Apricot and Pecan Truffles, Gluten Free

Sunday 6 March 2016

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Well, here it is Mothering Sunday and I thought I would treat my lovely readers to a tasty little bite that they might enjoy sharing with their loved ones.  Myself, I am not able to eat these types of treats anymore, but that doesn't stop Todd from enjoying them!  I also have a dear elderly friend who is kind of like a mum to me over here, and so I thought she would also enjoy them as a bit of a Mother's Day treat!

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Except for all the chopping and rolling these are a real dawdle to make and something that the children wouldn't mind helping with.  If you have a good food processor, it will make short work of the chopping at any rate.  I like to toast my pecans.  It helps to bring out the true nuttiness and crunch of them.  About 10 minutes in a moderate oven will do the trick.  Let them cool before you chop them.

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I have used crushed Orgran Outback Animals Vanilla  Cookies for this, and Crazy Jack Organic dried soft apricots.   Orgran Outback Animals Vanilla Cookies is a fun product made with natural gluten free ingredients. This product is rich in complex carbohydrates and has the added benefit of psyllium for extra dietary fibre and calcium carbonate as a source of non dairy calcium. This product is also produced without the addition of dairy, eggs, nuts, soy or gluten and contains over 12% dietary fibre.   Crazy Jack Organic Dried Soft Apricots  are deliciously Organic, with no added sulphites.  They are gluten free and have no artificial additives!  I love to snack on them.  (In moderation of course as I am a diabetic!)

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The sweetened condensed milk is not so healthy, but it is gluten free, and it helps to bind all of the ingredients together.   Other than that they contain dessicated coconut (I used Crazy Jacks Organic Dessicated) and of course the toasted pecans.   They were simple to make and Todd really enjoyed them.  I hope our friend Doreen does too!

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*Apricot and Pecan Truffles*
Makes about 24 depending on how large you make them

A delicious little mouthful that is crunchy, sweet and gluten free! 

200g finely crushed Orgran Outback Animals Vanilla Cookies (7 1/2 ounces)
150g of finely diced Crazy Jack Apricots (scant cup)
50g of finely chopped toasted pecans (scant half cup)
50g dessicated coconut, plus more for coating (2/3 cup)
1 TBS Kahlua (optional)
1 tin sweetened condensed milk (about 1 1/2 cups, 397g or 14 ounces) 

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Combine all of the ingredients in a deep bowl.  Mix together well.   Roll into small balls.  Roll the balls in more dessicated coconut to cover.  Store in an airtight container in the refrigerator.
Alternately you can coat the balls with melted chocolate, in which case you will want to allow them to set on a lined baking tray in the refrigerator.  You can also use Orgran Classic Chocolate Biscotti crushed or Outbakc Chocolate Animal cookies.

I think these are a great treat for the kids, being gluten free as well as egg free means that if you have kiddos in the house who can't tolerate those things, they can enjoy these!  (Just leave out the Kahlua! ahem!)  These would also make a great Easter treat!

Both Orgran and Crazy Jack products are available in major grocery chains and speciality shops throughout the country.


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