Dried Fruit Treats

This recipe was given to me by my friend Lisa who found it in a Danish magazine. She immediately thought of me and I was sure glad she did because it is an absolute favourite. These treats are packed with fibre, iron and antioxidants and are both fairly cheap and easy to make. Note that I only buy apricots that are organic as the orange ones have been treated by chemicals to make them look nice. The organic ones are dark brown and ugly (but delicious and much better for us). This recipe is egg free and gluten free and is very easy to make lactose free and vegan (depending on the type of chocolate you use).

You will need a food processor to make this recipe. You can omit the chocolate but if you do, you need to add 2 tablespoons coconut oil to the mixture.

Perfect with a cup of nice coffee

This recipe is:

  • Egg free
  • Gluten free

This recipe is easy to make:

  • Lactose (dairy) free
  • Vegan

Dried Fruit Treats

Makes 40-45 treats


  • 100 grams (3½ oz) dried apricots (the brown unsulphured ones, not the orange ones), chopped coarsely
  • 100 grams (3½ oz) pitted dates, chopped coarsely
  • 70 grams (2½ oz) dark, organic chocolate (with raw cane sugar), chopped finely
  • 100 grams (3½ oz) desiccated coconut
  • 25 grams (¾ oz) cocoa powder
  • 2 tablespoons agave nectar
  • 2 tablespoons coconut oil (omit if using chocolate)
  • Cocoa powder or desiccated coconut to coat the treats (optional)


  1. Chop the 100 grams apricots and 100 grams dates coarsely and soak in water for 30 minutes.
  2. Chop the 70 grams chocolate finely (or place in the food processor for a couple of seconds).
  3. Drain the liquid from the dried fruits and place them in a food processor. Blend for 1 minute or until finely chopped.
  4. Add the 2 tablespoons agave nectar, 25 grams cocoa powder, the chocolate and the 100 grams desiccated coconut. Blend for 10 seconds or until well combined.
  5. Add the 2 tablespoons coconut oil (if you omitted the chocolate) and blend for 5 seconds.
  6. Kneed the mixture lightly and place in the fridge. Chill for 30 minutes.
  7. With your hands mould the treats into balls (or squares). I make 40-45 small balls but you can make them larger if you like.


  • You can also melt the chocolate and dip the treats into it.
  • You can use carob instead of cocoa powder.
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.  
  • You can use maple syrup instead of the agave nectar.
  • You can use raisins, dried apples, pineapple and more instead of the apricots.
  • You can use cacao nibs instead of the dark chocolate.
  • You can use milk chocolate if you prefer a less intense chocolate taste.