These Almond Dried Apricot Truffles are delicious and soft. They are gluten free, vegan and sugar free. These truffles are not just an ordinary sweet dessert. To diversify the taste, I put dried apricots in them. She gave a slight sourness. And she made the truffles just magical. These Almond Dried Apricot Truffles are easy to prepare.
Vegan Truffles Ingredients
There are only 5 main ingredients in the Vegan Truffles recipe. To tell the truth, there were four of them at first. These are Medjool dates, dried apricots, almond flour and pecans. In the process of cooking, I had to add a little more water.
By the way, almond flour is not necessary to buy. It can be easily made at home with a coffee grinder or blender. And most importantly, peel the almonds before grinding. How to do this, you will learn from my article Baking with almond flour.
To make truffles, we also need a few arbitrary ingredients for breading. Today I used sugar-free dark chocolate, cacao powder, almond flour, and freeze-dried strawberry powder.
Chocolate or cacao alone can do just fine. Here you decide for yourself. We also need a blender and a small sheet of parchment.
How to cook Almond Dried Apricot Truffles
The cooking process, although simple, takes some time. First, pour boiling water over dates and dried apricots for 1 hour. To make them softer. This is especially true for dried apricots. After the fruits become soft, drain the water, and send the dates with dried apricots to the blender bowl. Add pecans and water to it. Initially, I did not add water. But the mass was dry and poorly crushed.
As soon as the mass becomes smooth, transfer it to a bowl and add the almond flour. Mix everything well until smooth. Then cover the bowl with cling film and refrigerate for 2 hours to stabilize. After the time has passed, make balls and bread in cacao, freeze-dried strawberry powder. Or glaze with dark chocolate. Put the finished truffles in the refrigerator for 1 hour to harden the chocolate.
Store truffles in a tightly sealed container in the refrigerator for seven days. For longer storage, put the dessert in the freezer.
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Almond Dried Apricot Truffles (Vegan | Gluten-Free)Course: Gluten free
5 pieces Medjool dates
8 pieces dried apricots
2 cups (200g) almond flour
10 pieces pecans
50g dark chocolate without sugar
1 tablespoon cacao powder
1 tablespoon freeze-dried strawberry powder
1 tablespoon almond flour
- Pour boiling water over dates and dried apricots for 1 hour.
- Drain the water. Medjool dates, dried apricots and pecans, grind in a blender until smooth. Add water if necessary.
- Add almond flour to the resulting mass and mix. Cover the bowl with cling film and refrigerate for 2 hours to stabilize.
- Form balls. Form balls. Glaze the truffles with chocolate, almond flour, cacao powder and freeze-dried strawberries. Lay chocolate covered truffles on parchment paper. Put the finished truffles in the refrigerator for 1 hour to harden the chocolate.
- Store truffles in a tightly sealed container in the refrigerator for seven days. For longer storage, put the dessert in the freezer.
- Cup 250 ml