Ingredients
1
cup walnut halves, toasted
1
cup dried apricots
1
cup pitted dates
1/2
cup dried cherries
1/2
cup water
1/2
cup fresh orange juice
2
tablespoons honey
1
teaspoon ground cinnamon
1
teaspoon grated orange peel
1
to 2 tablespoons unsweetened dark baking cocoa or 1 teaspoon instant espresso powder, if desired
1/2
cup shredded coconut
1/4
cup unsweetened dark baking cocoa
Preparation
In food processor, process walnuts with on-and-off pulses until coarsely chopped. Pour into large bowl.
In 1 1/2-quart saucepan, mix apricots, dates, cherries, water and orange juice. Heat to boiling. Reduce heat; cover and simmer 10 minutes.
With slotted spoon, place cooked fruit in food processor; reserve cooking liquid. Process with on-and-off pulses until a paste forms, adding some of the cooking liquid if necessary. Add honey, cinnamon, orange peel and if desired, 1 to 2 tablespoons cocoa; process until combined.
Stir fruit mixture into walnuts until combined. Shape into balls using about 1 rounded teaspoon mixture for each; roll in coconut or cocoa. Store in airtight container.
