Healthy Raspberry, Apricot, and Ginger Truffles

For the Filling

• 2 c unsweetened dried apricots
• 1 c raw cashews
• 10-12 cubes crystallized ginger
• 0.5 c freeze-dried raspberries

For the Coating

• 1 c dark chocolate chips
• 2 tsp coconut oil
• Additional freeze-dried raspberries for garnish

1. In a food processor, combine the apricots, cashews, and crystallized ginger. Process for several minutes until the mixture starts to clump into a sticky ball.
2. Add the freeze-dried raspberries and pulse the food processor several times, just until the raspberries are evenly incorporated.
3. Scoop out the mixture by the tablespoon and roll it into balls, washing your hands as necessary throughout to prevent sticking.
4. Roll all of the balls one more time with clean, slightly-damp hands to ensure a smooth surface.
5. Over a double-boiler, slowly melt the chocolate and coconut oil until smooth and shiny, then remove it from the heat.
6. One at a time, dunk each truffle into the chocolate, rolling it until fully and evenly covered. Remove it from the chocolate and set it on a cooling rack or a piece of wax paper to harden.
7. Before the chocolate is set, sprinkle the top of each truffle with some additional freeze-dried raspberry powder.
8. Allow the chocolate to harden completely while at room temperature.
9. Store the finished truffles in the refrigerator to keep the chocolate hard.