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I've never been a fan of date balls - these are much lighter and so quick to throw together. I would say you need a reasonably powerful food processor to bring everything together smoothly.



1.5 cups/250g dried apricots (using unsulphured ones will yield a darker, more fudgey result)

4 tbsp/60g coconut oil, unmelted

Generous pinch of flakey salt

1 tsp vanilla extract

2 tbsp hot water

To make fancier

30g white chocolate, vegan if required

Sumac, for sprinkling

(Optional - 2 tbsp/30g cacao butter will make them more solid)


If your food processor is less powerful, roughly chop your apricots to give them a head start. Throw the apricots, coconut oil, vanilla & salt into the food processor and blend until smooth, adding the hot water 1 tbsp at a time until as smooth as you can manage before the motor overheats. If using cacao butter add it at the same time - this isn't at all essential but will give you a firmer final product as cacao butter is very solid at room temperature.

Leave the mix in the fridge for an hour, or freezer if you're in a rush. If you're really pushed for time, slightly wet hands will prevent them sticking to you straight away. Either then keep in the fridge until hunger strikes, or drizzle with melted chocolate and a sprinkle of sumac for extra points.

Apricot Truffles: Recipes
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