- 1 cup dried apricot
- 1.5 cups oats
- 3/4 cups coconut
- 1.5 cups cashews
- 2 TBL honey
- lemon zest
These raw snacks are great for all ages. Made from whole food items, naturally sweetened, and easily assembled; what’s not to like? They take the place of granola bars, dessert, or any other sweet snack food you might be craving. I learned about these and got the initial recipe from a food cooking demo at Whole Foods Market. Since they were delicious and my family loved them, I have since made them a few times. I decided to share them again here, because the other fun thing about my recipe and food this time; is that I am using up something random that my neighbor gave to me last week. It was my birthday and she left me this very nice card on my porch along with a half carton of coconut covered cashews saying “I didn’t like them as well as I thought I would, but I know you’ll come up with 5 new ways to use them!”
*smile* Yes, she knows me. I’ll take anything with the words “free” and “food” attached to them. Anyway, these looked great.
So I began brainstorming curries and baked goodies but then recalled the snack balls.
Preparing these takes about 30 minutes and one large bowl. You will also need something to puree with; so a small food processor or blender will work. Lastly you will need a tray, plate, or platter to set the finished balls on.
To begin, set aside 1 cup dried apricots in a little bit of hot water. Let them soak for 5 minutes, give them a stir, and then puree into small chunks or a paste.
In your bowl, add 1 1/2 cups whole rolled oats or quick oats. Next add 3/4 cup shredded coconut (raw or sweetened). Stir this together with a wooden spoon. Add the zest from one lemon and 2 TBL honey. (Use agave nectar to make this vegan) Lastly add 1 1/2 cups cashews pureed. Of course I used my toasted coconut cashews, but you can use plain cashews. To make this truly a raw food, you must use non-toasted nuts.
This is where it gets fun! Use your hands to mix all of this together. It reminded me of making meatloaf or meatballs. Mix thoroughly and make sure you scrape the sides and bottom of the bowl a few times to get all of the ingredients together. If it’s too wet, add more nuts or more oats. If it’s too dry, add some lemon juice or honey.
Roll into balls, any size you like. I made some small and some large. I thought the small ones would be easier for my 3 year old son to hold while eating. This recipe made about 30 snack balls. I put mine on a plate and set in the oven on warm for 20 minutes to dry out a little bit. But you can also roll in almond flour or wheat bran and get these more dry…or just let them sit out on the counter for a few hours.
For storage, keep in the fridge for up to 2 weeks or the freezer for up to 3 months; in a lidded container or zip closure baggy. Once you taste these and let your kids have them, you won’t need to worry about storage; they will disappear quickly I assure you! *smile*