Goodiegood's Apricot Ambrosia...

Nothing Goodiegood likes better than to try out a new recipe.  Especially when it is gluten free, dairy free, and in this case, no sugar added.  Very healthy indeed if one knows what's good for them.

Goodiegood also loves sharing these easy-peazy types of cookies as these don't require cooking either.  Just make them up and store them in the freezer.

The Ingredients:  Dried Apricots  -- Almonds -- Pineapple (in their own juice) and then she adds a little cinnamon and cardamom for the tropical zing to top them off.  

​She starts with roughly 1 and 1/2 cups of dried apricots and 1/4 cup of pineapple (Drained - no juice).  The pineapple helps the apricots not be too dry - that is why the pineapple juice isn't necessary.  

Add a little cinnamon and/or cardamom to what ever level you like for taste.

Place everything into a blender or food processor. 

The almonds are for rolling the fruit puree mixture in.  Goodiegood simply placed the almonds in a plastic bag and used her rolling pin to crush up the almonds.

​Then poured into a bowl so it would be ready for the puree. 

Once the apricots and pineapple is blended - it is ready to roll.  Also she did a little batch with some carrot grated into this mixture.  Again, add the spices (or not) when you blend as it tastes great either way.

Take a small amount and drop into the bowl of crush almonds.  She likes to roll it around in the bowl as this also draws the almonds into the middle of the ball as well as on the outside.  Once rolled and coated, put into the freezer.  Let them freeze for a good hour and then simply enjoy this tropical bite for the summer fun.

Goodiegood's Apricot Ambrosia

* makes approximately 30-35 balls per 32 ounce bag of apricots*