School-Safe Chocolate Snack Balls

School-Safe Chocolate Snack Balls

When you get to April don’t you always think you’re in the home stretch of the school year? I do. And even though you feel like there is a light at the end of the lunch packing tunnel, you feel your least inspired. And forget creativity. All those cute things you did at the beginning of the year (I’m sure you did some cute things) don’t really happen any more do they? Ceri and I always joke that by this time of year the kid’s are lucky if they open their backpacks and actually find a sandwich as oppose to a loaf of bread, a can of tuna and a packet of mayo leftover from some random drive-thru visit. (Not that we ever use a drive-thru of any kind. Can we get an eye roll, please?)

Coconut Chocolate Balls 25620
Photo by Maya Visnyei

We’re guessing you feel the same so not only do you need some fresh ideas but you could use a little injection of creativity. We’ve got some upcoming recipes that are a great alternative to the same old sandwich but, the best part about them, is they start out as dinner so you’re killing two birds with one spatula. (Food humour.) In the meantime, this creative snack option is the lazy girl’s homemade treat because you measure, toss, whiz and refrigerate. You don’t even turn the dial on the oven for this one and you’ve got a great snack for kids and, let’s just be honest, yourself. They’re also paleo, gluten- and nut-free. So there you go. We’ve hit ever food trend and you barely lifted a finger.

Later this week, look for our Chocolate Snack Balls in a supporting role in the newest Lunch Ninja video for our series about tackling lunches in the same way you own bedtime.

School-Safe Chocolate Snack Balls

Ingredients

  • 1 cup dried apricots
  • 1/2 cup shredded, dried coconut, divided
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup cocoa powder
  • 1 tablespoon honey
  • 1 teaspoon melted coconut oil

Method

Line a baking sheet with parchment paper and set aside.

In a food processor, add the dried apricots, 1/4 cup coconut, pumpkin seeds, sunflower seeds and cocoa.

Pulse until the mix resembles a crumble.

Add in the honey and coconut oil and process again until a sticky, uniform batter is created.

Place the last 1/4 cup of dried shredded coconut onto a small plate.

Scoop the dough by heaping tablespoon into wet hands and roll into a ball.

Roll ball in coconut and place it on the prepared baking sheet; continue process until dough has been used.

Place baking sheet into refrigerator for at least 1 hour to set.

Store balls in an airtight container in the refrigerator for up to one week.

 

 

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