These raw date-apricot almond butter bites are fun finger food. They are sweet but not too much, and mix together quickly for a light dessert or potluck offering. No cooking! And you can change how they look (and taste) by rolling them in different coatings.
My faithful testers said that these little bites have several pleasant flavors that unfold as you eat them. There’s sweetness from the dates (but not overwhelming), a rich tartness from the unsulfured apricots and a smooth, nutty balance from the nuts and seeds.
People say these date-apricot-almond-butter bits are “healthy and not too sweet.” The snacks are attractive, portable and easy to eat.
I’ve made the coconut optional in the recipe (after taking the above photo!). Many people opted not to try them when I offered coconut-coated ones only. Some people love coconut and others dislike the texture. Now I use coconut as only one of the options for rolling the balls in (the others are carob and ground pistachios) and leave it out of the main mix.
If you’re not eating tree nuts, ground sunflower seeds can substitute for the almond butter. The nut or seed butter is a key to making these little snacks smooth and flavorful, and you can use more than I’ve indicated here if you like the texture.
The hint of salt will make you feel a little like you are eating salted caramel – but don’t overdo!
Please let me know if you enjoyed the recipe!
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These raw date-apricot almond butter bites are fun finger food. They are sweet but not too much, and quick to mix together for a light dessert or potluck. You can vary them with different coatings.
- 1/2 cup (75g) dried, unsulfured California apricots
- 1/2 cup (70g) Medjool dates (about 6 dates), pitted and chopped or pulled into strips
- 1/4 cup (20g) dried shredded coconut (optional)
- 1 tablespoon chia seeds
- 1 tablespoon pumpkin or sunflower seeds, see note
- ½ cup Almond butter (or sunflower butter)
- Dash salt (optional)
- Coatings for rolling: Dried shredded coconut; ground pistachios; carob or cocoa powder
- Place the apricots in a bowl and cover with water. Soak for 15 minutes. Drain well.
- Place the apricots, dates, coconut, chia, seeds, and salt in a food processor and blend until a smooth paste forms. Add almond butter and process until well integrated and a spoonful of the mixture sticks together easily.
- Roll 2 teaspoonfuls of mixture into a ball. Lightly coat in coconut, ground pistachios or carob and place on a serving tray. Repeat with remaining mixture.
- Place in the fridge for 1 hour to set. Makes about 20 1-inch balls.
Caution: though it seems easy to double this recipe, doing so will make the mixture clump up in the food processor.
These keep well in the refrigerator for a day or two, but after that the coatings get soggy and the bites are less appealing.
Keywords: fruit-nut bites, raw fruit-nut snack, almond butter, dried fruit, no-cook snack