Well, here we are, the start of the new school year.
I have mixed emotions about this, yet again. Although it is just a day, and my son is only one measly day older than yesterday, the start of a new grade signifies that my little baby is much further away from being a baby. He is a Grade 1 boy. Not a kid in his first year of school, but well and truly integrated into the education system. And over those 6 weeks of school holidays, I had endeavoured to visit relatives, and tackle all of the bits and pieces I had been putting off for a great while. None of that happened. They were over, in what felt like a week and a half!
On the flip side, I am creature that thrives on routine. It suits my obsessive nature rather well. I am thrilled to have a new one, a routine that suits my new 2015 life. Back to regular bed times. Back to home cooking, and lunch-box making. And reinventing old meals into new, healthy, jade-ified versions. Back to blogging. I love it already.
I was inspired to make these bliss balls upon seeing those apricot delight (square things in the packets) on the shelves in the health food section of the supermarket. You know the ones, they’re the type of packaged goods that look like they’re healthy, but they’re actually not. With school back, I thought it the perfect opportunity to attempt a healthy version for the lunch-boxes.
The results were brilliant, as they tick all the boxes. They are dead easy. And delicious. And take all of 5 minutes to prepare. And Clancy loves them. I suspect they are going to be on high rotation for some time now.
Apricot Coconut Bliss Balls
(Raw, Vegan, Paleo, Gluten Free)
Makes approximately 15 bliss balls.
- 1 cup dried apricots
- 1 cup shredded coconut
- 1 and 1/4 cup almonds
- scant 1/2 cup of pitted dates
- 1 Tbsp coconut oil
- extra shredded coconut, for rolling
- Place the almonds in a heavy duty food processor and pulse until you reach a coarse breadcrumb consistency. Add the apricots one by one, while pulsing all the time. Next add the dates, one by one, pulsing still. Lastly add the shredded coconut and coconut oil, and give it one more good pulse.
- Roll mixture into balls the size of a walnut shell. The mix should adhere when pressed but not be overly wet and sticky. Add some more desiccated coconut or almond meal if it is. Or an extra date or two if the mixture is dry.
- When you’ve finished rolling (or as you go), roll the balls into more shredded coconut to coat.
- Keep in an airtight container in the refrigerator.