Apricot cashew pralines
2 May, 2024 by
Apricot cashew pralines
Eliane Wanner

For approx. 24 balls


  • 100g dried apricots soaked
  • 200g Cashews roasted
  • 100g unsweetened coconut flakes
  • 1 pinch of salt
  • 1 tablespoon coconut oil
  • Zest of one organic lemon
  • 1 tsp lemon juice
  • 1-2 tbsp maple syrup, more or less to taste
  • Optional: unsweetened cocoa powder, 50 g roasted almonds

Decoration: Choco Almonds, Cashews chopped, grated coconut, dried berries

Preperation: Soak the apricot pieces in water for at least 30 minutes. Roast the nuts briefly in the oven. Caution: Turn the cashew nuts as they burn easily.

Base dough: Drain the soaking water from the apricots. First put the cashew nuts, coconut flakes, salt and coconut oil in a food processor. The nuts should be finely chopped. Add the lemon juice, zest, apricots and maple syrup. Puree everything until you have a sticky but not too moist mixture. This takes a while and requires repeated stirring. Now you can form balls from the mixture and chill them (or even freeze them). Coat some of the balls with melted chocolate.

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