Apricot Almond Truffles

This is a quick, easy and healthier snack choice. It was a recipe from Ellie Krieger printed in the USA Weekend in our local newspaper. 

These are the perfect way to show your love to someone special. 

Mix dried apricots, ground almonds, add a few simple ingredients - cover with chocolate and you will want to indulge!

And you'll be able to...because these actually have some health benefits! 

Dried fruit concentrates have fiber and potassium...crunchy almonds have healthy fats, Vitamin E and minerals, and dark chocolate is loaded with protective antioxidants. 

All of these nutrients are shown to protect your heart. 

Please don't be intimidated by the length of the instructions.  They really are pretty simple to put together. 

APRICOT ALMOND TRUFFLES

1/2 c. whole, natural, unsalted almonds

(I used salted and didn't add the 'extra' 1/8 tsp. salt)

1-1/2 c. dried Turkish apricots

(mine were a tad dry so I soaked them in boiling water first) 

1 Tb. honey

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/8 tsp. salt

3 ozs. dark chocolate (60-70% cocoa solids), chopped

Place almonds in dry skillet over medium-high heat (or just use roasted) and cook, stirring frequently, until they are toasted and become fragrant, about 5 minutes.  Set aside to cool slightly.

Put the almonds in a food processor and pulse a few times until the nuts are coarsely chopped.  Add the apricots, honey, cinnamon, ginger and salt to the processor; process until ingredients are finely chopped and begin to stick together, about 45 seconds. 

Roll the mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet lined with waxed paper.

Place a small bowl or double boiler over a saucepan of barely simmering water, over low heat. Place half the chocolate in the bowl and stir until melted.  Remove the saucepan from the heat and add the remaining chocolate, stirring until it is melted. 

Roll the apricot balls in the melted chocolate, one or two at a time, until they are all covered.  Place them back on the waxed paper, then chill in the fridge until set, about 15 minutes.  Serve and store at room temperature.