The Cancer Fighting Kitchen, Rebecca Kats with Mat Edelson

MAKES ABOUT 20 TRUFFLES • PREP TIME: 15 minutes • COOK TIME: 2 hours in the refrigerator

• 1/4 cup finely diced dried apricots 2 tablespoons boiling water
• 2 ounces dark chocolate with a 64 to 72 percent cacao content, finely chopped
• 1/3 cup plus 2 tablespoons almonds
• 1 cup pitted and halved Medjool dates
• 1 1/2 teaspoons orange zest, or 1/2 teaspoon orange oil (not orange extract)
• 1/8 teaspoon sea salt
• 1/2 cup unsweetened shredded coconut

Soak the diced apricots in cold water for 5 minutes.

Stir the boiling water into the chopped chocolate and let it stand for 30 seconds. Using a small whisk, stir until the chocolate is completely melted and glossy.

Coarsely grind the almonds in a food processor, then add the dates, orange zest, salt, and the chocolate mixture and process until smooth, about 1 minute. Transfer to a bowl; drain the apricots well and stir them into the chocolate mixture. Cover and chill for approximately 2 hours, until firm.

Scatter the coconut on a large plate. Scoop up approximately 1 tablespoon of the chocolate mixture and roll it into a smooth ball between your palms, then roll it in the coconut to coat. Repeat with the remaining mixture, then place the truffles in an airtight container and chill thoroughly before serving.