Spice Fruit & Nut Truffles

PREP: 10 MINS + 1 hour cooling| COOK TIME: 2 MIN | MAKES: 30 balls

What you’ll need…

150g Angas Park Dates
1/2 cup water
1/4 Tspn bi-carb Soda
200 gm Digestive Biscuits
20gm Angas PArk diced apricot
40gm Sunbeam slivered almonds
1 Tspn cinnamon


Roughly chop dates fairly fine. Place in small saucepan add water and heat on a low temperature till starting to soften.
Take off heat and stir in bi-carb till it starts to foam. Then set aside to cool.
Place biscuits in food processor and blitz  to form fine bread crumbs. Add all the ingredients (except chocolate) and mix together.
Place in refrigerator for 1/2hr to cool and firm.
Melt Chocolate in a narrow deep jug for 1 minute in microwave, then 10-20sec intervals until fully melted.
Roll small balls of mixture and dip into melted chocolate. Use a fork to remove out of chocolate and tap excess off.
Place on try covered in baking paper and refrigerate until set.