A yummy bite size truffle that is great for morining tea or with coffee after dinner


  • 200 grams white chocolate melts

  • 125 grams cream cheese

  • 2 cups diced dried apricots

  • .25 cup shredded coconut

  • 1 tablespoon of honey

  • 1 teaspoon of vanilla essence

  • shredded coconut for rolling truffles


  • 1.

    Melt the white chocolate and cool

  • 2.

    Beat the cream cheese, melted chocolate, honey and essence

  • 3.

    Add the coconut and apricots and mix on low speed

  • 4.

    Refrigerate the mixture for 30 minutes

  • 5.

    Roll teaspoons of mixture in the extra coconut

  • 6.

    Refrigerate until serving time

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