Ingredients

• 2 tablespoons dried apricot, finely diced
• 1 tablespoon boiling water
• 1 ounce dark chocolate, with a 64 to 72 percent cacao content, finely chopped
• 2 1/2 tablespoons plus 1/2 teaspoon lightly toasted, sliced almonds
• 1/2 cup medjool date, pitted and halved
• 3/4 teaspoon orange zest
• dash sea salt
• 1/4 cup unsweetened shredded coconut
• 1/4 cup cacao powder
• Substitution: Pecans instead of almonds
• Optional:
• 1/4 teaspoon ground flax seed
• 1/4 teaspoon hemp seed

Cooking Instructions

Soak the diced apricots in cold water for 5 minutes.

Stir the boiling water into the chopped chocolate and let it 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, until firm.

Scatter the coconut or cocoa powder 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 and chill thoroughly before serving.