Thursday, July 26, 2012

Chocolate coated Apricot & Nut Truffles

Remember the other night when I made a vegan feast for my friend including this delicious chocolate course...
Well here's the next recipe! I'm working my way through it, I've already shared my favourite- the chocolate coated almond butter stuffed dates here and chocolate covered grapes and chocolate dipped dried apricots here. Now it's time for the apricot nut truffles. I usually use dates in nut truffle recipes like these cacao-coconut nut balls but unfortunately my darling husband has an aversion to dates. So I took inspiration from the apricot base I used for him when I made these yummy chocolate pies and used dried apricots as the fruit base instead! They turned out beautifully, soft, sweet, rich and chocolatey while being packed with protein and surprisingly filling.
Chocolate coated Apricot + Nut Truffles
Makes 12
1/2 cup Walnuts
1/2 cup Almond pulp (what's left after making almond milk) OR Almond meal + 1tsp water
1 cup Dried Apricots
1/2 cup Hot water
1 tbsp Vanilla Paste
Stevia to taste (optional, personally I think it's sweet enough without)
1 tbsp Cacao Nibs (to top)
1/2 cup 70% Dark Chocolate
  • Soak dried apricots in hot water until tender (10 mins?)
  • Drain
  • Blend in food processor until a paste forms
  • Add Walnuts and pulse until broken into small pieces
  • Add Almond pulp/Almond meal and pulse to combine
  • Scrape down the sides as you do to ensure it's evenly combined
  • Add Vanilla paste and stevia to taste
  • Roll into small balls using wet hands
  • Chop chocolate
  • Melt in bain marie
  • Spoon chocolate over truffles
  • Leave to semi set for 5 mins
  • Top with cacao nibs
  • Leave to set fully for 10 mins
  • Enjoy!
  • (These keep well in the fridge for up to 2 weeks)
These make a great snack morning, afternoon or evening and taste wonderful with a nice cup of tea. I hope you give them a go, they're a really great way to use almond pulp too!
All the best,




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