School-Safe Chocolate Snack Balls

By Sweet Potato Chronicles on August 25, 2018

 

Prep: 15 min
Total: 1 hour, 15 min
Makes: About 12 balls 

Ingredients

1 cup dried apricots
1/2 cup unsweetened shredded coconut, divided
1/4 cup raw pumpkin seeds
1/4 cup raw and unsalted sunflower seeds
1/4 cup cocoa powder
1 tbsp honey
1 tsp coconut oil, melted

Directions

Line a baking sheet with parchment paper. In a food processor, pulse the dried apricots, 1/4 cup (60 ml) of the coconut, pumpkin seeds, sunflower seeds and cocoa until the mixture is crumbly. Add the honey and coconut oil and process again until a sticky, uniform dough is created.

Place the remaining coconut on a plate. Scoop a heaping tablespoon of the 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 1 hour. Store in an airtight container in the refrigerator for up to 1 week.

Originally published in the ParentsCanada Fall 2018 issue. Recipe excerpted from The School Year Survival Cookbook by Laura Keough and Ceri Marsh. Photo by Maya Visnyei. 

August 25, 2018

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