{Recipe; Vegan MoFo} Apricot Coconut Delight

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It’s Sunday, so that means it is time for another simple, no-bake treat. And if you are a fellow Australian feeling wiped out by the result of yesterday’s federal election, you may need a treat. I know I do.

Apricot Coconut Delight is reminiscent of the coconut and apricot squares that are available in the dried fruit section or health food aisle of supermarkets. They are usually coated in shredded coconut or finely granulated sugar.

This recipe is free of added sugar, unless you choose to incorporate the chocolate coating. Let’s face it, who wouldn’t want to add the chocolate?!

 As a compromise, we’ll coat some of the balls in chocolate, and some in coconut. 🙂

Of course, if you decide that you want all of your apricot coconut delight coated in chocolate, you will need nearly double the amount of chocolate specified in the recipe.

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Apricot Coconut Delight

Quantity – 20 balls

Ingredients:

2 cups dried apricot halves

1/2 cup desiccated coconut

2 Tbsp freshly squeezed orange juice

100g/3.5oz vegan and gluten-free chocolate, melted (optional – yeah right!)

additional desiccated coconut for rolling

Method

1. Cover a baking tray with baking paper and set it aside.

2. Add the dried apricots to a food processor and process for 30 seconds.

3. Add coconut and orange juice, and process for 1 minute.

4. Take a small quantity of the mixture (about 1 tablespoon) and form it into a ball, using the fingers of both hands to shape it. Then roll the ball between your palms. Repeat with the remaining mixture.

5. If not using the chocolate: Roll all of the balls in the additional desiccated coconut, placing them on the tray as you go.

6. If using the chocolate: Roll 8 of the balls in the additional desiccated coconut. Then, coat the remaining balls (12) in the chocolate, one ball at a time. Put each ball into the bowl of melted chocolate, and use a spatula to cover it with the chocolate. Use a skewer to lift the ball out of the chocolate. Place the balls on the tray. Drizzle a tiny amount of chocolate over the hole that is left when the skewer is removed.

7. Refrigerate for half an hour before serving.

Store leftovers in the fridge.

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The Tiny Vegan’s Verdicts

Do I really need to comment? The chocolate coated balls, in particular, are very popular with the tiny vegans – except Little Baker. He’s not allowed to have a chocolate one until he’s older. 🙂

Ally

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About Ally
Mamma. Vegan. I blog at Made of Stars.

17 Responses to {Recipe; Vegan MoFo} Apricot Coconut Delight

  1. All my favourites inone little ball! I must get Miss H onto these very soon. 🙂

  2. Poppy says:

    Oh I love this! So few ingredients and they look great, I love the orange hue and they look so moist! Yum yum yum yum yum…

  3. laurasmess says:

    These look so addictive Ally! I love apricot and coconut… and yep, I’d be in the chocolate camp (a little sugar is good for the energy levels, methinks!). Loving Vegan MoFo!! xx

  4. Oh, I’d totally do the chocolate! They look so pretty and easy too!

  5. uberdish says:

    Like! Like! Like! Can you send some over my way, please?!

  6. narf77 says:

    YUUUUM…every single mofo post has been delish 🙂

  7. So simple, but so delish!! Celeste 🙂

  8. Sophie33 says:

    I made these tasty treats too & loved them so much, Ally! Xxx

  9. Lindsay says:

    Oh yes, I need to make these apricot coconut ‘truffles’. I’m totally pinning this recipe – yum!

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