Raspberry, Apricot, and Ginger Truffles

For the Filling

• 2 c dried apricots
• 1 c raw cashews
• 10-12 cubes crystallized ginger
• 1 tbsp honey or maple syrup
• 0.5 c. freeze-dried raspberries

For the Coating

• 1 c dark chocolate chips
• 2 tsp coconut oil
• Additional freeze-dried raspberries for garnish

1. In a food processor, combine the apricots, cashews, crystallized ginger, and honey (or maple syrup). Process for a couple minutes until the mixture clumps into a sticky ball.
2. Add the freeze-dried raspberries and pulse for just a couple seconds, until the raspberries are dispersed but still recognizable.
3. Scoop out the mixture by the tablespoon and roll it into balls, washing your hands as necessary throughout to prevent sticking.
4. Wash all the sticky filling off your hands and give each ball one more roll with clean hands. Doing this gives them a smoother surface, which will make your chocolate look neater.
5. Put the balls of filling into the fridge for ten minutes while you prepare the coating.
6. Over a double-boiler, slowly melt the chocolate and coconut oil. Melt and stir until you have a smooth, shiny mixture, then remove it from the heat.
7. One at a time, dunk each truffle into the chocolate. Use two forks to roll it around until fully covered, then use the forks to lift it out and let the excess chocolate drain off. Set on a cooling rack or a piece of wax paper to harden.
8. Before the chocolate is set, sprinkle the top of each truffle with some additional powder of the freeze-dried raspberries.
9. Allow the chocolate to harden completely while at room temperature; this ensures a shiny finish.
10. Store the finished truffles in the fridge to keep the chocolate hard.