Chocolate-Covered Apricots

I've gotten behind on my cooking posts because I have been working a lot lately. This recipe is one of the treats I made for Valentine's day! After working so much, it was nice to do some assembly line work making these treats. I love the combination of dried fruit and chocolate and I particularly like apricots, so this recipe is a win for me. Plus, I mailed these and they arrived in fairly good condition. I am hesitant to mail Paleo or grain-free treats because they might crumble easily or not be very fresh when they arrive since they tend to have a shorter shelf life.

Since bridal season is coming up, I think these would be a great grain-free party favor or snack to have on the buffet table. You could arrange each one after it dries on mini muffin cup liners or place a few in cellophane favor bags.

I want to stress that the type of dried apricot you should use should be the firmer ones. You can usually find them in the bulk bin section in the supermarket. The ones that come in the zip-top bags on the canned and dried fruit aisle are a bit too soft to hold up to the chocolate. I think this method would be great with other dried fruits, like pieces of dried mango or pitted dates!

Chocolate-Covered Apricots
Printable Recipes

4 oz dark chocolate, chopped
4 tbsp toppings, such as finely-chopped nuts or unsweetened coconut threads
25 dried apricots (choose ones that are firmer)

1. In a double boiler or metal or glass bowl set over simmering water (do not let the bottom of the bowl touch the water), melt the chocolate.
2. Meanwhile lay a piece of waxed paper or parchment paper on a baking tray or heat-tolerant cutting board.
3. Holding onto the edge of each apricot with your thumb and forefinger, dip both sides into the chocolate. Scrape what will be the bottom side of the apricot on the side of the bowl, then place on the waxed paper. Immediately sprinkle with a pinch of topping of your choice. Repeat with the rest of the apricots. Allow to dry until firm at room temperature.

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