You know those moments when you need something sweet but don’t want to turn on the oven? That’s exactly how these Apricot Almond Truffles were born in my kitchen last summer. I was craving dessert, but with temperatures hitting 90°F, baking was out of the question. Rummaging through my pantry, I spotted dried apricots and almonds—and magic happened!
These no-bake truffles couldn’t be simpler to make. Just five ingredients whirled together in minutes, with honey keeping them naturally sweet. The vanilla adds warmth, while coconut gives that lovely crunch. What I love most? They’re packed with fiber and protein from the almonds, so you can indulge guilt-free. My kids go crazy for them, and honestly? I might love sneaking one (or three) just as much.
Why You’ll Love These Apricot Almond Truffles
Honestly, these little bites check every box for me – and I think they’ll become your new go-to treat too! Here’s why:
- No oven required – Perfect for hot days or when you’re just too tired to bake
- Wholesome ingredients – Just real food you can feel good about eating
- Ready in 15 minutes – Faster than running to the store for candy
- Unexpectedly addictive – The sweet-tart apricots with crunchy almonds? Absolute magic
I keep a batch in my fridge at all times – they’re that good!
Ingredients for Apricot Almond Truffles
Here’s everything you’ll need to make these irresistible little bites – trust me, you probably have most of this in your pantry already!
- 1 cup packed dried apricots (look for the soft, pitted ones – they blend way better)
- 1/2 cup raw almonds (toast them first if you want extra nutty flavor!)
- 2 tablespoons honey (I like wildflower for its floral notes)
- 1 teaspoon pure vanilla extract (none of that imitation stuff!)
- 1/4 cup unsweetened shredded coconut (for that perfect crunchy coating)
That’s it! Five simple ingredients that transform into something truly special. I sometimes add a pinch of sea salt too – it makes all the flavors pop.
How to Make Apricot Almond Truffles
Okay, let me walk you through making these truffles – it’s so easy you’ll laugh! Just follow these simple steps and you’ll have perfect little bites ready to pop in your mouth in no time.
Step 1: Blend the Base
First, toss those apricots and almonds into your food processor. Now here’s my trick – pulse about 15 times until everything looks finely chopped but still has some texture. You want it to resemble coarse sand, not peanut butter! Scrape down the sides halfway through to make sure everything gets evenly chopped. The smell at this point? Absolutely heavenly – that sweet apricot aroma mixed with nutty goodness.
Step 2: Shape and Coat
Now drizzle in that honey and vanilla while the processor runs. Within seconds, you’ll see it clump together into this beautiful sticky dough. Roll up your sleeves (literally – this gets messy!) and pinch off pieces about the size of a ping pong ball. Pro tip: If the mixture sticks to your hands like crazy, wet your palms slightly with cold water. Roll them smooth, then toss each one in that coconut until fully coated. I like to press the coconut in gently so it really sticks.
Step 3: Chill Before Serving
Here’s where patience comes in – pop those beauties in the fridge for at least 30 minutes. I know it’s tempting to sneak one right away, but trust me, waiting makes all the difference! The chill firms them up perfectly so they hold their shape when you bite in. Plus, the flavors meld together beautifully. If you can wait an hour? Even better – they’ll be absolute perfection!
Tips for Perfect Apricot Almond Truffles
After making dozens of batches of these truffles (okay, maybe hundreds – they disappear fast!), I’ve picked up some foolproof tricks:
- Cookie scoop for uniform balls – My #1 time-saver! A small scoop makes them perfectly round and identical every time.
- Freeze sticky dough for 10 minutes – If the mixture won’t stop clinging to your hands, a quick chill makes rolling way easier.
- Toast your coconut – Just 3 minutes in a dry pan adds incredible depth to that final coating.
Bonus tip? Double the batch – these never last long in my house!
Ingredient Substitutions & Notes
One of the best things about these truffles? They’re crazy adaptable! Here are my favorite swaps when I’m out of something:
- Nut-free? Sunflower seeds work beautifully instead of almonds – they give that same satisfying crunch.
- Out of honey? Pure maple syrup adds lovely caramel notes, or agave works in a pinch.
- Coconut haters? Roll them in cocoa powder or crushed nuts instead – equally delicious!
Just remember – super dry apricots won’t blend well. If yours feel stiff, soak them in warm water for 10 minutes first, then pat dry. The texture makes all the difference!
Storage & Serving Suggestions
These truffles keep wonderfully in an airtight container in the fridge for up to a week – if they last that long! For longer storage, they freeze beautifully for about 3 months. Just thaw at room temperature for 10 minutes before serving. My favorite way to enjoy them? With a steaming cup of earl grey tea – the bergamot plays off the apricots perfectly. They’re also fantastic alongside strong coffee as an afternoon pick-me-up. Trust me, one bite and you’ll be hooked!
Apricot Almond Truffles Nutrition
Now, I’m no nutritionist, but I can tell you these little bites pack way more goodness than your average candy! Each truffle gives you fiber from the apricots, protein from the almonds, and just enough natural sweetness to satisfy. Of course, exact nutrition varies based on your specific ingredients – but isn’t that better than mystery additives in store-bought treats?
FAQs About Apricot Almond Truffles
I get asked about these truffles all the time – here are the questions that pop up most often:
Can I use fresh apricots instead of dried?
Honestly, I wouldn’t recommend it. Fresh apricots have too much moisture and won’t give you that perfect fudgy texture. Dried apricots concentrate the sweetness and help hold everything together. If you’re desperate, try reducing fresh apricots into a thick paste first – but trust me, dried works best!
How long do these actually keep?
In my house? Maybe an hour! But seriously, they’ll stay fresh in the fridge for about a week. The honey acts as a natural preservative. For longer storage, freeze them – they’re totally delicious straight from the freezer too!
My mixture won’t stick together – help!
This usually means your apricots were too dry. Next time, soak them briefly in warm water first. If you’re in a pinch now, add another teaspoon of honey and pulse again. The mixture should look like sticky cookie dough when it’s ready to roll.
Share Your Apricot Almond Truffles
I’d love to hear how your truffles turn out! Did you add any fun twists? Maybe a sprinkle of cinnamon or a dip in dark chocolate? Leave a comment below with your creations – and if you love them as much as I do, pass the recipe along to a friend who needs a little sweetness in their life!
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Amazing 5-Ingredient Apricot Almond Truffles You’ll Crave
- Total Time: 45 mins
- Yield: 12 truffles 1x
- Diet: Vegetarian
Description
Rich and creamy apricot almond truffles with a hint of vanilla. Perfect for dessert or a sweet snack.
Ingredients
- 1 cup dried apricots
- 1/2 cup almonds
- 2 tbsp honey
- 1 tsp vanilla extract
- 1/4 cup shredded coconut
Instructions
- Blend apricots and almonds in a food processor until finely chopped.
- Add honey and vanilla extract. Mix until a sticky dough forms.
- Roll the mixture into small balls.
- Coat each ball with shredded coconut.
- Chill in the fridge for 30 minutes before serving.
Notes
- Store in an airtight container for up to a week.
- For a nut-free version, replace almonds with sunflower seeds.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 truffle
- Calories: 85
- Sugar: 7g
- Sodium: 2mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: apricot almond truffles, no-bake dessert, healthy snacks
