Guilt-Free Valentine Candy – Apricot Truffles

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Valentine’s Day is coming up and everyone knows that it is the ultimate holiday of chocolate, whether you’re married, single, or in a complicated relationship with your cat. Since I am trying to avoid processed sugar, I decided to try out a truffle recipe that is kinda healthy so I can enjoy Valentine’s Day chocolate without overindulging and consequently hating myself.

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This truffle is made with a mixture of unsweetened coconut, cashew butter, and dried apricots. I used dark chocolate for the chocolate coating, so there is a little bit of processed sugar in there, but for the most part it’s pretty great. And dark chocolate is good for your heart, so we won’t count it anyway. 😉

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I slightly adapted this recipe to make my truffles. Since I used cashew butter instead of cashew meal, the inside of my truffle is smooth and creamy – more like a traditional chocolate or cream-filled truffle. Even though these are “healthy” candies, they don’t really eat that way. Even my dessert-obsessed husband appreciated them!

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Apricot Truffles

INGREDIENTS:

1/2 cup cashew butter (I made my own using one cup of cashews and my food processor)
1 6 oz. bag of dried apricots
1/4 cup unsweetened coconut
2 tbsp water
1 tsp agave nectar
Pinch of salt
1 bag dark chocolate chips

METHOD:

1. Place cashew butter, dried apricots, unsweetened coconut, salt, and water in your food processor or blender and process until completely smooth (two or three minutes).

2. Place mixture in a bowl and cover with saran wrap. Let chill in the fridge for about an hour.

3. After your mixture has chilled, line a baking sheet with parchment and melt your dark chocolate in the microwave at 30 second intervals, stirring between each interval.

4. Using a teaspoon, scoop out truffle mixture and form into a ball. Dip in the melted chocolate and place on parchment paper. Repeat with the rest of the mixture. Let truffles chill in fridge or freezer until the chocolate is completely hardened.

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