Method
- Roughly chop apricots. Place in a microwave-proof bowl with raisins and microwave on HIGH for about 30 seconds.
- Place all the ingredients in a food processor and whiz until the mixture is sticky. Don't over mix, as the mixture will become wet, making the truffles more difficult to roll.
- Roll the mixture into balls (about 1 tablespoon at a time). Use cold, damp hands to roll.
- Roll each truffle in cocoa, chocolate hail, or coconut.
- Store in the fridge.
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