Apricot Almond Coconut Truffles

Apricot Almond Coconut Truffles

No-bake truffles with chewy dried apricots, toasted almonds, and a coconut coating.

Total 1 hr 15 min Makes 24 truffles Calories 92/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

Dried apricots and almonds blend into a naturally sweet, chewy base that needs no baking, just a spin in the food processor and a roll in shredded coconut. These bite-sized truffles work well for holiday trays, lunchbox treats, or a quick energy-boosting snack.

Ingredients

  • 2 cups dried apricots
  • 1 cup raw almonds
  • 1/2 cup shredded coconut, unsweetened
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup shredded coconut, unsweetened, for coating

Method

  1. Place the almonds in a food processor and pulse until finely chopped, about 20 seconds.

  2. Add the dried apricots, 1/2 cup shredded coconut, honey, vanilla extract, and salt to the food processor.

  3. Process the mixture until it forms a sticky, uniform paste that clumps together, scraping down the sides as needed, about 2 minutes.

  4. Scoop out level tablespoons of the mixture and roll between your palms into 1-inch balls.

  5. Spread the remaining 3/4 cup shredded coconut on a plate and roll each ball in the coconut to coat evenly.

  6. Arrange the truffles on a parchment-lined tray and refrigerate until firm.

  7. Transfer to an airtight container and store in the refrigerator for up to two weeks.

Rate this recipe

★ 3.4 (1)

Apricot Almond Coconut Truffles

Dried apricots and almonds blend into a naturally sweet, chewy base that needs no baking, just a spin in the food processor and a roll in shredded coconut. These bite-sized truffles work well for holiday trays, lunchbox treats, or a quick energy-boosting snack.

1 hr 15 min 24 truffles 92 cal

Ingredients

  • 2 cups dried apricots
  • 1 cup raw almonds
  • 1/2 cup shredded coconut, unsweetened
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup shredded coconut, unsweetened, for coating

Method

  1. 1

    Place the almonds in a food processor and pulse until finely chopped, about 20 seconds.

  2. 2

    Add the dried apricots, 1/2 cup shredded coconut, honey, vanilla extract, and salt to the food processor.

  3. 3

    Process the mixture until it forms a sticky, uniform paste that clumps together, scraping down the sides as needed, about 2 minutes.

  4. 4

    Scoop out level tablespoons of the mixture and roll between your palms into 1-inch balls.

  5. 5

    Spread the remaining 3/4 cup shredded coconut on a plate and roll each ball in the coconut to coat evenly.

  6. 6

    Arrange the truffles on a parchment-lined tray and refrigerate until firm.

  7. 7

    Transfer to an airtight container and store in the refrigerator for up to two weeks.