Wendys Date Nut Truffles

1. 1

   Soak the diced apricots in cold water for 5 minutes.

2. 2

   Stir the boiling water into the chopped chocolate and let it stand for 30 seconds.

3. 3

   Using a small whisk, stir until the chocolate is completely melted and glossy.

4. 4

   Coarsely grind the almonds in a food processor, then add the dates, orange zest, salt, and the chocolate mixture and process until smooth, about 1 minute.

5. 5

   Transfer to a bowl; drain the apricots well and stir them into the chocolate mixture.

6. 6

   Cover and chill for approximately 2 hours, until firm.

7. 7

   Scatter the coconut on a large plate.

8. 8

   Scoop up approximately 1 tablespoon of the chocolate mixture and roll it into a smooth ball between your palms, then roll it in the coconut to coat.

9. 9

   Repeat with the remaining mixture, then place the truffles in an airtight container and chill thoroughly before serving.

10. 10

    Substitute 1/2 cup of pecans for the almonds.

11. 11

    Cacao content is the amount of pure cocoa bean used in the chocolate; the higher the percentage, the more chocolate, which also means less sugar.

12. 12

    Plus, the higher the cacao content, the more antioxidants in the chocolate.

13. 13

    Store in an airtight container in the refrigerator for 1 week or in the freezer for 2 months.

14. 14

    (per serving)

15. 15

    Calories: 145

16. 16

    Total Fat: 7.5g (3.6g saturated, 2.1g monounsaturated)

17. 17

    Carbohydrates: 19g

18. 18

    Protein: 2g

19. 19

    Fiber: 3g

20. 20

    Sodium: 30mg

* Per serving · 4 servings · Values may vary.