Baking
Apricot Truffles
01
Feb
Feb
Lovely biscuit based apricot truffles rolled in coconut are good for a snack anytime, are great for the lunchbox and freeze very well.
Made using a few pantry staples this mixture could also be made as a slice and iced with vanilla icing.
Apricot Coconut Truffles
Biscuit based apricot truffles.
Ingredients
- 125 gm Butter
- 2 Tbsp Golden Syrup Or Honey
- 200 gm Dried Apricots, Diced
- 1/2 Can Condensed Milk
- 65 gm Coconut
- 1 Pkt Marie Biscuits (crushed) Plain sweet biscuit
- 1 Cup Extra Coconut for rolling
Instructions
- In a large bowl melt butter and golden syrup in the microwave a couple of minutes.
- Add condensed milk and stir until well combined.
- Add the apricots, coconut and biscuit crumbs, stir until well mixed.
- Roll in balls and toss in extra coconut, place on a tray and set in the fridge for 1-2 hours.
Notes
Apricots could be replaced with any dried fruit or a combination of your favourites.
Serve at anytime as a snack.
The mixture could be made as a slice and iced with vanilla icing.
The truffles freeze well.
