I am constantly on the go and quite frankly, forget to eat sometimes. These 7 ingredient snacks are the perfect solution for just those days. These morsels of yum with a hint of chocolate also make for a healthy after school snack.
I can’t really take credit for this. I recently watched a segment on The Marilyn Denis Show, with a guest who prepared these snacks using honey. As I have two vegan daughters who are sticklers for saving the bees, I quickly swapped out the honey for maple syrup.
I have no idea of the nutritional facts other than to say, I am pretty sure they are good for you. I did a quick calorie tally of the ingredients and if calories are important to you, each ball has about 75 calories if you are able to get 18 snacks from the recipe. I usually eat 2 as a serving. and then quickly put them back in the fridge before I eat any more. I was drawn to this recipe for three reasons. It’s easy, no bake and inexpensive. Pumpkin seeds and sunflower seeds are relatively cheaper than say almonds, walnuts or cashews, all of which would be equally delicious to experiment with.
“7 Ingredient Snack Balls” by loopylocks
Makes 16-18 snacks
1 C dried apricots (roughly 200g)
1/4 C raw pumpkin seeds
1/4 C raw sunflower seeds
1/4 C unsweetened shredded coconut (plus another 1/4 C for rolling)
1/4 C cocoa powder
1 T maple syrup
1 tsp coconut oil, melted
In a food processor or high powered blender, add all the ingredients in the order listed above. Pulse until all is crumbly and dough like. Use a spatula to scrape down the sides if necessary between pulsing. In a separate bowl, have the second 1/4 C of shredded coconut ready to roll.
Wet the palms of your hands and scoop a rounded tablespoon into your palms. Press to form tight balls. The wet hands are important so that the dough sticks together. Roll around each ball in the shredded coconut and store in an airtight container. Refrigerate for about 1 week. Enjoy!