Tasty, chewy and nutritious bliss balls made with dried apricots, creamy sweet cashews and crunchy pumpkin seeds. Gluten free, dairy free and high protein, these are a lovely little healthy snack.

Published: May 2016 | Updated: October 2020

Bliss balls are a favourite healthy snack of mine, they’re perfect for a quick energy boost when you’re on the go. I also think they’re pretty nice for a healthier dessert option when you just want a little something sweet, you know? Nothing too over the top (I also really like my Lemon, Cashew and Coconut Energy Balls dessert!).

These apricot, cashew and pumpkin seed bliss balls combine some of my favourite snack ingredients. Dried apricots are deliciously chewy, high in fibre and interestingly, contain a relatively high amount of iron! Combined with creamy cashews and the crunch of pumpkin seeds, you have one tasty bite.

What you need to make apricot bliss balls

Add these items to your shopping list or check your pantry and see what’s already tucked away in there:

• dried apricots
• cashews
• pumpkin seeds
• cinnamon
• vanilla or unflavoured/natural protein powder (*you can substitute rolled oats or quinoa flakes)
• honey or maple syrup
• desiccated coconut, for rolling (optional)

You can make these with a protein powder or alternatively with rolled oats or quinoa flakes, depending on your preference. If you are going to use protein powder I highly recommend vanilla flavour as I think it works really well, but an unflavoured one will also do.

For a dairy free recipe, please make sure your protein powder is dairy free! So, not whey protein. Use something like brown rice protein, pea protein or hemp protein instead. There are so many good vegan protein powder options these days!

I really love these bliss balls because they are DIFFERENT. Pretty much all fruity protein balls like this are made with a base of medjool dates, and while I love those too, it’s nice to mix it up. Dried apricots are so underrated! They have such an amazing flavour.

One little thing to mention is that the colour of these bliss balls is going to change quite dramatically depending on whether you use standard dried apricots or natural (preservative free) dried apricots. The 100% natural ones will be a really dark orange-brown colour, whereas the standard ones are the lighter orange ones you’re probably used to seeing in the store. Both will work in this recipe, it really doesn’t matter!

Either way, these apricot, cashew and pumpkin seed bliss balls are delicious, easy to make and better still, you can freeze them. They will last for a few months in the freezer and it’s great to have a healthy snack or dessert on hand when ever you need it. (If they last that long!) When I make bliss balls I usually make an extra large batch (double the recipe) all at once then pop half in the freezer.

If you make this recipe, let me know! Leave a comment below or take a picture and share it on Instagram tag me @moniquecormacknutrition so I can see it 🙂

Apricot Cashew and Pumpkin Seed Bliss Balls

Tasty, chewy and nutritious apricot cashew pumpkin seed bliss balls are so easy to make. Gluten free, dairy free, no added sugar and high protein.

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Course: Snacks and Bites

Cuisine: dairy free, gluten free, paleo, vegan

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 18 balls

Calories: 85kcal

Ingredients

• 200 grams dried apricots approximately 1 cup, firmly packed
• ¾ cup cashews
• ½ cup pumpkin seeds
• 1 tsp cinnamon
• ½ cup vanilla or unflavoured protein powder – you can substitute 1/2 cup rolled oats or quinoa flakes
• 2 tbsp honey or maple syrup
• 2 tbsp water
• ½ cup desiccated coconut for rolling (optional)

Instructions

• Place apricots and cashews into a food processor and process until the apricots are blended and the cashews have formed a fine crumb.
• Add the protein powder, cinnamon, honey and water to the processor and blend again until well combined.
• Finally, add in the pumpkin seeds. Pulse just enough so the pumpkin seeds break into smaller pieces, but large enough so you get some crunch through the mix.
• Scoop out heaped tablespoons of the mixture, pressing together with your fingers, and roll into balls. Roll in desiccated coconut if you like, but they won’t be too sticky so you can skip this if you prefer.
• Pop the balls into a container and store in the fridge for up to 2 weeks, or keep them in the freezer where they’ll keep for a few months.

Notes

*Nutrition Facts have been calculated with the recipe making 18 balls, and not including the optional desiccated coconut (it shouldn’t make a huge difference as not all of it sticks to the balls, and it was difficult to estimate just how much you’d actually consume!)

*For a dairy free recipe, please make sure your protein powder is a dairy free option! So, not whey protein. Use something like brown rice protein, pea protein or hemp protein instead. There are so many good vegan protein powder options these days!

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Nutrition

Calories: 85kcal (4%) | Carbohydrates: 11g (4%) | Protein: 4g (8%) | Fat: 3g (5%) | Saturated Fat: 1g (6%) | Cholesterol: 6mg (2%) | Sodium: 10mg | Potassium: 191mg (5%) | Fiber: 1g (4%) | Sugar: 8g (9%) | Vitamin A: 400IU (8%) | Vitamin C: 1mg (1%) | Calcium: 26mg (3%) | Iron: 1mg (6%)

| Images by Create Cook Share |