This recipe for these DELICIOUS Apricot and Coconut Bliss Balls from Danielle Elliott – Tummy Rescue, Digestive Health Clinic will be featured with many more in Issue Two of WELLZINE, out soon.
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½ cup/120g dried apricots
1 tbs rice malt syrup/xylitol
½ cup/120g coconut cream (Ayam brand)
½ tsp sea salt
¼ cup/50g coconut oil
½ cup/90g coconut meal
¼ cup/40g cooked and chilled quinoa
For coating balls in
¼ cup Desiccated coconut and ¼ cup Ground pistachio nut to coat balls in
Soak the apricots in boiling water for 15 minutes
Drain the apricots and process in a food processor to make a paste
Add all other ingredients and blend till the mix comes together
Use about 1 tbsp of mix to roll balls, and then roll to coat in the desiccated coconut or the ground pistachio
Makes approximately 16 balls.
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