No-Bake Apricot Walnut Bites

No-Bake Apricot Walnut Bites

Chewy dried apricots and toasted walnuts pulse together into a naturally sweet, no-bake snack.

Total 45 min Makes 24 bites Calories 92/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

These energy bites blend dried apricots, toasted walnuts, and a touch of honey into a sticky mixture that rolls easily into bite-sized balls. A coating of shredded coconut or sesame seeds adds texture and keeps them from sticking to your hands. They make a quick breakfast grab, a post-workout snack, or a lunchbox addition that holds up well in the fridge.

Ingredients

  • 2 cups dried apricots
  • 1 1/2 cups walnuts
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup shredded coconut, unsweetened

Method

  1. Toast the walnuts in a dry 9-inch skillet over medium heat, stirring often, until fragrant and lightly browned.

  2. Let the toasted walnuts cool for 5 minutes, then transfer to a food processor.

  3. Add the dried apricots, honey, vanilla extract, and salt to the food processor with the walnuts.

  4. Pulse the mixture until it forms a finely chopped, sticky dough that holds together when pressed, scraping down the sides as needed.

  5. Scoop out tablespoon-sized portions and roll firmly between your palms into balls, about 1 inch in diameter.

  6. Spread the shredded coconut on a plate and roll each ball through it to coat the outside evenly.

  7. Arrange the bites on a parchment-lined tray and chill in the refrigerator until firm.

  8. Transfer to an airtight container and store in the refrigerator for up to two weeks.

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★ 3.6 (1)

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    No-Bake Apricot Walnut Bites

    These energy bites blend dried apricots, toasted walnuts, and a touch of honey into a sticky mixture that rolls easily into bite-sized balls. A coating of shredded coconut or sesame seeds adds texture and keeps them from sticking to your hands. They make a quick breakfast grab, a post-workout snack, or a lunchbox addition that holds up well in the fridge.

    45 min 24 bites 92 cal

    Ingredients

    • 2 cups dried apricots
    • 1 1/2 cups walnuts
    • 2 tablespoons honey
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1/2 cup shredded coconut, unsweetened

    Method

    1. 1

      Toast the walnuts in a dry 9-inch skillet over medium heat, stirring often, until fragrant and lightly browned.

    2. 2

      Let the toasted walnuts cool for 5 minutes, then transfer to a food processor.

    3. 3

      Add the dried apricots, honey, vanilla extract, and salt to the food processor with the walnuts.

    4. 4

      Pulse the mixture until it forms a finely chopped, sticky dough that holds together when pressed, scraping down the sides as needed.

    5. 5

      Scoop out tablespoon-sized portions and roll firmly between your palms into balls, about 1 inch in diameter.

    6. 6

      Spread the shredded coconut on a plate and roll each ball through it to coat the outside evenly.

    7. 7

      Arrange the bites on a parchment-lined tray and chill in the refrigerator until firm.

    8. 8

      Transfer to an airtight container and store in the refrigerator for up to two weeks.