Download The Free Video Series: Your Sustainable Weight Loss Formula (Includes My Favorite Tips + Tricks!)

Chocolate Covered Apricots with Pistachios

Recipes, Snacks

Chocolate Covered Apricots with Pistachios

Easy to make, dark chocolate treat decadent enough to give as a gift, simple enough for a weeknight treat.
Course Dessert, Snack

Ingredients
  

  • 1/2 cup dark chocolate chips
  • 1/2 tsp raw coconut oil
  • 4 tbsp raw or dry roasted pistachios chopped fine
  • 24 large dried apricots

Instructions
 

Melting Chocolate

  • Fill a saucepan with 1 inch water. 
  • Put finely chopped chocolate or chocolate chips in a heatproof bowl that will fit over pan without the bottom of the bowl touching the water.
  • Remove the bowl. Bring water to a boil, set bowl over pan
  • Use a heatproof spatula or wooden spoon to stir the chocolate frequently and encourage even melting.
  • Once the chocolate is melted, remove from heat, stir well and use immediately.

Making the Apricots

  • Line a baking sheet with waxed or parchment paper.
  • Chop pistachios and place in small bowl.
  • Using a double boiler, melt chocolate and coconut oil slowly over medium-low heat, stirring constantly.
  • Remove from heat. Holding apricots from one end, dip them 1 at a time into melted chocolate, turning to coat about 3/4 of the apricot. Let excess drip off bottom and back into bowl.
  • Hold apricot over bowl of pistachios and sprinkle the nuts over the chocolate.
  • Place apricot NUT SIDE DOWN on lined baking sheet and repeat with remaining apricots.
  • Chill until chocolate is set, about 1 hour.
  • Store in an airtight container between sheets of waxed paper in the refrigerator for up to 2 weeks.

Video

Notes

  • For diary free or vegan bark, check ingredient statement on dark chocolate chips to make sure they contain no milk, milk powder or milk fat.
Keyword dark chocolate

0 Comments

Submit a Comment

Your email address will not be published.

Recipe Rating




angela sitting outdoors with laptop and eating healthy foods

About the Author

Angela is a registered dietitian nutritionist (RDN), board-certified health coach and trained yoga teacher who helps clients achieve a healthy weight and gain control over their GI distress.

Learn More  →

View Categories

Keep Reading

Zippy Pesto Salad Dressing

Zippy Pesto Salad Dressing

Zippy Pesto Salad Dressing Add some zip to your salads or use as a dip for raw veggies! Easy to make from my Pesto Sauce Recipe or any store-bought pesto. Food ProcessorMeasuring Cups 2 cups fresh basil1/4 cup unsweetened flakes of shredded coconut1/2 cup olive oil3...

Rainbow Quinoa Salad

Rainbow Quinoa Salad

Rainbow Quinoa Salad This is my gluten free twist on a traditional Turkish salad my mother-in-law made with bulgur called kisir. It’s often made in advance and served with other cold appetizers like dolma and borek. I enjoy it as an entrée salad or along-side chicken...

Matcha Latte

Matcha Latte

Matcha Latte A quick and easy pick-me-up matcha latte recipe, that also includes protein! Frother 1 tsp Organic matcha powder1 cup hot water, just below boiling2/3 cup unsweetened almond or oat milk1 scoop unflavored collagen powderLiquid stevia Blend ½-1 tsp...

Pin It on Pinterest

Share This