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, and I promise to make up for it for the rest of Vegan MoFo.
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, it’s 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.
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.
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!
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!
- 1 cup oats (use gluten-free oats as required)
- ½ cup dried apricot
- ½ cup grated dry unsweetened coconut
- 1 ripe banana
- 3 tbsp maple syrup (or agave syrup)
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- In a food processor, add the oats, and pulse for 20 seconds in order to break the oats down slightly.
- Add the rest of the ingredients and pulse until fully combined.
- Roll into 12 balls and refrigerate for 1 hour. Store in an airtight container in the fridge.