Makes about 48 small truffles
Here's a no-bake dessert or snack that's good throughout the Passover holiday.
California apricots are called for here because they tend to be less sweet than other varieties.
MAKE AHEAD: The truffles can be refrigerated or frozen between sheets of wax paper for several months; wait to dust them with the sugar until after they have defrosted or come to room temperature. Adapted from "Helen Nash's New Kosher Cuisine: Healthy, Simple & Stylish" (Overlook, 2012).
4 ounces dried California apricots (see headnote)
4 ounces raw unsalted walnut halves or pieces
4 ounces pitted dates
4 ounces dried currants
2 tablespoons unsweetened apple juice
Sugar, preferably superfine, for dusting
Place the apricots in a food processor and pulse to coarsely chop. Add the nuts and pulse until they are coarsely chopped. Add the dates and pulse to chop, then add the currants and apple juice. Pulse until the mixture sticks to the blade and is well incorporated, like a coarse paste.
Roll a teaspoon of the mixture in your hand to form a ball; repeat to use all of the mixture. Just before serving, drop each ball into a bowl of sugar and toss lightly to coat.
NUTRITION: Per piece: 35 calories, 0 g protein, 6 g carbohydrates, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 5 g sugar