Apricot and Coconut Bliss Balls
- Summer
- Quick & Easy
- Special Guests
These are ‘exclusive recipes from author and cook, Rebecca Wilson (also known as What Mummy Makes)’. The recipes are perfect for weaning but can be adapted for the whole family.
Ingredients
200g dried apricots (unsweetened)
200ml fruit juice (fresh orange, apple, mango, etc.)
150g porridge oats
150g desiccated coconut (unsweetened)
1 tsp vanilla extract
Method
Place the apricots into a bowl and cover with the fruit juice. Cover and set aside for at least 30 minutes, but ideally 2 hours or more. Overnight in the fridge is perfect.
Add the soaked apricots, along with the juice, to a food processor, along with the oats, 100g of the coconut, and the vanilla extract.
Blitz on high for 2–3 minutes until the apricots have broken down and mixed well with the oats. The mixture should be firm but slightly tacky, and clump together when squeezed. If it’s too dry, add a little more fruit juice; if it’s too wet, add some more oats and blitz again.
Add the remaining coconut to a small bowl. Then, one at a time, take a golf ball-sized amount of the mixture and roll into a ball, then roll in the coconut to coat.
For little ones under 1, you can roll the bliss balls into a sausage shape instead so it’s easier for them to hold.
These can be enjoyed straight away, or allow them to firm up in the fridge for an hour. Store in an airtight container in the fridge for up to 5 days. They are great for a snack out and about, and will be fine sat in a packed lunch box for up to 8 hours.
In this recipe...
Mango & Vanilla / Blueberry & Banana
10
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