Cocoa Apricot Cashew Bites are a naturally-sweetened snack that are easy to make and very kid-friendly.
Except for a handful of “cheat” days for the FishMama Trifecta, I’m going sugar-free this month, trying to reclaim a little bit of that energy that I felt during my Whole 30. I don’t want to give up baked goods forever, but this is another experiment to see how food and me gel.
I really like food.
So far, I am finding that it’s easier to fall asleep and I’m sleeping more soundly than I have in weeks previous. Yay, sleep!
Since we are decidedly a “dessert family”, I’m exploring alternatives to traditonally sweetened items. Earlier this week I made maple ice cream as well as these Cocoa Apricot Cashew Bites. I’m trying to make a replacement for my favorite Lara Bars that cost a dollar a piece. I didn’t crunch the numbers on these, but I am guessing I cut the price significantly.
I’m probably the last one to get on the homemade energy bar band wagon. I purposely didn’t look at any recipes, though, so I could feel like I was making this discovery all on my own. I’m sure y’all will have great ideas on how to improve these. They were pretty darn good though.
And my kids loved them.
Cocoa Apricot Cashew Bites
- 2 cup dried apricots
- 1 cup coconut chips
- 1/2 cup roasted and unsalted cashews
- 1/2 cup almond meal
- 1/4 cup unsweetened cocoa powder
- 1 tbsp coconut oil
- 1 tbsp almond butter
- In a food processor fitted with a metal blade, add the apricots, coconut chips, cashews, almond meal, and cocoa powder. Pulse until a coarse mixture forms.
- Add the coconut oil and nut butter and continue pulsing until the components are chopped fairly small and the mixture holds together well.
- Scoop tablespoon amounts and form them into small cookie shapes.
- Store bites in layers of waxed paper in an airtight container. Enjoy within the week.