Snack

Apricot, Almond and Coconut Balls

Name: Apricot, Almond and Coconut Balls
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 100 g (about 12) Dried apricots; 40 g Almonds; 50 g Rolled oats; 15 g Desiccated coconut; Of half a lemon Lemon zest; A pinch Salt

Soaked dried apricots blitzed with almonds and oats, rolled in coconut. 122 kcal a ball, sharp with lemon zest.

Calories: 122kcal
Protein: 3g
Fat: 6g
Carbs: 13g

Per serving, makes 6. 15 minutes of work, then 10 minutes soaking, 30 minutes in the fridge. Published 8 September 2026.

Allergens

Gluten
Tree nuts
Sulphites

Bright orange dried apricots are treated with sulphur dioxide. Unsulphured ones are brown and carry no flag.
Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.
Coconut is not a tree nut under UK labelling.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Apricot, Almond and Coconut Balls, plated and ready to serve. — The finished recipe. Apricot, Almond and Coconut Balls

Ingredients 1 to 6 for apricot, almond and coconut balls arranged separately on a dark worktop. — Ingredients 1 to 6. 100 g (about 12) Dried apricots. 40 g Almonds. 50 g Rolled oats (Dry weight.). 15 g Desiccated coconut (Half goes in the mix and half is for rolling.). Of half a lemon Lemon zest. A pinch Salt

Apricot, Almond and Coconut Balls, preparation step 1: Cover the apricots with boiling water and leave them for ten minutes, then drain and pat dry. — Step 1. Cover the apricots with boiling water and leave them for ten minutes, then drain and pat dry.

Apricot, Almond and Coconut Balls, preparation step 2: Blitz the almonds to coarse crumbs, add the apricots and pulse until the mix starts to ball up around the blade. — Step 2. Blitz the almonds to coarse crumbs, add the apricots and pulse until the mix starts to ball up around the blade.

The finished apricot, almond and coconut balls. — Step 3. Add the oats, half the coconut, the zest and salt and pulse to combine. Roll into six, roll each ball in the remaining coconut and chill for half an hour.

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Ingredients

Dried apricots100 g (about 12)
Almonds40 g
Rolled oats50 g
Dry weight.
Desiccated coconut15 g
Half goes in the mix and half is for rolling.
Lemon zestOf half a lemon
SaltA pinch

Method

Cover the apricots with boiling water and leave them for ten minutes, then drain and pat dry.
Blitz the almonds to coarse crumbs, add the apricots and pulse until the mix starts to ball up around the blade.
Add the oats, half the coconut, the zest and salt and pulse to combine. Roll into six, roll each ball in the remaining coconut and chill for half an hour.

Worth knowing

Dried apricots are sharper than dates and give a paler, chewier ball. They are also a little lower in sugar weight for weight, so the figure sits under the date versions.
Most dried apricots are treated with sulphur dioxide, so sulphites show in the flags. Unsulphured ones are brown rather than orange and work the same.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.