Apricot & Chocolate Energy Truffles
Even though fresh apricots don’t make their appearance until later in the season, the dried versions provide bright fruity flavor just at the moment when you need thing to taste like spring. Add some chocolate, cashews and dates, and these little truffles are sure to put a spring in your step! Perfect for those on healthy eating plans for swimsuit season, you won’t feel guilty enjoying one or two of these babies after dinner. And even better? They take just minutes to prepare. Throw all of the ingredients in the food processor and you’re good to go. A virtuous indulgence, indeed.
If you don’t like coconut, no need to worry. You can simply omit it on the outside and substitute a few more apricots in the main mixture. In fact, these take well to all kinds of adaptations: try adding spices or substituting other sorts of nuts. Plus, the truffles travel well, so they’re great to throw in your work bag or gym bag for an after-lunch or post-workout treat. All that goodness and a hit of chocolate will keep you going. Be sure to use the mini chocolate chips (the tiny, extra-cute ones), or give regular chocolate chips a few turns in the food processor first.
This post is by Natalie of Good Girl Style, who joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just chocolate, nuts, and dried fruit. Don’t miss her gorgeous spring pavlova.
- 1 cup cashews
- ½ cup shredded coconut
- 7 dates
- ½ cup dried apricots
- ¼ cup chocolate chips
- ½ teaspoon vanilla extract
- First place the coconut in the food processor and whir until finely chopped. Pour half into a shallow bowl and leave the other half in the food processor. Add the cashews, dates, dried apricots and vanilla extract to the bowl and process until finely chopped. The mixture should stick together when you press it with your fingers. Stir in the chocolate chips. Roll into truffle-sized balls and coat in the reserved coconut. Eat immediately or store in the refrigerator for up to a week.