My mama makes the most delicious apricot balls around Christmas time. They have sweetened condensed milk and powdered sugar, so its not really in alignment with my current health path. BUT I figured this would be an easy recipe to Meghann-ize.
Apricots are incredibly high in minerals and rich in beta carotene and are one of the most healing fruits you can eat. They are one of the best sources for organic iron and cobalt making them very beneficial for anemia, digestive disorders, and reproductive health. Apricots are highly beneficial for autoimmune disorders such as chronic fatigue syndrome, rheumatoid arthritis, fibromyalgia, asthma, lupus, colitis, IBS, and PCOS.
They are also wonderful for keeping the heart strong and healthy as well as being a powerful weight-loss agent. Apricot’s high concentration of beta carotene makes them an excellent food for disease prevention, especially lung, skin, and stomach illnesses. And they are very helpful in helping to regrow hair and improve the quality of your hair, skin, and nails.
Fresh apricots are always best, but when they are not available, dried apricots are a great alternative. Look for wild and/or organic varieties that do not have any preservatives such as sulfur dioxide. A handful of dried organic apricots each day is a fantastic snack that can help keep you energized and focused throughout the day.
1 cup of pitted medjool dates
1 cup of dried apricots
1/2 cup chopped pecans
1 cup shredded unsweetened coconut flakes, divided
1/4 cup tapioca starch
In a medium size mixing bowl, combine pecans and 1/2 cup of shredded coconut.
In a food processor, pulse the dates until completely chopped. Add the apricots and pulse until roughly chopped. Dump date/apricot mixture into the bowl with the pecans and the coconut. Stir to combine using a stiff spatula.
Scoop about a half-tablespoon of the mixture and roll into a ball using your hands. Place on a lined baking sheet. Continue until all the mixture is used up. Place baking sheet into the fridge to chill for at least 20 minutes.
In a large shallow dish (I used a pie plate), combine the other 1/2 cup of coconut flakes and 1/4 cup of the tapioca starch.
Remove the apricot balls from the fridge and roll each one in the coconut-tapioca starch mixture until completely covered. Serve immediately, or store in an airtight container in the fridge for several weeks.