Apricot-Ginger Energy Bites


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 💛


Apricot-Ginger Energy Bites

Top 8 Free

Makes about 12 mini bites


  • 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.


  • 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.


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