Homemade Apricot And Coconut Energy Balls
Bites of healthy deliciousness made mostly from dried fruit and nuts. These homemade apricot and coconut energy balls are chewy, not too sweet and full of flavour. Quick to make and easy to store, they’re ideal for snacking or popping into lunchboxes.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my cookie and privacy statement for further details.
Homemade energy bites are one of the healthy plant-based treats that helps me though my version of Veganuary. Each year, I like to come up with a different iteration. This recipe is the first one that doesn’t include dates.
Dive Right In
- What Are Energy Balls?
- Why Make Apricot And Coconut Energy Bites?
- Apricot Coconut Energy Balls
- Ingredients, Additions And Substitutions
- How To Make Apricot And Coconut Energy Balls
- Other Energy Ball Recipes You Might Like
- Keep In Touch
- Pin It
- The Recipe
What Are Energy Balls?
Also known as energy bites, bliss balls, protein balls, power balls and vegan truffles, energy balls are healthy homemade snacks. They’re usually made from dried fruit and nuts, with a few other nutritious ingredients. Full of protein, healthy carbs and good fats, they’re also packed with fibre, various vitamins, minerals and antioxidants.
The ingredients are mashed up together, then formed into bite-sized balls. They usually keep for at least a week.
Why Make Apricot And Coconut Energy Bites?
If you’re looking for a snack that’s healthy, easy-to-make and delicious, these apricot and coconut energy balls are the answer. Here’s why you’ll want to make them:
- Delicious flavour combination – The subtle hint of vanilla pairs beautifully with chewy apricots and nutty coconut.
- Diet-friendly – Vegan, gluten-free and made with nutritious ingredients, these apricot and coconut energy balls are both healthy and good for your gut.
- Easy to prepare – No need for complicated steps in this recipe and the only special equipment required is a food processor. Just soak, blend, roll and enjoy.
- Naturally sweetened – Dried apricots and a touch of maple syrup provide natural sweetness, so no need for any refined sugar. They’re a much healthier alternative to many shop-bought snacks.
- Perfect for meal prep – These homemade energy balls store well. This makes them ideal for busy days, lunchboxes or post-workout snacks.
- Versatile and portable – A great refuelling snack to keep at home, at work or even on a walk.
Apricot Coconut Energy Balls
Normally, I make my energy balls with dates and no added sweetener. This time I’ve swapped the dates for dried apricots. But because apricots aren’t as sweet as dates, I’ve added some maple syrup to the recipe. Otherwise, they’re just not quite sweet enough.
Apricots and coconut are not an obvious pairing, but they actually go really well together. Add a touch of vanilla and you’re away. The balls are sweet enough to satisfy, but not so much that they give off sugary vibes.
It’s a good idea to vary our diets. This not only increases the number of nutrients we consume, but also feeds our gut microbiome. These apricot and coconut balls fit the bill nicely. Whilst oats have come into their own in recent years, dried apricots and desiccated coconut have yet to become as popular – at least in the Western diet.
Why make these apricot and coconut energy balls? First, they’re incredibly easy to prepare—no fancy equipment or hours in the kitchen required. They’re naturally sweetened with apricots and a drizzle of maple syrup, making them a healthier alternative to store-bought snacks. I’ve added a hint of vanilla for that little extra something, and the combination of chewy texture and coconut flavor is simply irresistible.
They’re also perfect for meal prep since they store well—just grab a few for a quick energy boost during busy days. Whether you’re packing lunchboxes, looking for a pre- or post-workout snack, or simply craving a guilt-free treat, these energy balls tick all the boxes. Plus, they’re vegan, gluten-free, and made with wholesome ingredients you can feel good about.
Ingredients, Additions And Substitutions
You only need six ingredients for this recipe, although you can only see five in the image below. I’m not trying to confuse you, honest!
The good news is, you’re likely to have them all in your store cupboard.
Apricots
Dried apricots are the ones to go for in this recipe. Fresh are too wet. They’re also not sweet enough.
For preference use unsulphured apricots. They don’t look as good colour-wise, but they actually taste sweeter with an almost caramel flavour. But more importantly, they don’t contain sulphur dioxide. This is used to retain the fruit’s golden colour and to extend shelf-life.
Unsulphured apricots still keep for an awfully long time though.
Coconut
Although fresh coconut is delicious, again it’s the dried variety you need for these energy bites. It’s called desiccated coconut and I always have a jar of it in the kitchen. It’s incredibly useful for curries as well as this coconut and lime cake and these fudgy coconut brownies.
Flavourings
You already get a deal of flavour from the apricots, coconut and maple syrup. A pinch of salt helps to bring them out. However, just a touch of vanilla or spice enhances the taste even further.
I’ve gone with half a vanilla pod this time, but you can use half a teaspoon of vanilla extract instead. Sometimes I use pumpkin spice. The British equivalent, mixed spice, works well too.
Maple Syrup
Maple syrup is a bit of a luxury, but it has such a delicious and unique flavour, that it’s worth the cost. In any case you don’t need too much for this recipe.
As well as a sweetener and flavour enhancer, it’s stickiness helps to hold the balls together.
If you prefer, you can use agave syrup instead.
Nuts
Cashew nuts are the ones to go for in this particular recipe. They provide protein as well as bulk, but they don’t have a distinctive flavour that will compete with the apricots and coconut.
You will need to soak the nuts before use. This softens the nuts, giving them a better texture for the recipe. It also makes them easier to blend.
As an added benefit it may help to break down the phytic acid and enzyme inhibitors inherent in nuts. This can make them easier to digest and potentially improve nutrient absorption.
Oats
Oats are not only nutritious, but they’re filling and sustaining too. They make an excellent addition to energy balls. If you’re intolerant to gluten, make sure you buy oats that specify they’re gluten-free on the pack.
Although I’ve stipulated jumbo oats in the recipe, if you only have porridge oats to hand use those instead. Jumbo oats will give a more satisfying chewier texture and won’t be quite as dense.
The main thing to know is that you need rolled oats, not whole oats or oatmeal (pinhead oats). Rolled oats are already partially cooked, which makes them more digestible.
How To Make Apricot And Coconut Energy Balls
This is quite a forgiving recipe, so if you add a little more or a little less of the nuts, oats, coconut or apricots, it won’t matter too much.
Please refer to the recipe card at the bottom of this post for full instructions, timings and quantities of ingredients used.
Step 1. Soak Nuts
If you can get organised, it’s a good idea to soak the nuts in water the night before you need to use them. Six to eight hours is ideal. Place the cashew nuts in a bowl, fill it with water, then cover the bowl.
However, if that’s a step too far, you can soak them in hot water for thirty minutes to an hour. The full hour is preferable, but you can get away with less. Place the cashews in a heat proof bowl, fill it with boiling water, then cover the bowl.
In both cases drain and rinse the nuts before use.
Step 2. Prepare Vanilla (optional)
If using a vanilla pod. Cut it in half, then slice one half lengthways to reveal the seeds within. Scrape the seeds off using the back of a knife and reserve for the energy balls.
Keep the intact half for another day.
Top Tip
Don’t throw the empty vanilla pod away. Place it in a jar of sugar for future bakes. It works a treat. Leave for a week or so before using and give the jar an occasional shake.
Step 3. Blend
Drain the nuts of any excess water and place in a food processor.
Add all the remaining ingredients except for the water and blend until everything is nicely broken up and starts to clump together.
Squeeze some of the mixture with your fingers. If it sticks together easily, it’s ready to go. If not add the water and blend again.
Step 3. Form Balls
Scoop up a heaped teaspoon of the mix, squeeze it together in your hands then roll into a ball between your palms. Place on a plate and repeat until you’ve used it all up.
If liked, roll the balls in desiccated coconut to finish. I quite like the speckled look, so I prefer them naked.
They will keep in a sealed container at room temperature for at least a week.
Other Energy Ball Recipes You Might Like
- Christmas bliss balls
- Coconut bliss balls with medjool dates and raw cacao
- Coffee & walnut protein balls
- Goji berry bliss balls
- Raw chocolate truffles
- Roasted hazelnut bliss balls
Keep in Touch
Thank you for visiting Tin and Thyme. If you make these apricot and coconut energy balls, I’d love to hear about it in the comments below. Do you have any recommendations or tips for making these types of snacks?
Please rate the recipe. If you post pictures of your creations on social media, tag me @choclette8 so I can see them.
For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram, Flipboard or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?
If you’d like more healthy recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Apricot Coconut Energy Balls. PIN IT.
Homemade Apricot And Coconut Energy Balls
Equipment
Ingredients
- 110 g cashew nuts soaked in water for at least 6 hours (or in hot water for at least 30 minutes, but preferably an hour)
- 50 g desiccated coconut
- 40 g jumbo oats
- 150 g dried apricots unsulphured
- 1 pinch sea or rock salt
- ½ vanilla pod seeds extracted or ½ tsp vanilla extract, mixed spice or pumpkin spice
- 3 tbsp maple syrup
- 1 tbsp water
Instructions
- Drain the nuts and place in a food processor.110 g cashew nuts
- Add the seeds from the vanilla pod along with all remaining ingredients except for the water and blend until everything is nicely broken up.50 g desiccated coconut, 40 g jumbo oats, 150 g dried apricots, 1 pinch sea or rock salt, ½ vanilla pod, 3 tbsp maple syrup
- Squeeze some of the mixture together and if it sticks easily, it's ready to go. If not add the water and pulse again.1 tbsp water
- Squeeze heaped teaspoons together in your hands then roll into balls between your palms.
- If liked, roll the balls in desiccated coconut to finish.
Notes
Nutrition Estimate
This post contains affiliate links which are marked with an asterisk* or (affiliate link). If you buy through a link, it won’t cost you any more, but I might get a small commission. Thank you for your support of the brands and organisations that help to keep Tin and Thyme blithe and blogging.
I made these this afternoon as I was after a low refined sugar sweet treat and these fit the bill. Very tasty so will definitely be making again. Next up will be the tahini date flapjacks!
Yay, glad you liked them Sue and thanks for letting us know. The flapjacks are also good, but very different.