Recipe characteristics
- Easy to make
- Packed with healthy and wholesome ingredients you can feel good about
- Refined sugar free
- No added oils
- Great as a post-workout snack or as a healthy sweet treat
- Whole-food plant-based (sweetened with dried apricots and a small amount of maple syrup)
- Dietary requirements: plant-based, gluten-free, nut-free, and soy-free.
Notes on ingredients
- Millet: Soak millet in water for min 4 hours. Soaking gives it that creamy texture.
- Apricot: Put dried apricots in a bowl and cover them with water. Soak at room temperature for a couple of hours or until soft. Once soft, drain apricots really well – you can use a fork to remove any excess water.
- Desiccated coconut: Both fine or medium desiccated dried coconut work for this recipe.
- Rice milk: Substitute it with cashew, soy , oat or almond milk.
- Coconut flour: Coconut flour is made from coconut flesh that has been dried and finely ground. It’s not the same as shredded or desiccated coconut.
- Lemon juice: It adds a little extra flavor.
- Maple syrup: You can substitute it with agave syrup.
How to make it
Once the millet has been soaked in water for 3-4 hours, rinse it well, and let it drain thoroughly. Put it in a medium pot with 350 ml rice milk.
Bring to a boil. Reduce heat to low, cover, and cook for approx. 16-18 minutes. Stir frequently.
Remove from heat. If there is any liquid left, drain it well and let it cool down completely.
Step 2
Drain apricots well and put them into the food processor. Add cooked millet and process these two ingredients until well combined (it’s important that the apricots break down before adding the rest of the ingredients).
Step 3
Add shredded coconut, fine coconut flour, lemon juice, and maple syrup and process until all is well combined. Adjust sweetness if needed.
Step 4
Transfer the mixture into a bowl and let it sit in the fridge for a couple of hours to firm up. I usually leave it in the fridge overnight.
Step 5
Roll the mixture into small balls and roll each ball in shredded coconut to coat.
Step 6
Store in the refrigerator.
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Millet Coconut Apricot Bliss Balls
Equipment
Ingredients
- 100 g millet
- 350 ml rice milk
- 180 g dried apricots pre soaked in water for a couple of hours or until soft
- 120 g desiccated coconut
- 30 g fine coconut flour
- 20-30 ml lemon juice
- 40-50 ml maple syrup
Instructions
- Soaking apricots: Put dried apricots in a bowl and cover them with water. Soak at room temperature for a couple of hours or until soft. Once soft, drain apricots really well - you can use a fork to remove any excess water.
- Once the millet has been soaked in water for 3-4 hours, rinse it well, and let it drain thoroughly. Put it in a medium pot with 350 ml rice milk.Bring to a boil. Reduce heat to low, cover, and cook for approx. 16-18 minutes. Stir frequently.Remove from heat. If there is any liquid left, drain it well and let it cool down completely.
- Drain apricots well and put them into the food processor. Add cooked millet and process these two ingredients until well combined (it's important that the apricots break down before adding the rest of the ingredients).
- Add shredded coconut, fine coconut flour, lemon juice, and maple syrup and process until all is well combined. Adjust sweetness if needed.
- Transfer the mixture into a bowl and let it sit in the fridge for a couple of hours to firm up. I usually leave it in the fridge overnight.
- Roll the mixture into small balls and roll each ball in shredded coconut to coat.
- Store in the refrigerator.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
