Recipe: Apricot & Lavender Energy Balls
I was recently staying at a house with a beautiful garden full of fresh lavender flowers. I often make nut energy balls, sometimes with cacao and other times with fruit and honey. This time I decided to experiment and use some fresh lavender flowers as you would use orange blossom or rose petal essence to infuse ingredients with some floral aroma and a lingering hint of summer garden. It worked well with a very subtle lavender flavour coming through and making these tasty balls just a little fancy.
These bliss balls are a great snack for kids and active adults or if you simply need something to add to the lunch boxes. Containing no processed sugar or even honey, the balls are sweetened with dried apricots, coconut and nuts. These are tasty but without being overly sweet. They’re full of healthy fats from coconut oil and nuts, a bit of protein and carbs to keep you going.
Cook’s notes: You can use almond or hazelnut meal or grind a mix of different nuts. Coconut oil and chopped dried apricots is what makes the mixture sticky so you need those or another type of dried fruit like dates or figs. I used the violet tips of the fresh lavender flowers but you can easily use some essence or dried lavender. It’s really there to add a twist of flavour rather than being the primary ingredient. Keep them refrigerated and they will last for up to 5 days. You can make them as small or as big as you like and of course you can make a bigger batch.
- 200g almond meal
- 3 tbsp coconut oil
- 1/2 tsp vanilla extract or seeds
- 13 dried apricots, finely chopped
- 1/4 cup chopped almonds
- 3 lavender flowers, violet tips chopped (about 1 tbsp)
- 2 tbsp desiccated coconut + some more to dust with
Use an electric mixer or a food processor, combine and incorporate almond meal, coconut oil, vanilla and lavender flowers. The mix will become crumbly. Add chopped apricots and almonds and mix with your hands. Add 2 tablespoons of water and mix the mixture until it’s sticky and slightly wet. It should hold really well now. Put some more desiccated coconut on a chopping board, enough to coat the balls in. Roll small balls using your hands and roll in coconut until totally coated. Refrigerate for an hour before eating.
Preparation time: 20-30 minutes
Number of servings (yield): about 12 balls