Wednesday, September 23, 2009

Apricot Truffles


100g almonds, soaked for 12 to 48 hours and blanched
60g dried apricots
6 to 8 honey dates
1tbsp lemon zest
1tsp of vanilla essence


Process the almonds, apricots and dates in a food processor using the “s” blade. Add the lemon zest and vanilla, form the dough into small balls, and chill well before serving. Delicious!

SOURCE:  Apricot Truffles

Apricot Oil