Book club was at our house last night, and I made
these Almond and Apricot truffles.
Although a few times whilst making them I seriously
doubted wether they would be a success, they turned out beautifully.
The girls loved them.
They are full
of all the healthy oils and have no processed sugar in them.
And so due to
popular demand from the girls last night- here is the recipe that I got from
Amber Rose's book, Love Bake Nourish.
Ingredients
to make 20 - 30 depending on the size you want.
150g
blanched almonds
200ml coconut oil
2 tablespoons honey
250g almond or other nut
butter
150g dried apricots, finely chopped
2 tablespoons raw cocoa powder
200g
unsweetened desiccated coconut
Preheat the oven to 180'c
Place the nuts on a
baking tray and roast in the oven for 6-10 minutes.
Watch carefully that they
don't burn. Once they have cooled, chop them into small pieces.
Now melt the
the coconut oil and honey in a saucepan, stirring until thoroughly combined.
Add the nut butter and stir again until fully mixed.
Add the apricots, chopped
roasted almonds and cocoa butter and stir well.
Pour the mixture into a bowl
and chill for 45 minutes in the fridge, giving the mixture time to firm
up.
Mine was still completely liquid after 45 mins - so I left it in the fridge
overnight!
Take small amounts of the mixture and roll into balls (whatever
size you like) and roll them in the coconut to coat thoroughly.
Store in the
fridge until ready to eat, or freeze until required.
They were a bit of a
labour of love, due to the mixture taking hours longer than the 45 minutes to set, and so they took a whole lot longer to make than planned.
But they were well worth the effort and the wait.
These are the
perfect healthy snack for when you have an energy dip during the day!
And they quite honestly taste amazing...
