Can I make the sour cherry truffles ahead of time?

Yes, the truffle mixture can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days before stuffing the apricots.

What kind of basil is best for the puree?

The recipe specifically recommends fresh mini basil for the puree, though regular basil can be used if mini basil is unavailable, as noted in the ingredients.

How ripe should the apricots be for stuffing?

Choose apricots that are ripe but still firm enough to hold their shape after being sliced in half and filled with the truffle mixture.

My basil puree is too thick; how can I fix it?

If your basil puree is too thick, gradually add more water, 1 Tablespoon at a time, and pulse until it reaches a runny, glaze-like consistency as described in the steps.

Can I use different nuts instead of almonds for the truffles?

While almonds are specified, you could experiment with other nuts like walnuts or cashews, keeping in mind the texture and flavor might vary slightly.

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Stuffed Apricots With Sour Cherry Truffles and Basil Puree
[Vegan]

EH By: Elena Hubbins

Author Bio

Elena Hubbins works with the blog Red Nails Green Veggies, which celebrates whole, plant-based foods.... Read More

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Halved apricots, generously stuffed with dark sour cherry truffles, are artfully arranged on a plate with vibrant green basil puree and fresh cherry halves.

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Ingredients You Need for Stuffed Apricots With Sour Cherry Truffles and Basil Puree [Vegan]

4 apricots
6-7 medjool dates
¼ cup almonds, preferably soaked overnight
1 Tablespoon coconut oil
1 Tablespoon raw cacao
½ cup sour cherries, pitted and sliced in half, divided
1 handful of fresh mini basil (or regular basil should be fine although I haven't tried it)
2-3 Tablespoons water

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How to Prepare Stuffed Apricots With Sour Cherry Truffles and Basil Puree [Vegan]

To make the truffles, add the almonds to the food processor and pulse until almonds are in small pieces. Add the dates and pulse until dates are mushy and sticky. Add the coconut oil, cacao, and ⅓ cup of cherries at the end, and pulse until cherries are quartered or smaller.
Slice the apricots in half and remove the pits. Scoop the truffle filling into the apricots (to your liking)
Add the mini basil to the food processor with 2-3 Tablespoons of water, and pulse until the basil is completely pureed. You may need to add more water if the puree is too thick- it should be runny, like a glaze.
To plate the dish, add the basil puree, stuffed apricots, and add the remainder of the cherries to garnish. Sprinkle with basil leaves (optional).