Trio of cinnamon and kumara truffles

1 Place grated kumara in a steaming basket over 1/4 cup water in a microwavable bowl. Cover with two layers of cling wrap. Microwave on high for 4 minutes or until soft. Remove basket and leave kumara until almost cooled.

2 Combine ground almonds, apricots, cinnamon and condensed milk in a large bowl. Add cooled kumara and mix until well combined.

3 Blitz pumpkin seeds and pistachios in a food processor until finely chopped. Place on a plate or in a bowl for rolling. Process cranberries until finely chopped and place on a second plate. Mix in 2 tablespoons of the desiccated coconut. Place remaining coconut on another plate.

4 Roll level tablespoonfuls of kumara mixture into balls. Roll a third of the balls in the pistachio mix, and set aside. Repeat with leftover kumara mixture, rolling into cranberry and coconut mixture; and remaining coconut.