Raw Date-Apricot-Almond Butter Bites
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.