Apricot-Nut Truffles


1/2 C whole unsalted California almonds or walnuts
1 1/2 C B & R Farms Dried Blenheim Apricots
1 T local honey
1/2 t each cinnamon and ginger
1/8 t sea salt
4 oz dark chocolate, chopped
5 additional apricots, cut into 4th.


Place nuts in a skillet and dry roast over medium-high heat until lightly toasted, stirring continuously for about 5 minutes. Transfer to plate to cool. Place nuts in food processor and pulse until nuts coarsely chopped. Add apricots, honey, spices and process until mixture is finely chopped & sticks together.

Roll a teaspoon of mixture into balls and place on waxed paper.

In double boiler, heat half of chocolate over simmering water, stirring until melted. Remove from heat and add remaining chocolate, stirring until all melted. Stab apricot balls with toothpick and roll in chocolate, covering completely. Cool on waxed paper in refrigerator until hardened. Serve at room temperature. Dust with powdered sugar and attach a piece of apricot with melted chocolate, if desired.

Makes approximately 20.