Almost Raw Coconut + Apricot Oat Balls

I’m not really someone who craves sweets, but last week, I got a craving that I just couldn’t shake. In particular, I was craving something coconut-y, but didn’t want to go to the effort of making macaroons or cookies. Ideally, it would be healthy and wouldn’t require turning on the oven. Thankfully, I had a big bag of shredded coconut on hand, and as I looked through my pantry (really just a measly drawer in my small kitchen), I found half a bag of dried apricots. Along with a lonely banana hanging out on the counter top, I had the beginnings of a sweet little tropical treat. And then this almost raw coconut + apricot oat balls were born!

Almost Raw Coconut + Apricot Oat Balls

I’m sorry for the lack of posts but I’ve been absolutely swamped with my brother and his friend visiting from Canada. We’ve been busy sight-seeing and attending various events, and there hasn’t been much time to cook, let alone blog. But they left today, so I should have more time from now on.

I started out using 1/2 cup of oats, but in the end, I found the mixture too runny to form into balls, so I ended up using 1 cup total and that did the trick. I added 3 tbsp of maple syrup to the mix, but you could probably get away without any additional sweetener as long as your apricots are nice and sweet. I added coconut oil to amplify the coconut flavor and to help the balls to harden in the fridge.

Vegangela

Ultimately, 3 of these babies totally hit the spot and quelled my sugar craving. They’re super yummy as-is, but as I’m typing this, I’m already thinking of upping the tropical factor next time by adding a bit of pineapple (dried? fresh? canned?) and/or macadamia nuts. Let me know if you try these and do let me know of any variations that you make!

Almost Raw Coconut + Apricot Oat Balls

Note — Almost Raw Coconut + Apricot Oat Balls

I thought that I would be able to label these as fully “raw”, but after a bit of online research, I’ve learned that most commercially-purchased oats are steamed as part of the processing process, so they can’t be considered raw (even if you don’t cook them). The same thing goes for quinoa flakes, which I think you could use instead of the oats in this recipe. Oh well, it’s still a quick and healthy treat!

Almost Raw Coconut + Apricot Oat Balls
Almost Raw Coconut + Apricot Oat Balls

Looking for more healthy sweets?

Print

Almost Raw Coconut + Apricot Oat Balls

These healthy little guys are great as a snack or as a pre-workout treat! No bake. Vegan / low-carb / gluten-free.

  • Author: Angela @ Vegangela.com
  • Prep Time: 1 hour 10 mins
  • Total Time: 1 hour 10 mins
  • Yield: 12 1x
  • Category: Snack, Dessert
  • Cuisine: Vegan, Raw

Ingredients

Scale
  • 1 cup oats (use gluten-free oats as required)
  • 1/2 cup dried apricot
  • 1/2 cup grated dry unsweetened coconut
  • 1 ripe banana
  • 3 tbsp maple syrup (or agave syrup)
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract

Instructions

  1. In a food processor, add the oats, and pulse for 20 seconds in order to break the oats down slightly.
  2. Add the rest of the ingredients and pulse until fully combined.
  3. Roll into 12 balls and refrigerate for 1 hour. Store in an airtight container in the fridge.

Keywords: banana, breakfast, coconut, coconut oil, dessert balls, easy, gluten-free, kid-friendly, no-cook, nut-free, oat, one-pot, original, raw, soy-free, sugar-free, summer, vegan

Did you make this recipe?

Share a photo and tag me — I can’t wait to see what you’ve made!

Almost Raw Coconut + Apricot Oat Balls

31 thoughts on “Almost Raw Coconut + Apricot Oat Balls”

  1. Hi,
    I was looking online for Bliss Balls recipes as my aunt liked a packet one I made up. The ingredients listed on the packet included:
    oatmeal
    rice flour
    dried apricots
    sunflower seeds
    coconut
    — to which one needs to add a couple of tablespoons of honey and about the same of unsalted butter or oil of your choice (I used butter instead of the coconut oil as it has much less saturated fat).

    Obviously various substitutions can be made. I like the idea of almond meal that someone suggested as I always have that in my pantry. And I always have some pine nuts so shall use them next time.

    I won’t make up your recipe only because I don’t fancy the banana going brown; being solo and diabetic – I need to rein in my sweet cravings, so whatever I make up needs to keep in the fridge or freezer.

    I noted earlier comments posted regarding the apricots. Agree with the poster – definitely go for Angus Park sun-dried apricots over the sulphured sweetened variety from the Middle East.

    Thanks for sharing!

    Reply
  2. My wife and I made these yesterday — they are fantastic and were eaten in minutes (the kids loved them). We left the banana out to prevent browning, but didn’t miss it.

    Reply
  3. These are heavenly. After a night in the refrigerator, they taste like they have cream cheese in them. The flavors comiment each other so well. They taste rich and decadent. You’re a genious! Thanks for creating this fabulous recipe!

    Reply
      • I have to agree with the comments above, regarding dried pineapple. Also, almond meal works really well as a sub for the oats. I love the recipe both ways, with oats, and with almond meal. Thanks again!

        Reply
  4. I just made these this afternoon and LOVE them…YUM!!! I added the dried pineapple and they are just a tropical delight! Thank you.

    Reply
  5. Today is my first time visiting this site. So far, I’ve been very impressed with a number of the recipes and I’ve just begun perusing them. That is why I was quite distressed to see the accompanying photos to this recipe – Coconut and Apricot Balls – as the apricots pictured are ones that have been sulphured which can be easily determined by their colour and plumpness. Organic apricots are much darker in colour.
    In my opinion, in should be noted somewhere in the recipe how one can use unsulphured apricots or sulphured apricots.

    Reply
  6. These were a gin-normous hit when I took a double batch to a week-end event. They were named by the group “Power Balls.” I added dried pineapple to the apricots, and the taste was delicious. Thanks for inventing these!

    Reply
  7. I made these yesterday for some road-trip snacks and they are great! I’m not even a vegan, or a raw foodie. I look forward to sharing them now!

    Thanks.

    Reply
    • Hi JL! I know, I’m easily a month behind on all my blog-reading. I can’t wait to see what you’ve been up to! Thanks for the comment – let me know if you make these 🙂

      Reply

Leave a Comment

Recipe rating