I have been ‘refined sugar’ free for more than a year now and tell you what…I don’t miss it at all! In fact I feel so awful that I was eating all that unnecessary refined sugar all these years. Once you go completely sugar free you will start reaching out for the natural sugars as in fruits, dried fruits and other natural products like honey and maple syrup. And the best thing is that the natural products do not give you a sugar rush plus they all provide beneficial nutrients to your body in addition to just sweetness.
But sometimes you do crave for sweets because you crave for that texture. For example even though I have not felt deprived for the most part, I sometimes have this craving for Indian sweets like coconut barfi (fudge) or coconut ladoo (sweetened balls)! That’s when I began to experiment. I made date, almond and coconut rolls which are absolutely delicious and are now a permanent snack in my home – my son just loves them! My Date nut truffles are also equally amazing and so decadent they feel like an absolute treat! I also made a dates and Nut Barfi (fudge) with dates, almonds and walnuts and that is again absolutely delicious with the gooey fudge texture.
So two weeks ago my cravings for texture meant I had to experiment again since I am on the Autoimmune protocol diet and so I cannot do nuts either. So I scratched my brains and scanned the available items for me in my pantry and apricots and dates were the winners!. I really wanted something that had a texture like a coconut ladoo and so that made me come up with these apricot coconut balls. Oh boy, the texture of these balls are amazing. The coconut flour just gives it the soft but dense texture that I was craving for! And that’s not all – it gets even better! OK so all you need for this recipe are just 3 ingredients! Yes! Dried Apricots, Dates and coconut flour. And Shredded Coconut to roll them in.
And yes you do need a food processor. These balls came together in less than 15 minutes though from start to finish. The first time I made it, I had made a very small experimental batch and I could make around 8 balls and they were all gone in 2 days! And that was just me eating all of them! SO then of course I had to make them again. And again. You see I had to perfect the recipe too so I could share with you guys 🙂
I used lemon zest the first time to get an additional burst of flavor and that gave a wonderful freshness to the balls. The second time I tried cardamom powder so that I could get the taste to be very close to the Indian coconut ladoo. I loved that too. SO you can pick your flavor. Maybe you will come up with some additional ideas. Even if you don’t add anything the apricots give it enough flavor already. If you are 100% AIP compliant then you cannot do cardamom. Over the past one month I have been able to add all my spices (Indian) back to my diet without much complaints. So I am ecstatic. And completely blissful when I eat these apricot coconutties!
Linking this recipe to the Plant based Potluck party Link up this week!
- 10 Apricots
- 10 Dates
- ½ cup hot water for soaking
- About ½ cup coconut flour (I used 'Let's Do Organic' brand)
- tiny pinch sea salt (optional)
- ¼ tsp zest of one organic lemon or ¼ tsp cardamom powder (Use lemon zest for AIP)
- ½ cup shredded coconut for rolling (I used 'Let's do organic' brand)
- Soak the dates in a small bowl in the hot water for about 10 minutes.
- In a food processor bowl, add the apricots and the dates along with the water used for soaking. You should get a thick pasty mixture.
- At this stage, transfer the mixture to a mixing bowl and add the coconut flour and the lemon zest or cardamom powder to it.
- Mix the coconut flour with the apricot date mixture using a spatula or your hands to form a smooth non sticky dough. (You may need to add slightly more coconut flour if your dough is sticky)
- Roll the dough into small balls and roll in shredded coconut
For AIP compliant, use only lemon zest and no cardamom