School-Safe Chocolate Snack Balls
Prep Time
15 minutes prep time, 1 hour chill time
Number of Servings
Makes 12 balls (Serves 6)
Ingredients
  • 1 cup dried apricots
  • [q:1/2] cup unsweetened shredded coconut, divided
  • [q:1/4] cup raw pumpkin seeds
  • [q:1/4] cup raw and unsalted sunflower seeds
  • [q:1/4] cup cocoa powder
  • 1 Tbsp honey
  • 1 tsp coconut oil, melted
Directions
  1.  Line a baking sheet with unbleached baking parchment paper.
  2.  In a food processor, pulse dried apricots, [q:1/4] cup of the shredded coconut, the pumpkin seeds, sunflower seeds, and cocoa powder until mixture is crumbly. Add honey and coconut oil and process again until a sticky, uniform dough is created.
  3.  Place remaining shredded coconut on a plate. Scoop a heaping tablespoon of dough and roll into a ball with wet hands. Roll in coconut and place on baking sheet. Continue with remaining dough. Refrigerate for at least 1 hour. Store in an airtight container in refrigerator for up to 1 week.
Nutrition Info
165 Calories, 4 g Protein, 21 g Carbohydrates, 5 g Fiber, 10 g Total fat (6 g sat), 6 mg Sodium, [nutrition:1] Vitamin E, Iron, Magnesium, Phosphorus, Potassium,