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School Safe Chocolate Snack Balls

Makes 12 balls Prep Time 20 mins

Macros: 96 cal, Fat 7g, Carbs 6g, Protein 2g, Fibre 2g


½ cup dried apricots

½ cup unsweetened shredded coconut - divided

¼ cup raw pumpkin seeds

¼ cup raw unsalted sunflower seeds

¼ cup raw cocoa powder

1 Tbsp honey

1 tsp coconut oil, melted


Line a baking sheet with parchment paper. In a food processor, pulse the dried apricots, ¼ cup of hte coconut, pumpkin seeds, sunflower seeds and cocoa, until the mixture is crumbly. Add honey and coconut oil and process again until a sticky uniform dough is created.

Place the remaining coconut on a plate. Scoop a heaping Tbsp of the dough and roll into a ball with wet hands. Roll in coconut and place on the baking sheet; continue with the remaining dough. Refrigerate for at least 1 hour. Store in airtight container in the refrigerator for up to 1 week. A scoop of protein can be added to this recipe, would just need to adjust the macros.

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