Cranberry Apricot Truffles

This recipe for handmade, gluten free and raw Cranberry Apricot Truffles is packed with nutrients, easy to make and aesthetically pleasing to boot.

After taking a brief hiatus from sweets, I am back on the dessert bandwagon! With Valentine’s Day rapidly approaching, I have been thinking of fun treats to give out to friends and family for the holiday.

Cranberry Apricot Truffles

Ingredients
Serves:
24truffles
Print Recipe
Instructions
  1. Place apricots, cranberries and orange zest in food processor
  2. Pulse until fruit is chopped and forms a large ball
  3. Form fruit mixture into 1-inch balls and place on a parchment paper lined baking sheet
  4. In a saucepan over very low heat, melt chocolate
  5. Drizzle one heaping teaspoon of melted chocolate over each fruit ball
  6. Allow chocolate to harden, refrigerating if necessary
  7. Serve

We will be making these truffles and more in my upcoming gluten-free cooking class, February 9th here in Boulder, CO.

Update: Our first class was a success! Here are some photos. If you would like to participate in any of my future classes please visit my classes page.

Comments

24 responses to “Cranberry Apricot Truffles”

  1. Forgot to mention that the sunflower seeds I used were the salted ones. I learned the delight of the sweet and salty living in Asia. Not sure how it would be with the plain seeds. The salty makes it very good.

  2. I love to make truffles, but this year I wanted some that were healthier. I was delighted to find this recipe. I taste as I go and found to my taste the chocolate didn’t work. I chopped sunflower seeds and stirred them into the cranberry/apricot mix then rolled the balls into sunflower seeds. The contrast between the sweet and the salty makes these a real treat. Thanks for giving us a healthier alternative. I took them to my doctor’s office where they were devoured.

  3. Daphne,

    Yes, this is the third time that you have posted this question and it’s gone through each time.

    You can find my answer here.

    Hope this helps.

    Elana

  4. Elana, I had thought I had sent a question about a month ago but have never rec’d a reply, so I guess it didn’t get thru to you. My question is how to use Xanthan Gum. I was making a pineapple sauce for chocolate cake and wanted to thicken the crushed pineapple with this rather than cornstarch. I added cold water as I would to the cornstarch and it really lumped. Any ideas??

  5. Michelle -I have to agree with you on that one, sounds totally weird. It’s the real deal though –dark chocolate is full of anti-oxidants and dried apricots are packed with iron and other wholesome nutrients. Really, it’s not too good to be true :-)

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Recipes » Desserts » Candy » Cranberry Apricot Truffles