Apricot Coconut Bites


½ c Plain Cali'flour Crust crumbs
½ c whole blanched almonds (without skins)
1 c rolled oats
⅛ t almond extract
1 c (packed) dried apricots
⅓ c unsweetened shredded coconut

Apricot Coconut Bites

Prepare Crumbs

Prebake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest a minimum of 10 minutes. Cut half of the crust off and break into pieces to pulse in food processor to create crumbs. Set aside in bowl.

Prepare Energy Bites

Place the blanched almonds in food processor and pulse until fine crumbs are created (be watchful to not create paste). Next, add Cail’flour Crust crumbs, almond extract and apricots and pulse until the mixture becomes sticky and starts to clump together. Place the shredded coconut on a plate. Scoop out a heaped teaspoon of the apricot mixture and roll into a ball in your hands. Roll the ball in the shredded coconut and place on a plate or tray. Repeat until all of the mixture is used up. Serve and enjoy!

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