Apricot Balls



TWO ingredients and a few minutes.

I had a random hankering to make some apricot balls recently, despite my intense dislike for dried fruit!  I had never made them before, so I did some research. All the recipes I found had butter, condensed milk though so I figured I would just source plant based alternatives. I also wanted the Apricot Balls to have a lovely smooth texture.

In my 1st attempt I skipped the butter but bought some soy condensed milk and they were nice. Then I made some without any sweetener. The apricots are sweet enough so I figured why add sugar. Because I didn’t add a sweetener I needed less coconut, so these are quite soft. After some refrigeration that they will firm up though.



1 X 225 gram pack of “soft and juicy Mediterranean” apricots. (I used Angus Park brand which I picked up in the supermarket)

½ cup desiccated coconut

An additional ¼ cup of desiccated coconut



Blend the first 2 ingredients until they are combined and smooth.

Place the additional ¼ cup of coconut into a shallow rectangle Tupperware container (or small tray).

Ball the mixture, (about a heaped teaspoon per ball) and place the balls into the container along with the coconut. Shake the container back and forward until all the balls are covered in coconut.

Cover and refrigerate.



Serves: Makes 24 balls

Time: Takes circa 7 minutes

Note: There is no reason you can’t blend your mixture for less time so that you have chunks and if you can’t find “super juicy apricots” which are much sticker than normal apricots just add a little pure maple syrup when you blend the apricots. Or coat the balls in a little water so that the coconut sticks.

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