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Apricot Almond Coconut Snacks

I’ve gone from 50 degree weather to 88 degree weather in 3 hours. What is this miracle weather changing phenomenon? 
Was it Mother Nature? Heck No! 
It was a plane trip to Florida! Orlando Florida to be exact. And for my plane trip I needed a little snack!
Do you bring your own food on the airplanes, too? I generally grab some Twizzlers, maybe a Snickers or M&M’s… I never travel without snacks. So instead of sugar laced cookies for this trip, I made some healthy energy treats. 

These are packed with apricots, dates, coconut, almonds and almond butter. They are amazing!
They were perfect for a quick bite at 5am when I didn’t want airport food. And they were great for a mid-day munchie while sitting at the pool. 
Are you wondering what I’m doing in Florida?? Well, I’m out and about without the kid or husband. (WOO HOO!!) And I’m with one of my BFF’s Kim! It’s time for another Cake Pop Meet-up
I so needed this trip. I was so sick and tired of the cold weather. I’ve been here for 7 hours and I’m loving the warmth! 
I’m gonna clap my hands because THIS makes me HAPPY! 

For more awesome Happy and Healthy posts, check out these blogs:

Apricot Coconut Almond Snacks

by Karyn Granrud
Prep Time: 10 minutes
Cook Time: 5 minutes
Keywords: no-bake raw gluten-free sugar-free vegan almond apricot coconut

Ingredients (serves 14)
Instructions
Roughly chop the almonds up. Toast the almonds and coconut at 350 for 5 minutes until lightly toasted.
Place all the apricots, date paste (or whole dates), toasted coconut, toasted almonds and coconut almond butter into a food processor and let it run until a thick ball forms.
Measure out equal sized amounts with a cookie scoop, roll smooth and refrigerate for an hour.
Store in a plastic container in the fridge for up to a week.
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Recipe inspired from HERE.
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