Vegan Nut-Free Apricot, Carrot and Date Protein Balls
  • 1 cup (200g) dried apricots, diced
  • ¼ cup (34g) golden raisins
  • 2 tablespoons flax seeds
  • ½ cup (125ml) freshly squeezed orange juice
  • 10 medjool dates, pitted - make sure they are plump and not dry
  • ¾ cup (75g) rolled oats
  • ½ cup (70g) grated carrot
  • 2 tablespoons unsweetened shredded or flaked coconut + ⅓ cup more for rolling
  • ¼ teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon pink pitaya powder
  • ½ scoop unflavoured protein powder - optional but good for you!
  1. Combine the diced apricots, flax seeds and orange juice in a shallow dish. Set aside, stirring occasionally, for about 15 minutes to soak.
  2. Transfer apricot mixture to a food processor. Add the balance of ingredients and process until finely chopped and evenly combined. You should have a nice sticky dough that you can scoop and roll into small balls.
  3. Place the extra ⅓ cup of coconut on a plate and sprinkle some pink pitaya powder onto it. Mix it up so that the powder incorporates into the coconut. Using a one tablespoon cookie scoop or a tablespoon roll the mixture into balls then roll in the coconut mixture. Store in an airtight container in the fridge for up to 4 days or you can freeze the balls for up to 1 month.