These Apricot Coconut Bliss Balls are made with dried apricots, shredded coconut, oats, and almonds, blended together and rolled in coconut flakes. Everything here is plant-based, and the dried apricots give these a tangy, slightly floral sweetness that’s different from the usual date-based energy ball.

I make these when I want a lighter, brighter snack that doesn’t lean on chocolate or peanut butter. They’re good for warm-weather snacking or a light dessert after a big meal. I like pairing these with a Mediterranean diet dessert or a batch from these chia seed recipes for a fuller spread.

If you like light, plant-based snacks like this one, these are worth trying too:

Ingredients You’ll Need

Dried apricots that are soft and a little sticky work best – the very dried-out, leathery kind won’t blend as smoothly. A splash of orange juice helps loosen the mixture without needing any added oil.

Ingredients

1 1/2 cups dried apricots
1/2 cup rolled oats
1/2 cup unsweetened shredded coconut
1/4 cup raw almonds
2 tbsp maple syrup
1 to 2 tbsp orange juice, as needed
1/4 tsp salt
1/2 cup unsweetened coconut flakes, for rolling

Directions

If your dried apricots feel firm or leathery, soak them in warm water for 10 minutes, then drain well.
Add the apricots, oats, shredded coconut, almonds, maple syrup, and salt to a food processor.
Skip the soaking step entirely if your apricots are already soft.
Pulse until the mixture starts to break down and clump together.
Add the orange juice a tablespoon at a time as needed to help it come together into a sticky, cohesive dough.
Scrape down the sides once or twice so the almonds get fully chopped and worked into the mixture.
Keep processing until the mixture forms a ball on its own or clumps together easily when pressed between your fingers.
It’s not the fastest mixture to come together, just so you know, since dried apricots take a little longer to break down than dates do.
Be patient and keep scraping down the sides as needed.
Scoop about a tablespoon of the mixture and roll it between your palms into a smooth ball.
Repeat with the remaining mixture, wetting your hands slightly if it starts sticking too much.
You should get around 14 balls depending on how big you roll them.
Roll each ball in the coconut flakes until fully coated.
Place the finished balls on a parchment-lined tray and chill in the fridge for at least 20 minutes.
Chilling firms them up and helps the coconut coating stay put.
Serve chilled and enjoy!

Important Recipe Notes

Use soft dried apricots when you can. The very leathery, dried-out kind take longer to break down and can leave small chewy pieces in the mixture. Soaking helps if that’s all you have.
Add the orange juice slowly. It’s easy to add too much at once and end up with a mixture that’s too wet to roll. A tablespoon at a time is the safer approach.
This recipe is naturally gluten-free as long as you use certified gluten-free oats, since regular oats can be cross-contaminated during processing.
Toast the coconut flakes lightly in a dry skillet for a couple of minutes if you want a deeper, nuttier flavor in the coating. Let them cool before rolling.
Store in an airtight container in the fridge for up to 2 weeks. These also freeze well for up to 3 months – thaw for about 10 minutes at room temperature before eating.
No almonds on hand? Cashews or walnuts both work well as a substitute here.

How to Serve, Store & Customize This Recipe

Serving: Serve these cold, straight from the fridge, as a light snack or a small dessert after a meal. They pair well with fresh fruit or a cup of tea in the afternoon.

Storing: Keep them in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze in a single layer until solid, then transfer to a freezer bag for up to 3 months.

Customizing: Swap the almonds for pistachios for a different flavor and a nice pop of green color, or add a pinch of cardamom for a more fragrant, spiced version. Golden raisins can replace some of the apricots if you want a milder sweetness.