Chocolate Covered Almond Apricots

A few things here:

1. These are amazing

2. They are very easy to make

3.  You will be the hit of the potluck when you unveil these babies

This recipe is very adaptable. I used almonds, but I also think that pecans, hazelnuts or pistachios would work well – I’m also interested to try this using dates. Have fun with this!

Chocolate Covered Almond Apricots

  • 25 dried apricots (sulphur-free)
  • 25 roasted almonds
  • 4 oz semi-sweet chocolate
  • 4 oz white chocolate

Take each apricot and gently open one end and to put in an almond. Seal the ends.

Melt each chocolate bar in separate double boilers. Using tongs, dip half the apricots in the semi-sweet chocolate and half in the white chocolate – make sure they are fully covered and shake off any excess chocolate. Place the chocolate covered apricots on a cookie tray lined with parchment paper and put in the refrigerator for about an half hour or until the chocolate is firm.

Remelt the chocolate that is left and drizzle both over the tray of apricots – go abstract! Refrigerate again until firm. Store in a tupperware in the fridge until ready to serve – they are good for about two weeks, so make plenty!

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