They may be small but these flavourful treats will satisfy your sweet craving.
Preparation time: 30 minutes Cooking time: 5-10 minutes Chilling time: 30 minutes
500 g dried dates, finely chopped
50 g dried apricots, finely chopped
125 ml (½ c) rooibos tea infusion
150 ml (½ c) desiccated coconut
60 ml (¼ c) cocoa powder
15 ml (1 T) raw honey
100 g raw whole almonds
cocoa powder, chopped almonds or desiccated coconut for coating
1 Cook the dates and apricots in the tea infusion in a saucepan until soft and all the liquid has evaporated. Chop finely in a food processor.
2 Add the coconut, cocoa powder and just enough honey to make a stiff paste.
3 Shape into small balls, each with a whole almond in the middle. Roll the truffles in either cocoa powder, chopped almonds or coconut and chill for 30 minutes. Keep the truffles in the fridge before serving.