Real Food Rating

Choc Dipped Apricot Bliss Balls

May 22, 2025

45 mins

easy

22 Truffles

These Choc Dipped Apricot Bliss Balls are the perfect nutrient-dense snack for little ones and the whole family. Made with naturally sweet dried apricots, nourishing coconut, and healthy fats, they provide a delicious energy boost without added sugars or artificial ingredients. The apricots add an extra burst of natural sweetness while keeping the texture soft and easy to chew for younger eaters. Packed with fibre, healthy fats, and essential vitamins, these bliss balls make a great lunchbox treat, after-school snack, or on-the-go energy bite. Simple to prepare and free from additives, they’re a wholesome alternative to store-bought snacks.

 

DIETARY: VEG, DF, GF, EF, NF

ALLERGENS: Wheat, Dairy, Nuts

AGE GROUP: 12 months +

SERVES: 22 Truffles

PREP: 15 mins (+ 1-2 hours chill time)

COOK: 30 mins

EQUIPMENT: High-speed food processor

 

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Ingredients

Batch Cook
Multiply the recipe to prep extras for the week.
1 cup (170g) pumpkin seeds (pepitas)
½ cup (50g) desiccated coconut
2 tbsp (20g) cacao powder
1 cup (200g) dried apricots
2 tbsp (40ml) coconut oil, melted
1-2 tbsp (20-40ml) maple syrup (optional)
¼ tsp vanilla extract
Coating
100g dark chocolate (70% cocoa or higher) for dipping

Directions

1.
Add the pumpkin seeds, desiccated coconut and cacao powder to a food processor. Blend until the mixture reaches meal consistency.
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2.
Add the apricots, melted coconut oil, maple syrup and vanilla extract. Blend again until the mixture forms a sticky dough.
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3.
Roll about 1 tablespoon of the mixture into a ball with your hands. Repeat with the remaining mixture.
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4.
Place the balls on a tray lined with baking paper and freeze for 1-2 hours to firm up.
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5.
Gently melt the dark chocolate using a double boiler. Stir until smooth.
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6.
Dip each bliss ball into the melted dark chocolate or drizzle some chocolate on top. Allow any excess chocolate to drip off before placing them back on the tray.
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7.
Return the tray to the freezer for 10 mins, or until the chocolate is firm.
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Notes

Serving and storing leftovers: Store in an airtight container in the fridge for up to 14 days or freeze for up to 4 months.
Prep tips: Alternatively, roll the balls in shredded coconut, carob, beetroot powder or dragon fruit powder for a bit of colour.
Easy ingredient swaps: Swap pumpkin seeds with any seeds or nuts of choice.
For Under 2’s: Leave out maple syrup.
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