Coco-Almond and Apricot Bites
- 1/4 cup unsweetened coconut
- 1 tablespoon unsweetened cocoa
- 1 teaspoon C&H® Confectioners Sugar
- 1/2 cup C&H® Golden Brown Sugar
- ¼ cup water
- 2/3 cup unsweetened almond butter
- 16 whole almonds
- 8 dried apricots
Line a baking sheet pan with parchment
Place coconut in a small bowl and set aside
Sift cocoa and confectioners’ sugar together in a separate small bowl and set aside
Stir sugar and water together in small pot then heat over medium heat to a boil, then boil, without stirring, about 2 minutes or until syrup reaches 240 F.
While mixture is boiling cut each apricot in half then make a pocket in each half and stuff an almond inside. It’s ok if these aren’t pretty
Remove pot from heat and stir in almond butter just until mixture is smooth
Allow mixture to sit until cool enough to handle but not more than 5 minutes.
Using gloved hands, “wrap” each almond and apricot piece in approx. 1 tablespoon of almond butter.
Roll bites in cocoa mixture then roll in coconut.
Roll each piece in coconut for a second time then place bites in a single layer in a lined airtight container. Cover and refrigerate until firm, a minimum of 1 hour. Bites will keep, covered and refrigerated, for up to 1 week.
Let bites come to room temperature before enjoying.