With a 3-ingredient whole-food base and topped with a layer of dark chocolate, these mini apricot bites are one of the easiest snacks to make!
The base is made with dried apricots, raw almonds and some desiccated coconut. I like to toast the coconut in a pan before mixing with the other ingredients as it gives a richer taste.
Like all my recipes, they are easy to make and are a good substitute for more processed snacks.
The texture is soft and chewy, and they hold together beautifully.
Nutritional highlights:
Unsulphured Apricots
Always try and use unsulphured, organic apricots if you can. Unsulphured apricots are free from the preservative sulphur dioxide, which is commonly used to keep dried apricots looking bright orange. Organic, unsulphured apricots are a darker brown colour so not as pretty – but better for you! They are rich in fibre, and they are also an excellent source of vitamin A.
Almonds
Almonds are an excellent source of healthy fats, particularly monounsaturated fats. They are also rich in vitamin E as well as good sources of fibre and protein.
Desiccated Coconut
Desiccated coconut not only adds a sweetness and chewy texture but is also packed with healthy fats, particularly medium-chain triglycerides (MCTs). These fats are quickly absorbed by the body, providing a fast source of energy. Additionally, coconut is rich in dietary fibre.
Dark Chocolate
Dark chocolate is always my preferred choice. It’s a good source of antioxidants and contains minerals such as iron, magnesium, and copper. I opt for one that has minimal sugar and at least 70% cocoa solids. The base is sweet enough with the dried fruit, so the dark chocolate will balance this out well.
Storage and Shelf Life
- These mini apricot bites store really well in the fridge. They’ll last for at least 7 days.
- If you’d like them to last even longer, they can be kept in the freezer for up to 3 months.
Recipe Tips
Unsulphured apricots
Always opt for unsulphured, organic apricots. If your apricots are on the harder side, you can soak them in boiling water for 20 minutes. Drain before using.
Dark chocolate
I have used dark chocolate that is 70% cocoa solids. I prefer this as it’s less sweet and has more of the goodness from chocolate. However, if you would prefer a different chocolate option, please use that.
Use a food processor
To make the mixture smooth and easy to work with, use a food processor. This will ensure your bites hold together well and have a uniform texture. You may struggle to blend the apricots in just a blender.
Toasting the coconut
This is optional but really adds to the flavour.
Mini Apricot Bites
Equipment
- Magimix food processor *affiliate link
Ingredients
Base ingredients:
- 1 cup desiccated coconut (85g)
- 1½ cups unsulphured dried apricots (195g)
- 1 cup raw almonds (140g)
Topping:
- 100 g dark chocolate 70% cocoa solids
- Optional: coconut to top
Instructions
- Firstly, add the desiccated coconut to a dry frying pan on a medium heat to toast the coconut. This will take about 5 minutes.
- Once the coconut is a light brown colour, add it to a food processor with the almonds and apricots. Blend for a minute or two to form a sticky ball. If it doesn’t come together, add 1-2 tbsp of water and keep blending.
- Separate into 15 pieces and press down into an ice-cube tray (or roll into balls).
- Melt the chocolate and add a spoonful to the top of each bite. Top with a little more coconut, if preferred. Refrigerate to harden for about 30 minutes.
Notes
- These bites store really well in the fridge. They’ll last for at least 7 days.
- They can also be kept in the freezer for up to three months.
Fantastic and healthy food and disars
Thanks!
Thankyou for amazing recipes
You are very welcome! x
Hi Helen,
Love all your recipes.
In Melbourne Australia i cant find unsulphured apricots, only have with preservative 220 added.
Could I still use them, would I use as normal in this recipe?
Hi Kim, yes of course, if you can’t find unsulphured apricots use regular, dried apricots – exactly the same amount and the same steps. xx