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.
- 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