Zesty apricot & orange truffles
Might I suggest a double batch?
It’s jazzed-up lunchbox week, and my second recipe in this series are these citrusy little truffles. Whether you need a quick breakfast or snack to grab on the go, these morsels will become your favourite go-to treat! Simple to make, and even easier to eat, the happy marriage of orange zest, apricot and coconut is one that just works so wonderfully. Might I suggest a double batch?
Ingredients:
1 cup ground almonds
1 cup dried apricots
4 tbsp almond or cashew butter
4 tbsp melted coconut oil
zest of 1 orange
2 tbsp orange juice
1 tbsp honey or maple syrup
1 tsp vanilla extract
pinch of sea salt
½ cup desiccated coconut for coating
Method:
Place all the ingredients except the desiccated coconut in a food processor and process for 20 seconds or so, until the mixture starts to come together.
Using your hands, form the mixture into small balls, and then roll in the desiccated coconut until nicely coated.
Transfer the truffles to a plate, then place in the fridge for an hour to set.
The truffles can be kept at room temperature in an airtight container, but I find they are best kept in the fridge. They also freeze really well!
Makes 12–14