White Chocolate and Apricot Balls

Apricot Balls

White Chocolate and Apricot Balls

  • 2 cups desiccated coconut
  • 2 cups dried apricots
  • zest 1 orange
  • 2 tbl coconut cream
  • 4 tbl sp castor sugar
  • 2 tbl sp orange juice
  • zest 1 lemon
  • extra desiccated coconut (approx 1/2 cup) for rolling the balls in
  • 300g white chocolate

Place all ingredients into a food processor and process until well combined.  The apricots should be pureed and the mixture should be slightly sticky.

Roll the balls into small gumball sized pieces between the palms of your hands and then roll in desiccated coconut.  Place on a tray lined with non-stick baking paper.  Place into the refrigerator to set for at least an hour, preferably overnight.

To cover in the white chocolate melt the chocolate in a metal bowl placed over a saucepan of boiling water.   Remove as about 50% of the chocolate is melted and stir gently with a skewer.  Take care not to overheat as it will harden around the edges and turn the chocolate lumpy.

Place the balls into the chocolate and turn with a fork.  Place onto a tray lined with non-stick baking paper and allow to cool.

These will keep for about 2 weeks if refrigerated.

Happy Baking & Happy Eating,


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