Soak the dried apricots and blanched almonds in boiling water for about 5 minutes to soften, then drain thoroughly.

Blend the soaked apricots and almonds in a food processor until a thick, sticky paste forms, about 30 seconds.

Shape the mixture into tablespoon-sized balls, aiming for about 12 balls. Place them on parchment paper.

Melt the dark chocolate in a microwave-safe bowl in intervals of 20 seconds until smooth.

Coat each ball in the melted chocolate and return to parchment paper to set.

Garnish each ball with a small sliver of dried apricot before transferring them to the refrigerator to chill for at least 30 minutes.