These gluten-free apricot and cranberry truffles are perfect for a festive treat, enjoyed in a lunchbox or for an afternoon snack.
Serves: 30 pieces | Prep Time: 25 mins | Cook Time: 5 mins
Ingredients:
- 1 cup dried apricots
- ½ cup dried cranberries
- 2 Gluten-Free Weet-Bix™
- 2 tbs caster sugar
- 2 tbs orange juice
- 75g gluten free dark chocolate to drizzle
Method:
- Line a tray with baking paper.
- Place the apricots, cranberries, Weet-Bix and caster sugar in the bowl of a food processor*. Process until the mixture is smooth.
- Gradually add the orange juice and pulse until combined.
- Form the mixture into 30 small balls and place on the tray.
- Place the chocolate in a small bowl and stand it over a bowl of boiling water until the chocolate has melted. Drizzle the balls with the melted chocolate and chill until set.
*You can chop the apricots and cranberries and place in a large mixing bowl if you don’t have a food processor. Finely crush the Weet-Bix into the fruit mix, and stir in the sugar. Add the orange juice little by little, mixing as you go, and then continue on to step 4 above.
Recipe and image kindly provided by Weet-Bix.