Ingredients
- 1/4 cup unsweetened coconut flakes optional
- 1 cup roasted salted cashews 140 grams
- 2 cups dried apricots 300 grams
- 2 teaspoons coconut oil melted
Instructions
- If using coconut flakes, preheat your oven to 350 degrees Fahrenheit and spread the coconut flakes on a baking sheet. Bake until golden brown, about 3-6 minutes, stirring occasionally. Watch closely, as they can burn quickly.
- Place the cashews in a large food processor and process until crumbly and broken down. Add the dried apricots and process until well mixed and the mixture begins to form a sticky dough.
- With the food processor running, stream in the coconut oil. Process until the mixture forms a ball.
- Use a 1-tablespoon measuring spoon to scoop out the mixture, then roll into balls. Roll the balls in toasted coconut, if using, and place onto a parchment-paper-lined baking sheet. Chill for 1 hour or so until they are no longer sticky, then place into an airtight container to store in the refrigerator.
- DEVOUR!