2tablespoon(40 ml) water - if necessarySee Notes 3 and 4
To Coat the Bliss Balls:
3tablespoonunsweetened desiccated coconutSee Note 3 and 6
Add the dried apricots to the bowl of a food processor. Process the apricots until they are finely chopped.
Add the coconut, almond meal, vanilla, maple syrup, chia and water to the food processor, and blend until well combined.
Check that the mixture is sufficiently moist to be able to roll into balls. If not, add a little water and blend again.
Take about a teaspoon of mixture, and roll into small bowls and toss in the coconut.
Store in an airtight container in the refrigerator.
If measuring by volume, the apricots are firmly packed in the cup. We have used soft apricots. If yours are not soft you may need to add a small amount of additional water to the mixture when blending.
Both almond meal and almond flour are made from ground almonds. However, one may be made from blanched almonds and the other from the whole almond. You could use either in this recipe; the one made from the whole almond will contain more fibre.
In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may need to adjust your quantities accordingly.
Add water only if necessary to help the mixture combine to be rolled into balls.
For the best flavour, use vanilla which is extracted from the vanilla bean, not one which is synthetically produced.
Use unsweetened desiccated coconut. You may find you need a little extra to roll the bliss balls in.
Please note, the nutritional information is calculated on one bliss ball. The nutritional information is an estimate only.