Name: Nutritious Apricot Protein Balls
Prep time: 15 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 200g dried apricots; 3/4 cup raw cashews; 1/2 cup pumpkin seeds; 1/2 cup protein powder (vanilla or unflavored); 1/2 cup unsweetened shredded coconut (plus more for rolling); 2 tbsp honey or maple syrup; 2 tbsp water (as needed); 1 tsp ground cinnamon

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These Nutritious Apricot Protein Balls are a wholesome, no-bake snack made with dried apricots, cashews, pumpkin seeds, and protein powder. Perfectly chewy and lightly spiced with cinnamon, they’re rolled in shredded coconut for an irresistible finish. Whether you need a post-workout boost, a lunchbox addition, or a quick bite between meetings, these energy balls deliver natural fuel with a golden touch of sunshine.

Why You’ll Love This Recipe

These protein balls are naturally sweetened, gluten-free, and packed with plant-based protein and healthy fats. They require no baking, making them quick and easy to prepare. With just a handful of pantry ingredients, you can create a nourishing snack that’s portable, energizing, and satisfying. The combination of dried fruit, seeds, and protein powder ensures balanced nutrition in every bite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Dried apricots
Raw cashews
Pumpkin seeds
Protein powder (vanilla or unflavored)
Unsweetened shredded coconut (plus more for rolling)
Honey or maple syrup
Water (as needed)
Ground cinnamon

Directions

In a food processor, add the dried apricots, cashews, and pumpkin seeds. Pulse until the mixture is finely chopped and well combined.
Add the protein powder, shredded coconut, cinnamon, and honey or maple syrup. Process again until the mixture begins to form a sticky consistency.
Drizzle in water one tablespoon at a time, pulsing between additions, until the mixture clumps together.
Scoop out tablespoon-sized portions and roll them into balls between your palms.
Roll each ball in additional shredded coconut for coating.
Place the protein balls on a tray and refrigerate for at least 30 minutes to firm up before serving.

Servings and timing

Servings: 18 balls
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Calories: 120 kcal per ball

Variations

Nut-free option: Replace cashews with sunflower seeds for an allergy-friendly version.
Add zest: A bit of orange or lemon zest complements the apricot and elevates the flavor.
Chocolate twist: Mix in mini dark chocolate chips or drizzle melted dark chocolate over the top.
Different protein powders: Try chocolate or chai-flavored protein powder for a unique twist.
Extra crunch: Fold in chopped toasted nuts or seeds after blending for more texture.

Storage/reheating

Store the protein balls in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze them for up to 2 months. Let them thaw at room temperature for 10–15 minutes before eating. These are not intended to be reheated.

FAQs

Are these protein balls vegan?

Yes, when made with maple syrup and a plant-based protein powder, they are fully vegan.

Can I use a different dried fruit instead of apricots?

Yes, dried mango, dates, or figs work well, but the flavor and moisture content will vary slightly.

What kind of protein powder works best?

A neutral or vanilla-flavored protein powder is ideal, but you can also experiment with other flavors like chocolate or cinnamon.

Do I need a food processor?

Yes, a food processor is recommended for the right texture. A high-powered blender can also work but may require more effort.

Can I make these without sweetener?

The apricots provide natural sweetness, so you can omit the honey or maple syrup if desired, though the texture may be slightly drier.

Are these good for kids?

Yes, they are nutrient-dense, naturally sweet, and a great lunchbox snack option for children.

Can I make them ahead for meal prep?

Absolutely. These are ideal for weekly meal prep and stay fresh in the fridge for several days.

How do I keep them from sticking together?

Rolling them in shredded coconut helps prevent sticking. You can also separate layers with parchment paper in storage.

What nuts can I use instead of cashews?

Almonds, macadamias, or walnuts can be substituted, but the texture and flavor may change slightly.

Can I add oats to this recipe?

Yes, adding a few tablespoons of rolled oats will increase fiber and help bind the mixture further.

Conclusion

Nutritious Apricot Protein Balls are a deliciously simple, nutrient-packed snack that offers the perfect balance of energy, flavor, and convenience. With no baking required and just a few wholesome ingredients, they’re easy to prepare and even easier to enjoy. Keep a batch in the fridge or freezer for an anytime snack that supports your health and keeps your day moving.

Nutritious Apricot Protein Balls

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These no-bake Apricot Protein Balls are naturally sweet, packed with healthy fats and protein, and bursting with chewy, nutty texture—perfect for an energizing post-workout bite or a wholesome on-the-go snack with a touch of golden sunshine.

Author: Asma
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Yield: 18 balls 1x
Category: Snack
Method: No-Bake
Cuisine: Fusion
Diet: Vegan

Ingredients

Units Scale

200g dried apricots
3/4 cup raw cashews
1/2 cup pumpkin seeds
1/2 cup protein powder (vanilla or unflavored)
1/2 cup unsweetened shredded coconut (plus more for rolling)
2 tbsp honey or maple syrup
2 tbsp water (as needed)
1 tsp ground cinnamon

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Instructions

In a food processor, combine dried apricots, cashews, and pumpkin seeds. Pulse until finely chopped and evenly combined.
Add protein powder, shredded coconut, cinnamon, and honey or maple syrup. Process again, gradually adding water as needed until the mixture clumps together.
Scoop out tablespoon-sized amounts and roll into balls using your hands.
Roll each ball in extra shredded coconut to coat.
Place the protein balls on a tray and refrigerate for at least 30 minutes to firm up.
Store in an airtight container in the fridge for up to 1 week or freeze for longer storage.