- 1 1/4 cup granola
- 1 1/2 cups dried apricots, cut with scissors into small pieces
- 1 tablespoon nut or seed butter, at room temperature
- Place the apricots into a bowl and cover with water. Let sit for at least 10 minutes. Drain.
- Place 1 cup of the granola into a blender. Blend until well chopped.
- Add the dried fruit and nut butter, and blend, stopping frequently to scrape down the sides of the bowl, or if you have a Vitamix, use the stick to help things move around. Blend until starting to clump together and are finely chopped.
- Place the remaining granola into a bowl and portion out 1-tablespoon balls. Roll in your hand, then roll in the granola, pressing the granola into the ball. Place on a plate and repeat to finish the batch.
- Serve, or store in the fridge in an airtight container for up to two weeks.
Use dried cherries, raisins, apples or prunes instead of apricots.
Use a crispy granola like this one from Kind.
You can use melted coconut oil instead of the nut or seed butter if desired.
Stop and scrape down the sides of the blender and use the stick that came with it (if one did) to help move the batter around.
If the batter is too sticky to roll into balls, store in the fridge for 5-10 minutes.
You can also roll balls in shredded unsweetened coconut if desired.