Apricot-Ginger Energy Bites

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Do you want to take a break from eating cookies this holiday season? Do you need an energy boost but without all the refined sugar and processed chemicals? My apricot-ginger energy bites make a nourishing, delicious alternative to cookies. They would make a great gift too.  

I posted these sweet bites a few weeks back on my Instagram and Facebook pages, however, I enjoyed them so much I wanted to share the recipe with you. These energy bites are made from ingredients I already have in my pantry. They are refined sugar-free; made only with dried apricots, vanilla and freshly grated ginger.  I’m a big fan of fresh ginger; it is good for you and I love the zing it adds to these bites.  Coconut oil, coconut flour and unsweetened shredded coconut not only provide a triple dose of healthy fat but also add a sweet tropical flavor which pairs well with ginger.

They come together in about twenty minutes and freeze well. They make a great on the go snack or tastes great with tea or coffee.  Don’t worry, there will be cookies too but these treats help to balance out all the sweetness.

Enjoy 💛

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Apricot-Ginger Energy Bites

Top 8 Free

Makes about 12 mini bites

Ingredients:

  • 1 cup dried, chopped apricots, soaked in 1 cup hot ( almost boiling water), about 20-22 apricot pieces
  • 1 teaspoon unrefined coconut oil, melted
  • 1/4 cup +1 tablespoon coconut flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh ginger, peeled and grated. *See Notes
  • 1/8 teaspoon salt
  • 1/2 cup unsweetened shredded coconut for rolling

In a small bowl, pour water over dried apricots.  Let sit to soften for 15 minutes. Drain but reserve 1/4 cup soaking liquid. Set aside.

In a mini-food processor, add apricots, coconut oil, coconut flour, vanilla extract, ginger and salt. Add 2 tablespoons of the reserved apricot water. Blend for one minute or until ingredients are fully incorporated and mixture holds together. Add additional 1 tablespoon water if too thick or more flour if too wet.

Using a mini ice scream scooper or spoon, portion and roll mixture into bite size balls, about 1 tablespoon each.  Prepare a small plate with shredded coconut and coat each energy bite.

Lay bites onto a parchment lined baking sheet. Freeze for 15-20 minutes.

Store in refrigerator or freeze up to a month.

*Notes:

  • I suggest using a microplane zester to grate the ginger. You want the ginger to be very fine not in thick chunks. If you don’t have a microplane zester, I highly encourage you to get one. It is a versatile kitchen tool which can be used for grating citrus zest, cheese and even chocolate.

 

4 thoughts on “Apricot-Ginger Energy Bites

  1. Hi!

    These look wonderful! Is there any alternative to coconut oil as I am not too fond of the coconut after taste?? Also can I use almond flour instead of coconut flour??

    1. Hi Nita! You could try using refined coconut oil( it’s not as healthy but does not have a coconut taste). I haven’t tried it with almond flour but you certainly could. It will definitely change the taste and perhaps the texture of the bites since almond flour is much finer than coconut flour. I know that there are many energy bite recipes out there that do not use coconut but I love the pairing of apricot, coconut and ginger together. Enjoy and thanks so much for commenting ❤️

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