School-Safe Chocolate Snack Balls

A jar of chocolate snack balls
Prep Time:
15 minutes prep time, 1 hour chill time
Yield:
Makes 12 balls (Serves 6)
Recipe Source:
From The School Year Survival Cookbook by Laura Keogh and Ceri Marsh ($24.95, Appetite by Random House, 2017)

Ingredients

  • 1 cup dried apricots
  • 12 cup unsweetened shredded coconut, divided
  • 14 cup raw pumpkin seeds
  • 14 cup raw and unsalted sunflower seeds
  • 14 cup cocoa powder
  • 1 Tbsp honey
  • 1 tsp coconut oil, melted

Directions

  1.  Line a baking sheet with unbleached baking parchment paper.
  2.  In a food processor, pulse dried apricots, 14 cup of the shredded coconut, the pumpkin seeds, sunflower seeds, and cocoa powder until mixture is crumbly. Add honey and coconut oil and process again until a sticky, uniform dough is created.
  3.  Place remaining shredded coconut on a plate. Scoop a heaping tablespoon of dough and roll into a ball with wet hands. Roll in coconut and place on baking sheet. Continue with remaining dough. Refrigerate for at least 1 hour. Store in an airtight container in refrigerator for up to 1 week.

Nutrition Info

165 Calories, 4 g Protein, 21 g Carbohydrates, 5 g Fiber, 10 g Total fat (6 g sat), 6 mg Sodium, Vitamin E, Iron, Magnesium, Phosphorus, Potassium,