Apricot-Lavender-Almond Balls
 
Prep time
Total time
 
Adapted, with permission, from Irena Macri's Apricot & Lavender Energy Balls recipe, which gives variations. Find more paleo recipes in her cookbook Eat Drink Paleo.
Author:
Recipe type: Snack
Serves: 20
Ingredients
  • 2 cups almond meal/almond flour
  • 3 tablespoons coconut oil
  • 1 teaspoon dried lavender flowers (or 1 tablespoon chopped fresh lavender flowers)
  • Pinch of salt
  • 1/2 teaspoon vanilla extract (or seeds scraped from 1/2 vanilla pod)
  • 1/2 cup dried apricots, very finely chopped
  • 1/4 cup chopped almonds (preferably sprouted or soaked and dehydrated)
  • 2 tablespoons water
  • 4 tablespoons macaroon coconut (also called desiccated coconut; or use larger-flaked unsweetened coconut that has been finely chopped in a food processor)
Instructions
  1. In the bowl of a food processor fitted with the metal blade, place almond meal/flour, coconut oil, lavender flowers, salt, and vanilla. Pulse a few times until combined and crumbly.
  2. Transfer mixture to a medium bowl and add chopped apricots and almonds. Mix with your hands until well-combined. Add the 2 tablespoons water and mix until combined. Dough will be slightly wet and should hold together when pressed.
  3. Place coconut in a small bowl. Scoop dough by level tablespoons (use measuring spoon for uniform size). Roll into balls, and then roll in coconut to coat.
  4. Refrigerate approximately 1 hour before eating. Best within 3 to 5 days. Can be frozen for longer storage.
Nutrition Information
Serving size: 1 ball. Calories: 85; Fat: 8g; Saturated fat: 2g; Carbohydrates: 3g; Sugar: 1g; Sodium: 8mg; Fiber: 2g; Protein: 2g; Cholesterol: 0mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2013/10/16/apricot-lavender-almond-energy-balls/