Fruit and Spice Bonbons

Ingredients

• 0.3 teaspoon allspice 
• 0.5 teaspoon cinnamon 
• 2 cups apricot dried finely chopped
• 2 cups figs dried finely chopped
• 0.1 teaspoon ginger 
• 0.3 teaspoon ground cloves 
• 1 tablespoon honey 
• 0.3 cup cocoa powder unsweetened chopped
• 2 cups prune- cut to pieces dried red finely chopped
• 1 tablespoon cocoa powder unsweetened

Equipment

• muffin liners

Directions

1. Mix the dried fruit and spices with your hands until well combined.
2. Scoop 1 tablespoon of the mixture and roll it into a ball about 1/2 inch in diameter. Repeat until the entire mixture has been used.
3. Roll the balls in the sugar, cocoa, or nuts (or skip this part, if serving plain), and place them in paper mini-muffin cups.
4. Serve or store airtight at room temperature for up to a week.
5. You can chop the fruit the night before making this recipe and store it, covered, in the refrigerator (fruit is easier to shape when it's chilled than at room temperature).