Time to go nut-free.
This is a recipe I’ve always wanted to try. I can’t remember where I got it from but think it was in a mum’s group somewhere. Now that my oldest will be starting school in a few weeks, I need to get things together and ready for her first day – uniform all labelled, shoes labelled, school dresses to get hemmed up and lunches to sort out.
There is a school canteen on premise at the school. Parents are fortunate to have this available. I want to use this as a treat for my daughter, not the norm. That means giving her a healthy and nutritious packed lunch every day will be essential.
I have no idea whether the school is nut-free or not but I’m assuming they are. That’s why I saved this recipe as it doesn’t contain nuts. A lot of bliss balls contain nuts so they are out of the question. I have a couple other nut-free bliss ball recipes to try so watch this space. These recipes will also get posted!
This recipe was super easy to make. Just chuck everything into a blender and whizz it up. Then form the balls and finally roll in coconut so they aren’t too sticky. I personally like the added milk powder into the recipe – it gives the child extra calcium into their diet.
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Apricot Bliss Balls
Ingredients
- 320 g dried apricots
- 1 cup desiccated coconut
- 1 cup milk powder, or coconut milk powder
- 2 tablespoons chia seeds
- 2-3 tablespoons boiling water
Instructions
- Put apricots, coconut, milk powder and chia seeds into a blender. Blend until apricots are mulched up. Transfer into a mixing bowl.
- Add 2 tablespoons of boiling water and mix to combine. Add up to a further 1 tablespoon water if mixture still too dry to roll into balls.
- Shape mixture by rolling into balls using 1/2 tablespoon for each ball. Roll in coconut.
Notes
- Store in an airtight container in fridge for 1 week, or in the freezer for up to 3 months.
- To make these gluten-free, check that the milk powder first contains no gluten. If they do, substitute for coconut milk powder.