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1
Soak the diced apricots in cold water for 5 minutes.
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2
Stir the boiling water into the chopped chocolate and let it stand for 30 seconds.
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3
Using a small whisk, stir until the chocolate is completely melted and glossy.
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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.
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5
Transfer to a bowl; drain the apricots well and stir them into the chocolate mixture.
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6
Cover and chill for approximately 2 hours, until firm.
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7
Scatter the coconut on a large plate.
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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.
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9
Repeat with the remaining mixture, then place the truffles in an airtight container and chill thoroughly before serving.
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10
Substitute 1/2 cup of pecans for the almonds.
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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.
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12
Plus, the higher the cacao content, the more antioxidants in the chocolate.
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13
Store in an airtight container in the refrigerator for 1 week or in the freezer for 2 months.
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14
(per serving)
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15
Calories: 145
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16
Total Fat: 7.5g (3.6g saturated, 2.1g monounsaturated)
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17
Carbohydrates: 19g
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18
Protein: 2g
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19
Fiber: 3g
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20
Sodium: 30mg
