Orange Creamsicle Coconut Balls

It’s not very often I make a dessert that doesn’t contain at least a small amount of chocolate. Seriously, go look at my dessert page and find a recipe without chocolate. I’ll be here waiting when you get back…..You didn’t find one, did you? That’s because it doesn’t exist. Today I’m changing that.

A few months ago, I made a dreamy Orange Creamsicle Smoothie, and was so in love with the flavor combination, that I had to replicate in another form. That’s right, I HAD to. Pretty strong feelings, huh? Also, I had some apricots I was trying to use up, so this recipe was kind of meant to be.

Orange Creamsicle Coconut Balls

You have two options for these coconut balls. If you have a food dehydrator, you can dry them overnight for a crispy outside and chewy center. I personally prefer them this way. But, if you don’t have a dehydrator and don’t want to be left out of the coconut ball party, you can simply roll them into balls then cover them in coconut. Refrigerating them will help firm them up a bit as well.

Orange Creamsicle Coconut Balls

If you try these out, either dehydrated or not, I’d love to hear how they turn out! In the meantime, I’m going to pretend I’m somewhere tropical, listening to howler monkey’s screech while I eat a couple of these. They have that affect.

Orange Creamsicle Coconut Balls
Yields 12
Print
Prep Time
20 min
Cook Time
10 hr
Total Time
10 hr 20 min
Prep Time
20 min
Cook Time
10 hr
Total Time
10 hr 20 min
Ingredients
  1. 1 ¼ cups (130g) Shredded Unsweetened Coconut
  2. ⅓ cup (60g) Dried Apricots
  3. ⅓ cup (40g) Raw Cashews
  4. ¼ cup + 1 Tbsp Maple Syrup
  5. ⅛ cup Orange Juice
  6. 1 Tbsp Coconut Oil
  7. 1 ½ tsp Pure Vanilla Extract
  8. Pinch of Sea Salt
  9. (optional) Coconut for rolling
Instructions
  1. Soak the cashews and apricots in hot water for at least one hour, making sure the water completely covers them. You can also soak them in room temperature water overnight.
  2. Strain the nuts and apricots in a colander, giving them a good rinse. Place them in the food processor, along with the maple syrup, orange juice, coconut oil, vanilla and salt. Blend until smooth.
  3. Add the coconut to the food processor, then pulse a few times. Stop to scrape the sides down and pulse again to incorporate.
  4. Using a cookie scoop, portion out the coconut balls one by one. Place each one between your hands, and roll back and forth until rounded. Roll in coconut if desired. Place in the fridge for a firmer texture.
  5. If dehydrating, place on a dehydrator tray and dehydrate at 135°F for 10 hours.
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2 thoughts on “Orange Creamsicle Coconut Balls”

  1. Yum! Lovely tropical combination of flavors, this recipe is awesome Nicole! I love everything about the ingredients list: coconut, cashews, apricots…my stomach is growling right now, not kidding you! How I wish I had a few of them, actually a dozen!

    xo

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