+ Himalayan Sea Salt
I’m a chocolate lover, there is no denying that…..but chocolate with sea salt is like oh em gee!
I’ve been having some major #foodproccesorprobz lately. I can’t get the blade apart from the plastic part. AKA cleaning my food processor is a huge pain! Kitchen Aid has really good customer service, so I tweeted them and all I have to do is send it in and they will send me a new one! Sad thing is- I can’t get myself to package her up because I use it so often!
In this recipe I used cashew meal (from Trader Joe’s), but almond meal would work just fine!
Dipping and rolling the coconut apricot balls in the chocolate was more of an art than a science. It definitely took some patience and time. I used 2 spoons and went back and forth between spoons, making sure to get all excess chocolate off.
The one thing you can’t forget when making truffles is that homemade means imperfections…and that’s okay!
Totally should have waited to post this on Halloween. Love the orange!
Better early than late…
Coconut Apricot Truffles with Himalayan Sea Salt
- Yield: 16 truffles
- -25 dried apricots
- -1/4 cup water
- -1/3 cup finely shredded unsweetened coconut
- -1/3 cup cashew meal (or almond meal)
- -3/4 cup semi-sweet/dark/vegan chocolate chips
- -Himalayan Sea Salt
- Place apricots in a small food processor and process until finely chopped. Then, add in water and puree. At this point it should be like a paste. Add in shredded coconut and cashew meal and pulse until combined.
- Scoop about 1 tablespoon of apricot coconut mixture and roll into ball (it should be a bit sticky). Place on a piece of parchment paper. Repeat 15 more times or until all of the mixture has been used.
- Next, melt chocolate. Place 3/4 cup of chocolate in a microwave safe bowl and microwave for about a minute. Stir. If need be- place the chocolate back in the microwave for an addition 20 seconds and mix again until smooth.
- Using 2 forks, generously coat each ball in chocolate and place on another sheet of parchment paper. Before placing on parchment paper, try and get as much excess chocolate off of each ball by going back and forth between forks. Repeat with all balls.
- Sprinkle with a little pink Himalayan sea salt and place in freezer for about 30 minutes.