Chocolate Apricot Truffles

Makes 12 truffles

Chocolate and apricots make for a stellar pairing, and if you add almonds and cinnamon, you’ve got a truly mouth-watering combination. In true Mediterranean fashion, this dreamy dessert is loaded with nutrients, including vitamin A and iron! I promise that these Chocolate Apricot Truffles are unlike anything you've ever tasted.

INGREDIENTS

1 cup dried apricots
½ cup blanched cashews
¾ cup boiling water
1 teaspoon cinnamon
¼ cup dark chocolate, chopped

INSTRUCTIONS

1. Line a cookie sheet with parchment paper.
2. Place the apricots and cashews in a heat-safe bowl and cover with the boiling water, stir and allow to soak for 5 minutes, then drain.
3. Place the apricots and cashews into a food processor. Add cinnamon and blend, until the mixture forms a thick paste.
4. Using a tablespoon, scoop up the mixture and roll into balls. Place them on the cookie sheet, 1-inch apart.
5. Place the dark chocolate into a heat-safe bowl and microwave for 30 seconds, then stir. Microwave for 10 more seconds and stir. Continue in 10 second intervals, stirring in between until the chocolate is melted, around 1 minute total. Once completely melted, remove chocolate from the microwave.
6. Using a fork, dip each truffle into the chocolate, making sure each one is thoroughly coated in chocolate and the excess has dripped off before returning truffles to the cookie sheet. 
7. Place the cookie sheet into the fridge. Do not disturb the truffles until the chocolate sets, around 5 minutes.
8. Serve once truffles cool completely. Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • PER ONE SERVING

Calories 109 (5%)
Total Fat 7.15 g (15%)
Saturated Fat 2.022 g
Polyunsaturated Fat 1.477 g
Monounsaturated Fat 3.299 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 34 mg (2%)
Total Carbohydrate: 10.97 g (4%)
Dietary Fiber: 1.7 g (7%)
Total Sugars: 6.79 g
Protein: 2.06 g (4%)
Vitamin A 391 mcg (17%)
Vitamin C 0.1 mcg
Vitamin D 0 mcg
Potassium 197 mg (4%)
Calcium 19 mg (2%)
Iron 1.31 mg (7%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here