Almond Butter and Jelly Bites

from The Performance Paleo Cookbook


  • 1/2 cup 150 grams raw almonds
  • 1/2 cup 20 grams unsweetened coconut flakes
  • 1/2 pound 227 grams Medjool dates, pitted and chopped
  • 1 cup 170 grams dried apricots, chopped
  • 1/4 cup salted almond butter
  • 1/2 teaspoon salt


  1. Put the almond and coconut flakes in a food processor and pulse until the nuts are broken down and chunky. Not all pieces need to be the same size. Add the dates, apricots, almond butter, and salt, and continue processing until everything looks like coarse crumbs and sticks together.
  2. Take about 1 tablespoon of the mixture and roll it into a ball. Repeat with the remaining mixture.