Chocolate Apricot Date Nut Truffles
Makes 20 truffles | Prep Time 15 minutes | Cook Time 2 hours in the refrigerator
For chocolate aficionados, nothing provides a better fix than a truffle. These confections are a scrumptious m . . . lange of chocolate, dates, orange zest, and ground nuts, all rolled in coconut. I could tell you that the reason to eat these is because they’re high in protein and phytochemicals, but how ’bout we just call that a nice side benefit of yum! Since you’re going to indulge in a chocolate dessert, be sure to make it the best by using high-quality chocolate.
Instructions
Soak the diced apricots in cold water for 5 minutes.
Stir the boiling water into the chopped chocolate and let stand for 30 seconds. Using a small whisk, stir until the chocolate is completely melted and glossy.
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. Transfer to a bowl; drain the apricots well and stir them into the chocolate mixture. Cover and chill for approximately 2 hours in the refrigerator or 15 minutes in the freezer, until the mixture is firm.
Scatter the coconut on a large plate. 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. Repeat with the remaining mixture, then place the truffles in an airtight container until you’re ready to serve them.
VARIATION: Substitute 1⁄2 cup of pecans or walnuts for the almonds.
COOK’S NOTES: 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. Plus, the higher the cacao content, the more antioxidants in the chocolate.
STORAGE: Store in an airtight container in the refrigerator for 1 week or in the freezer for 2 months.
PER SERVING: Calories: 145; Total Fat: 7.5 g (3.6 g saturated, 2.1 g monounsaturated); Carbohydrates: 19 g; Protein: 2 g; Fiber: 3 g; Sodium: 30 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
1⁄4 cup finely diced dried apricots
2 tablespoons boiling water
2 ounces dark chocolate with a 64 to 72 percent cacao content, finely chopped
1⁄3 cup plus 2 tablespoons almonds
1 cup pitted and halved Medjool dates
1 1⁄2 teaspoons orange zest
1⁄8 teaspoon sea salt
1⁄2 cup unsweetened shredded coconut