August 18, 2017
School-Safe Chocolate Snack Balls
Prep Time: 5 minutes
Total Time: 1 hour 15 minutes
Try 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.
Yield: Makes about 12 balls
- 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.
- 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.
© 2017 Maya Visnyei Photography
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.