This apricot truffles recipe with chocolate and macadamia nuts is sweet, and nutty, and comes together in less than twenty minutes.

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Are you looking for a no-bake dessert? This apricot truffles recipe is for you! It's made by combining dried apricots, macadamia nuts, and granulated sugar together in the food processor. The result is a tender, sweet, gluten free, and fabulous textured sweet treat. Plus, there's no sweetened condensed milk in this recipe! Although this apricot truffles recipe is delicious any time of the year, they would look especially fabulous next to some Christmas cookies.

Looking for more no-bake desserts? Check out some of my favorite gluten-free recipes perfect for a gluten-free diet!

Dark Chocolate Apricot Truffles

These chocolate truffles are beautifully balanced with an apricot and macadamia nut filling blended together in the food processor. The melted chocolate envelops these nutty truffles and gives the truffles a nice, sturdy coating. Feel free to add shredded coconut or use white chocolate instead.

Key Ingredients for Apricot Truffles

• Dark chocolate bar: smooth dark chocolate gives the apricot truffles recipe a nice solid coating. Feel free to use white chocolate or milk chocolate instead.
• Dried apricots: I use unsweetened dried apricots. You can use sweetened dried apricots, but I think that might make the apricot truffles too sweet.
• Macadamia nuts: the macadamia nuts give a nice nutty flavor to balance out the apricot's sweetness. You can use almonds, pecans, or even peanuts instead.
• Granulated sugar: just a touch of granulated sugar sweetens up the apricot filling.

See recipe card for quantities.

Instructions

• Line a baking sheet with parchment paper and set it aside.
• Combine dried apricots, macadamia nuts, water, and granulated sugar in a medium saucepan over low heat.
• Bring the mixture to a boil and remove from heat.
• Pour the apricot mix into a food processor and blend until smooth.
• Use a 1-tablespoon cookie scoop to scoop the apricot puree into balls on the baking sheet lined with parchment paper. You may need to use your hands to roll the mixture into balls. The size should be about 1-inch balls.
• Freeze the apricot truffle balls in a single layer on the baking tray in the freezer for 10-15 minutes.
• In a double boiler or microwave, melt the dark chocolate.
• Remove the truffles from the fridge and use a fork to dip each one into the melted chocolate.
• Place each chocolate truffle back on the parchment-lined baking sheet and drizzle with any extra melted chocolate.

Substitutions

• Macadamia nuts - instead of macadamia nuts, use almonds, peanuts, or pecans instead.
• Apricots - use another dried fruit like dried cherries, pitted dates, or dried mango instead of dried apricots.
• Dairy Free Dark Chocolate - use a dairy-free dark chocolate bar to make this recipe vegan.

Variations

• Apricot brandy - add 1 tablespoon apricot brandy to the apricot truffle mixture.
• Coconut - roll the apricot truffles in finely chopped dried coconut instead of dipping them in dark chocolate.

See these easy gluten-free chocolate truffles on my blog!

Equipment

• Cookie scoop - essential for scooping the truffles so they are all the same size.
• Precut parchment paper - a total game changer and prevents sticking. You can also use wax paper. Precut parchment paper is one of my best kitchen tips!
• Food processor - needed to blend the apricots, water, sugar, and macadamia nuts together into a paste.
• Glass mixing bowls - these are microwave safe so they're perfect for melting chocolate.

Storage

Store the apricot truffles in an airtight container in the refrigerator for up to five days. To freeze, wrap in plastic wrap and a freezer-safe ziplock bag and freeze for up to three months.

Apricot Truffles Recipe with Chocolate

This apricot truffles recipe with chocolate and macadamia nuts is sweet, and nutty, and comes together in less than twenty minutes.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Total Time 15 mins

Course Dessert

Cuisine American

Servings 24 truffles

Equipment

• Cookie scoop
• Precut parchment paper
• Food processor
• Glass mixing bowls

Ingredients

  

1x2x3x

• 1 cup dried apricots
• 1 cup macadamia nuts
• ½ cup water
• ¼ cup sugar
• 7 ounces dark chocolate

Instructions

 

• Line a baking sheet with parchment paper and set it aside.
• Combine dried apricots, macadamia nuts, water, and granulated sugar in a medium saucepan over medium heat.
• Bring the mixture to a boil and remove from heat.
• Pour the apricot mix into a food processor and blend until smooth.
• Use a 1-tablespoon cookie scoop to scoop the apricot puree into balls on the baking sheet lined with parchment paper. You may need to use your hands to roll the mixture into balls. The size should be about 1-inch balls.
• Freeze the apricot truffle balls in a single layer on the baking tray in the freezer for 10-15 minutes.
• In a double boiler or microwave, melt the dark chocolate.
• Remove the truffles from the fridge and use a fork to dip each one into the melted chocolate.
• Place each chocolate truffle back on the parchment-lined baking sheet and drizzle with any extra melted chocolate.

Notes

Store the apricot truffles in an airtight container in the refrigerator for up to five days. To freeze, wrap in plastic wrap and a freezer-safe ziplock bag and freeze for up to three months.

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FAQ

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.