Apricot Fig Superfood Truffles



½ cup dried Californian apricots

½ cup dried figs

½ cup raw pumpkin seeds

2 tablespoons chia seeds

1 tablespoon water (plus more if needed)

¾ cup dark, vegan chocolate chips, divided (I use Enjoy Life)

1 tablespoon extra-virgin coconut oil

Extra dried apricots, cut into small pieces with kitchen shears, for topping


  • Combine apricots, figs, pumpkin seeds, chia seeds, water, and 2 tablespoons chocolate chips in a food processor. Pulse until a dough-like mixture forms – this may take up to one minute. If mixture won’t become cohesive, add another tablespoon of water.
  • Using a tablespoon-sized cookie scoop, divide the mixture into fifteen portions and roll each portion into a ball.
  • Line a baking sheet with parchment paper.
  • Place remaining chocolate chips and coconut oil in a microwave-safe coffee mug and heat until melted, approximately 30 seconds. Stir well.
  • Using a fork, submerge each ball in the chocolate mixture, then tap away excess coating and place truffles on lined baking sheet.
  • Top each one with a small piece of apricot.
  • Place finished truffles in the refrigerator or freezer until chocolate is completely set. Store in an airtight container in the refrigerator for up to two weeks or in the freezer for up to two months. Allow to thaw slightly before consuming.

Recipe Notes:

  • Dates work well in lieu of figs if the latter is unavailable.
  • Try this recipe with white chocolate chips for an entirely different flavor profile!
  • If you’re feeling lazy, you can roll the balls in coconut flakes or cocoa powder instead of going to the trouble of dipping them in chocolate. They will still taste delicious.

**Recipe courtesy of Institute for Integrative Nutrition