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Apricot and Tahini Power Bites

Course Breakfast, Dessert
Cuisine Gluten free
Servings 15 pieces
Author Carolina Jantac, MS, RD, LD


  • 1 cup pitted dates
  • 1 cup dried apricots unsweetened
  • ½ cup of Once Again Tahini
  • ½ cup coconut flakes unsweetened
  • ½ cup chopped cashews


  1. Add dates and apricots to food processor and pulse until they are mixed well and forms a ball.

  2. Add the tahini and coconut flakes, pulse a few times.

  3. Transfer to a bowl and mix in the chopped cashews by hand.

  4. Roll them into small sized balls, roll them in extra coconut flakes and enjoy! Keep them refrigerated for up to 6 days. They can be frozen for up to 30 days. Makes 15-18 pieces.

Recipe Notes