Apricot Almond Power Balls

These seem to be about the only thing I have time to make these days, and by popular demand – here’s the recipe.  Feel free to make additions and substitutions – chia seeds are nice, as are sesame.  Just be sure to soak the almonds for at least four hours.  It’s necessary partly for the moisture content and helping the balls/bars to stick together, but primarily because it improves digestibility and increases nutritional value.  You already know that though, because we talked about it when we made Raw Almond Hummus.  Remember?

INGREDIENTS

1.25 cups dried apricots – preferably organic, we don’t need no stinkin’ sulphides!

1 cup almonds – soaked

1 cup shredded coconut -unsweetened (or sweetened if you don’t mind the sugar)

1/2 cup pumpkin seeds

1/4 to 1/2 cup ground flax seeds

1-2 T coconut oil (optional)

pinch of salt (optional)

1/2 tsp ground ginger (optional)

water – as needed

• Pulse everything in a food processor until crumbly
• Add water or oil as necessary to facilitate sticky-together-ness
• Roll into balls or press into a loaf pan, chill, and then slice into bars.
• Makes 10 to 12

 

I like these best straight out of the freezer, but they’ll hold up well on the counter in an air tight container for up to 4 days.