coconut to a skillet and toast over medium heat until golden and aromatic, 3-5 minutes. Spread the toasted coconut out on a plate.
Dampen your hands with water and use your fingers to gently roll the paste into 10 small balls roughly 1-inch wide. Drop each ball in the toasted coconut flakes. Gently roll to coat then chill in the fridge and enjoy when firm.
Coconut butter is not the same thing as coconut oil. You can buy it online here or you can make your own by blending 14 oz dried unsweetened shredded coconut with 2 Tbsp of coconut oil until completely smooth, scraping the sides of the blender as needed.
Serving: 1ball | Calories: 56kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Sodium: 3mg | Potassium: 21mg | Fiber: 1g | Sugar: 3g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg