Coconut-Cashew Breakfast Bites

Ingredients

• 1 cup quick-cooking rolled oats
• ¼ cup unsweetened shredded coconut
• 3 whole pitted Medjool dates
• ¼ cup boiling water
• ⅓ cup cashew butter or peanut butter
• ¼ cup dried apricots, quartered
• 2 tablespoons ground chia seeds or flaxmeal
• 2 tablespoons roasted salted cashews
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• 2 tablespoons finely chopped dark chocolate (Optional)
• 1 (5.3 ounce) container nonfat vanilla Greek yogurt

Instructions

• Preheat oven to 325 degrees F.
• Combine oats and coconut in a small shallow baking pan. Bake, stirring once, until the coconut is light brown, 6 to 8 minutes. Cool in the pan on a wire rack.
• Meanwhile, combine dates and boiling water in a small heatproof bowl. Let stand until softened, about 5 minutes. Drain.
• Transfer the dates to a food processor and process until chopped. Add the oat mixture, cashew (or peanut) butter, apricots, chia seeds (or flaxmeal), cashews, ginger, and salt. Pulse until the mixture clings together. Stir in chocolate, if using. Shape into 1 1/2-inch balls to make 12 breakfast bites. (See Tips.) Serve with yogurt for dipping.