Dipped in your favorite chocolate, these apricot almond balls have mostly good-for-you ingredients. Chocolate is good for you, isn’t it?
Toast about a cup of slivered almonds over medium-high heat in a dry skillet for about 5 minutes until you start to smell their fragrance; stir constantly. Do not skip this step; something about the toasting brings out the flavor in the nuts that is missing if you don’t.
In a food processor, chop the toasted almonds, 1 1/2 cups dried apricots, 1 tablespoon brown rice syrup, 1/2 teaspoon cinnamon, and a little salt (less than 1/8 teaspoon). Roll into balls and place on a cookie sheet lined with wax paper.
In the microwave, melt a 4 ounce bar of the best dark chocolate you can find. Roll the balls in the chocolate to coat and place back on the wax paper. Cool in refrigerator about 15 minutes until set. Can be stored at room temperature, but they won’t last that long before they are all eaten.
Potpourri with Rosemarie 