1.Place apricots into a food processor and blitz for 30 seconds. Add almonds, coconut and honey and blend for another 30 seconds.
2.Scoop mixture into balls, around a heaped dessert spoon in size. Place onto a lined tray, then into the freezer for 1+ hours.
3.When your mixture has been in the freezer long enough melt chocolate. You can do this in a heat proof bowl on the stove (double boiler method) or in the microwave.
4.Take balls from the freezer and immediately dip into melted chocolate. Once all balls have been dipped drizzle any extra chocolate over top and place into the fridge. Store in an airtight container in the fridge for up to 5 days, or in the freezer up to 3 months.
Recipe by @panaceas_pantry.