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Apricot cranberry truffles

Serves: 30
Prep: 25
Cook: 5

    Truffles are a Christmas holiday must for summer loving Aussies! Try these with apricots and cranberries.


    • 1 cup dried apricots
    • ½ cup dried cranberries (or other dried fruit such as dates, raisins, sultanas)
    • 2 Weet-Bix
    • 2 tbs caster sugar
    • 2 tbs orange juice
    • 75g white chocolate to drizzle


    1. Line a tray with baking paper.
    2. Place the apricots, cranberries, Weet-Bix and caster sugar in a food processor and process until the mixture is smooth. Or crush Weet-Bix finely, add chopped apricots, cranberries and sugar and stir to combine.
    3. Gradually add the orange juice and pulse or mix until combined.
    4. Form the mixture into 30 small balls and place on a tray lined with baking paper.
    5. 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 keep the truffles stored for up to 2 weeks in an airtight container in the fridge.

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