School-Safe Chocolate Snack Balls

Recipe By:  Laura Keogh and Ceri Marsh
School-Safe Chocolate Snack Balls
Total Time:  1 hour 15 minutes
Prep Time:  5 minutes

1-back-to-school-cookbook-coverTry this recipe for School-Safe Chocolate Snack Balls from The School Year Survival Cookbook, written by Laura Keogh and Ceri Marsh of The Sweet Potato Chronicles.

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 Yield:  Makes about 12 balls
  1. Line a baking sheet with parchment paper. In a food processor, pulse the dried apricots, 1/4 cup 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.
  2. 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.

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Photographer:
© 2017 Maya Visnyei Photography
Source:
Excerpted from The School Year Survival Cookbook: Healthy Recipes and Sanity-Saving Strategies for Every Family and Every Meal (Even Snacks) by Laura Keogh and Ceri Marsh. Copyright © 2017 Sweet Potato Chronicles. Photography copyright © 2017 Maya Visnyei Photography. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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