APRICOT TRUFFLES
These rich little apricots balls are more-ish. I challenge you to eat just one. They're very nice in summer when frozen as well. (The serving size is a guess as I haven't made this in several years and it also depends on how big you make the balls. I'll ammend this next time I make them)
Provided by busyozmum
Categories Candy
Time 30m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- Mince apricots in blender.
- Combine with 1 1/2 cups of coconut and all other ingredients (reserving 1/2 cup coconut for rolling) and blend well.
- Take a teaspoonful of mixture and roll into balls.
- Toss in extra coconut.
- Store in fridge.
Nutrition Facts : Calories 188.4, Fat 3.4, SaturatedFat 2.5, Cholesterol 6.7, Sodium 44.4, Carbohydrate 39.5, Fiber 2, Sugar 36.8, Protein 2.6
SAVOY TRUFFLES
Yum---these truffles taste sort of like an Almond Joy! Recipe found online, originally from Matt Amsden's "Rawvolution" cookbook.
Provided by BecR2400
Categories Candy
Time 20m
Yield 36 Truffles, 36 serving(s)
Number Of Ingredients 6
Steps:
- Add all together and mix except for the agave and olive oil.
- Mix in agave and olive oil.
- Make ping pong sized balls and serve as is or chill for solid consistency.
- Note: The recipe calls for carob but that's mainly because carob is a chocolate substitute that is caffeine free and does not have a stimulant type effect. You can replace the entire call for carob with cacao if you wish -- .
Nutrition Facts : Calories 94, Fat 8.9, SaturatedFat 4, Sodium 49.9, Carbohydrate 3, Fiber 1.9, Sugar 0.8, Protein 2.1
APRICOT ALMOND TRUFFLES
This supposed to be a healthy alternative to traditional candy. This recipe uses dried apricots which are high in fiber. Almonds have many health benefits and the dark chocolate has antioxidants. So this is not candy at all - it's healthfood! Recipe adapted from Ellie Krieger.
Provided by threeovens
Categories Candy
Time 40m
Yield 20 truffles, 20 serving(s)
Number Of Ingredients 7
Steps:
- Toast almonds in a dry skillet over medium high heat for 5 minutes; set aside to cool.
- Process almonds in a food processor, pulsing until coarsely chopped; add apricots, honey, cinnamon, ginger, and salt processing until everything is finely chopped and sticks together, about 45 seconds.
- Using your hands roll mixture into round balls (about a heaping teaspoon each) and place on a baking sheet lined with waxed paper.
- Melt half the chocolate in a double boiler; stir in remaining chocolate, stirring to melt.
- Roll balls in chocolate to coat and place back on baking sheet.
- Refrigerate until set, about 15 minutes; store at room temperature.
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