Apparently, it’s THAT time of year (no, NOT Christmas – the other “THAT” time of year): back-to-school! (I say “apparently” because I’ve been out of school for longer than I care to admit.) Or it’s back-to-work or back-to-the-gym or maybe even Back to the Future (!) for you. Wherever (or whenever) your day takes you, these balls make a perfectly portable pick-me-up. And in this more hectic time of year, what’s more magical than hearing that a recipe is no-bake, and only requires five wholesome ingredients? Much easier than homework, I promise!
Have you ever gotten into a snacking rut? Throwing the same granola bars (or Quest bars) into your lunch bag (or purse or backpack) week after week? Digging the same badly bruised fruit out of the bottom of your gym bag? Spooning the same pre-packaged single serving yogurt flavours into your mouth while you peruse Pinterest (look for me!) but pretend to work? SNACK BOREDOM STOPS HERE! I’m bringing you all the rich, creamy deliciousness of BOTH Banana Cream Pie AND Coconut Cream Pie in one innocent-looking bowl of high-protein, gluten-free, grain-free, refined-sugar free GOODNESS!
Well, here it is: my first official “Paleo” recipe. I’m taking advantage of the short but sweet early-summer apricot season to make these naturally fruit-sweetened and full of fiber (although I’m actually using dried apricots in this recipe so you can enjoy these scrumptious balls any time of year). And since it seems like the healthiest thing you can do these days is attempt to eat, sleep and breathe coconut, I’ve got not just toasted coconut but also coconut flour in this recipe. Stick it all together with some delectable creamy almond butter and you’ve got a winning combination. I’m sure Paleolithic Man would scarf a few (or more) of these before mastadon hunting. Hopefully your pursuits aren’t as perilous, but this is a healthy fuel source all the same!