Apricot Almond Coconut Balls

Apricot Almond Coconut Balls
2 cups dried apricots
1 cup blanched almonds
2 cups toasted coconut
2 Tablespoons julienned fresh basil
pinch cayenne pepper
splash hot sauce
crushed pistachios (peeled)
sea salt
garnish, such as a beet chip, optional

In a small saucepan, cover the apricots with water and bring to a boil. Simmer gently until apricots are softened, drain well, and cool. Add apricots to a food processor with almonds, coconut, basil, cayenne, and hot sauce. Pulse until well combined and no large chunks remain. Roll into small balls (chill first if mixture is too stick). Sprinkle or roll balls with pistachios mixed with the salt, and place garnish on top. Refrigerate until serving. Keeps very well refrigerated or frozen, and does not become too sticky at room temperature.

This is a quick, easy to make, easy to serve hors d'oeuvre recipe I came up with. It makes approximately  dozen small balls. If you want them as a dessert, omit the basil, cayenne, and hot sauce, and add a little cinnamon and a drizzle of maple syrup. These are very healthy, little vegan energy bites - a great, bright, kind alternative to bacon-wrapped scallops or deviled eggs. If you prefer, the mixture can be pressed into a pan, briefly frozen, and cut into energy bars!