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  • Stefani Sassos

Ellie Krieger's Apricot Almond Truffles Recipe

I recently put this picture up on my Instagram page! When my mom and I bake together, we love to experiment with healthy recipes. Who isn't a sucker for some delicious dark chocolate?! Dark chocolate truffles are always a crowd-pleaser.

One of my favorite healthy chefs is Dietitian Ellie Krieger! We found this delicious truffle recipe of hers in the newspaper. It's a must try for the holiday season, and serves as a sensible treat at the end of the day.


1/2 cup whole, natural, unsalted almonds

1 1/2 cups dried Turkish apricots

1 Tbsp. honey

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/8 tsp. salt

3 ounces dark chocolate (60-70% cocoa solids), chopped

Place the almonds in a dry skillet over a medium-high heat and cook, stirring frequently, until they are toasted and become fragrant, about 5 minutes. Set aside to cool slightly.

Put the almonds into the food processor and pulse a few times until the nuts are coarsely chopped. Add the apricots, honey, cinnamon, ginger, and salt to the processor; process until the ingredients are finely chopped and begin to stick together, about 45 seconds.

Roll the mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet lined with waxed paper.

Place a small bowl or double boiler over a saucepan of barely simmering water, over low heat. Place half the chocolate in the bowl and stir until melted. Remove the saucepan from the heat and add the remaining chocolate, stirring until it is melted.

Roll the apricot balls in the melted chocolate, one or two at a time, until they are all covered. Place them back on the waxed paper and then chill in the refrigerator until set, about 15 minutes. Serve and store at room temperature.

Yield: 20 truffles



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