Easy Apricot and Coconut Healthy Truffles
Yields: 14-16 truffles Prep Time: 15 minutes Total Time: 30 minutes
Rich and decadent, these little bundles have no added sugar and are loaded with healthy fat and protein from raw coconut butter. Unsweetened raw coconut adds a nice crunch, while the sweetness comes naturally from dried apricots, rich in iron, fiber and potassium.
1/2 cup raw coconut butter
1/2 cup (about 10) unsulphured, dried apricots (soaked in water for 10 minutes)
1/3 cup unsweetened shredded coconut flakes
1/4 cup raw walnuts
1 teaspoon pure vanilla extract*
1/4 teaspoon salt
Ingredients for coating
1/2 chocolate chips
1/2 teaspoon coconut oil
1/4 cup unsweetened, shredded coconut flakes
*Note: Opt for a glycerin based vanilla extract (as opposed to alcohol) if you can. Sometimes in these small batch raw recipes in which the vanilla is not cooked, the alcohol flavor can overpower the rest of the ingredients and influence the flavor of the recipe. This is not a safety concern, simply a flavor note.
1. Soak apricots in an airtight container for about 10 minutes, while you prepare the rest of the recipe. (This is just to help soften the apricots for better processing.)
2. Chop apricots so they puree easily with the other ingredients. Add apricots, coconut butter, coconut flakes, salt and vanilla in a food processor. Process for 30 seconds to a minute until ingredients are combined. If desired, add 1/4 cup raw walnuts and continue to process about another 30 seconds.
3. Roll about 2 teaspoons of mixture into a ball in your palm and place on a silicone or parchment paper lined tray.
4. For shredded coconut topping, roll balls in shredded coconut and place on tray. If a chocolate coating is desired, follow step 5, otherwise jump to step 6.
5. Melt 1/2 cups chocolate chips in a ceramic coated sauce pan (or heat in a double boiler) with 1/2 teaspoon of coconut oil. Once melted, dip truffles in the melted chocolate, and lightly roll with a fork. Place back on tray.
6. Place in the freezer for about 15 minutes. Remove from freezer and enjoy! Store in an airtight container in the refrigerator for up to 3-4 days.
My picky eater loves dried apricots, which are a great source of fiber, iron, calcium, potassium, vitamins A and E. I choose unsulphured because while the addition of Sulphur dioxide, known for its anti-microbial properties, preserves the dried fruit, it also can cause reactions to those sensitive to it. Individuals with asthma are often most affected.
Additionally, all of my kiddos enjoy coconut butter which has a whole list of benefits as well from fiber, iron and healthy fats. So, why not combine them in a creamy snack that closely resembles a scrumptious dessert?
I originally made these back at the start of my site, and have gone back to redo the photos. In the process, I was working with one of my little helpers, and we decided a handful of walnuts would be extra delicious. So, we gave it a try and made it part of the recipe. You could always leave the walnuts out, but to us, they really added to the flavor.
I did add chocolate to half the batch, because, well, I love chocolate. I am often busy with feeding the kids first, so it can be hard for me to get in healthy snacking, so not only do I get a nutrient dense snack, my chocolate craving is satisfied as well. It’s better than eating a handful of brownies. Yes, I have to make that comparison, because on some days, if a handful of brownies is on the counter when I get home, they will be gone without a thought.
The cool thing about these, too, is the coconut butter, combined with the dried fruit, is a great fuel for a mid-morning or afternoon pick me up. Coconut does have saturated fat, yet it is structured a little differently than its counterparts from animal sources. Check out the coconut fact sheet in the resources section, here. I’m always excited when little (and big) hands can enjoy something that tastes like such a special sweet treat, and yet I know how much nutrition is packed into the little morsel they are eating.
This post was originally published May 2015. It has been updated and republished November 2017.