These apricot energy balls are a deliciously sweet, healthy treat. Suitable for vegetarians and vegans these healthy energy balls are perfect for snack time.
Back in 2014 I posted a recipe for chocolate, date and nut truffles. My kids loved them and thought they really were eating chocolate truffles. Since then energy balls have become really popular with everyone and we make them a lot in the Sneaky Veg household. They are fantastic little snacks, made with natural ingredients (usually dates and nuts) and my kids absolutely love them.
This time I have a recipe for energy balls using apricots. I really fancied making some but we were out of dates and I’m pleased to say that they work really well with apricots too. This is such a versatile recipe and you can use whatever nuts you have to hand. It’s really nice with almonds but this time I used a bag of mixed nuts (almonds, cashews, brazil nuts and walnuts) and they’re so tasty.
How to make energy balls
Energy balls usually contain dried fruit – such as dates – which are blended with oats, nuts, seeds and sometimes fresh fruit as well. You will need a high powered blender or a food processor to make them. You simply place all the ingredients together – ensuring that any dried fruits are pitted and chopped if on the large side – and pulse until broken down into a dough.
Once they’ve been broken down you can roll into little balls. Best stored in the fridge and also freeze really well.
Other energy ball recipes
If you like this you might like some of my other energy ball recipes:
How to make apricot energy balls:
Apricot energy balls
- 150 g dried apricots roughly chopped
- 100 g mixed nuts or almonds
- 30 g raisins
- 1 tbsp maple syrup or agave nectar optional
Place the nuts in a food processor and pulse until you have the consistency of breadcrumbs.
Add the apricots, raisins and honey if using and continue to process until you the mixture comes together in one sticky lump.
With lightly oiled hands roll small amounts of the mixture into balls. Put in the fridge for 30 minutes before serving.
Store in an airtight container in the fridge.
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