These chewy No Bake Apricot Quinoa Bites are family friendly healthy treats! Its easy to make and requires only 6 ingredients.
YAY!! Hip Hip for these No Bake Apricot Quinoa Bites. Healthy treat for snackers!!!!!!!!!
I love these little guys with their tangy, crunchy, sweet and tingling taste along with health. So easy to make and has a shelf life for almost 2 weeks in the refrigerator.
So easy for someone like me who cannot stay without snacking. I keep popping them in my mouth all day long and it’s my favorite on the go snack. I usually make this snack once a month and enjoy it till it lasts.
Dried apricots are beautiful orange in color and have a mild tangy and slight sweet taste.
They are basically dehydrated fresh apricots and have longer shelf life and are excellent source of dietary fiber, potassium and antioxidants.
How to make No Bake Apricot Quinoa Bites
- Just combine all the ingredients (except puffed quinoa) in a food processor and grind smooth.
- Make palm size ball shape bites and roll them in the puffed quinoa.
- The raisins give that extra sweetness to this recipe and the puffed quinoa gives this snack balls crunchy bites. 🙂
This no bake snack recipe is super easy to make, requires only 6 ingredients and is ready in just 10 minutes and tastes best when consumed immediately.
So what are you waiting for? Try this No Bake Apricot Quinoa Bites now and plan it for after school snacks or lunch box snack recipe idea. 🙂
You may also like:
Did you make this?
If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram.
No Bake Apricot Quinoa Bites
- 1 1/2 cups dried apricots
- 1/2 cup raw walnuts
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1/4 cup golden raisins
- 1/8 cup puffed quinoa (see notes)
- In a food processor/grinder combine the first 4 ingredients (apricots, walnuts, salt and vanilla extract). Grind it smooth until dough starts to form.
- Now take it out in a bowl and mix in raisins. (I used my hands to mix raisins evenly).
- Now divide the dough into 12 equal parts and form balls between your palms.
- Immediately roll out each ball into the puffed quinoa and serve.
- As soon as you take out the dough quickly mix in the raisins and immediately roll in the puffed quinoa to avoid drying up.
- If the dough dries up and the quinoa does not stick properly grease your palms with a drop of oil and then make balls and roll in quinoa. If after making balls they dry up grease your palms with a drop of oil and moist the balls before rolling out in the puffed quinoa so that they stick well.
- To puff the quinoa - wash them very well and dry in the room temperature pressing them between kitchen tissues. If you want quinoa to dry quickly then put the washed quinoa in a preheated oven (400 degree Fahrenheit) stirring constantly. Don’t let them roast we just want quinoa to be dry. Once the quinoa is dried, heat a nonstick pan. (Make sure the pan is properly heated. You can test the temperature of the pan by sprinkling few quinoa grains. If it splutters that means the pan is ready). Now add the quinoa into the pan. It will start to splutter. Stir constantly to avoid any burning or over cooking. Take it out in a bowl and let it cool completely.
- This snack has a mild tangy taste but on a sweeter side and has crunchy texture due to quinoa.
- Can be refrigerated in an air tight container for almost 2 weeks. After few days the crunchy texture will not there but the taste would be the same.
- I have provided step wise images in the post above for your reference.