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School-safe chocolate snack balls
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 tablespoon honey
- 1 teaspoon coconut oil, melted
Directions
- Line a baking sheet with parchment paper. In a food processor, pulse the dried apricots, 1/4 cup (60 milliliters) 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 one hour. Store in an airtight container in the refrigerator for up to one week.
