CHOCOLATE APRICOT TRUFFLES

Madison and I decided to celebrate Valentine’s Day by making truffles.   The apricots and almonds give the filling an amazing flavor.  Even though the original recipe calls for honey, you could substitute agave nectar or maple syrup and achieve the same results.  This recipe came together in no time and the combination of apricots and dark chocolate just make these truffles zing!

(This recipe was found in the USA Weekend insert of the Sunday paper by Ellie Krieger, registered dietitian and cookbook author Comfort Food Fix: Feel Good Favorites Made Healthy.)

Ingredients:

½ cup whole, natural unsalted almonds

1 ½ cups dried apricots

1 tablespoon honey (you could substitute agave nectar or maple syrup)

½ teaspoon ground cinnamon

½ teaspoon ground ginger

1/8 teaspoon salt

5 ounces dark chocolate chopped

 (60-70% cocoa solids)

Place the almonds in a dry skillet over a medium high heat, stirring frequently.  After about 5 minutes the almonds will become fragrant and toasty.  Set aside to cool.

Put almonds into a food processor and pulse a few times until the nuts are coarsely chopped.  Add the apricots, honey, cinnamon, ginger and salt to the processor; process until the ingredients are finely chopped and begin to stick together.

Roll the mixture with your hands into teaspoon-sized balls and set them on a baking sheet lined with waxed paper or a silpat.

Use a small bowl or double boiler over a saucepan of barely simmering water.  Melt the chocolate in the bowl and roll the apricot balls into the melted chocolate.  Place the truffles on a silpat or waxed paper and cool in a refrigerator for about 15 minutes until set.

Makes about 30 truffles

HEALTHY CHOCOLATE CHIP COOKIES

These chocolate chip cookies are sinfully good, good for you and are a breeze to make.  No mixer needed.   See my note about the oat flour.  Rather than purchasing specialty flour you can make it yourself. 

Ingredients:
1 cup whole wheat  flour
1/2 cup ground oatmeal (see note below)
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 cup unrefined sugar
1⁄4 tsp sea salt
1⁄4 cup agave nectar
1 - 1 1⁄2 tsp pure vanilla extract
1⁄4 cup organic canola oil
1 tablespoon almond milk (or other nut or soy milk)
1⁄3 cup non-dairy chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350°F (176°C). In a bowl, sift in the flour, oat flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the agave nectar and vanilla, then stir in the oil and milk until well combined. Add the wet mixture to the dry, along with the chocolate chips and walnuts and stir until just combined (do not over mix). Place spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. Bake for 8-10 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for about 5 minutes then transfer to a cooling rack. Makes about 15 medium sized cookies.

Oatmeal flour can be made with your own blender.  We have recycled glass jars that fit the mouth of our old blender.  We use a 6 to 8 ounce jar to make a smaller container to blend the oatmeal into flour.  It works like a charm.  It is our BPA-free "bullet" blender.  It may look funny, but it works just fine.   An alternative would be using the Cuisinart or a spice blender.