Coconut-Apricot Truffles

Coconut-Apricot Truffles

4
USA WEEKEND columnist Jean Carper 0

"Use your food processor to make these sweet, crunchy candies! It's so easy."

Ingredients {{adjustedServings}} servings 59 cals

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. In a food processor with the knife blade, thoroughly combine first four ingredients until the mixture forms a dough-like ball. Using your hands, firmly roll into 1-inch balls. Roll in coconut.
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Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews 4

  1. 5 Ratings

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Mommyto2
7/20/2006

Forget the almond extract! it was WAY TOO STRONG. i made it a second time with out it and it turned out perfect. my mother wanted to add some sweetener - honey or sweetened condensed milk is good. also, best rolled in coconut dust (throw unsweetened coconut in a processor) the sweetened shredded kind doesn't stick real well. truly though, i love raw food recipes and this one was great - even my 2-yearold loved it!

Christine
2/3/2009

Absolutely love this recipe flavour is great I used vanilla extract instead of almond & mixed the coconut in as it didnt stick very well when rolled. Very healthy snack with no flour sugar or dairy. Although Apricots are high in sugar. I guess we could use any dried fruit. Wonderful thanks

Newty2
1/20/2010

Made these as part of the Xmas fare. Huge hit and everyone loved them