Walnut and apricot truffles

Makes 10-12

Walnut & apricot truffles1 cup chopped toasted walnuts
200g dried apricots, finely chopped
¼ cup sweetened condensed milk
100g dark cooking chocolate, melted, if desired

Place the walnuts, apricots and condensed milk in a large bowl and stir until fully combined.

Roll the mixture into walnut sized balls (approx. 3cm in diameter) and place on a lined baking tray. Cover and refrigerate. Truffles will keep refrigerated for up to 5 days.

Serve after dinner with coffee.

Note : dip the truffles in melted dark chocolate if desired and allow to firm fully before storing.

Walnuts contain antioxidants

Walnuts are low in sodium and contain potassium

Walnuts are a source of plant protein

Walnuts contain plant omega 3

Walnuts are a source of plant protein