Most of us look forward to some treats – usually of the chocolate variety – on Valentine’s Day. Since my family and I try to limit refined sugars as much as we can, this year I decided to make a Valentine’s treat that feels special, yet isn’t quite so loaded with sugar and fat.
A local chocolate shop makes and sells homemade chocolate dipped Turkish apricots and they are absolutely divine, so that became my inspiration.
But rather than covering the entire apricot in chocolate, which is very rich, I decided to cover only half of the apricot in a high quality, dark chocolate (I like Ghirardelli) and sprinkle them with chopped pistachio nuts and coconut flakes. They took very little time to make and the result was an elegant little treat that is sweet, satisfying and fairly guilt-free. They also happen to be beautiful when placed in little paper baking cups and lined up on a tray or in a gift box.
Godiva….eat your heart out!?
Have a sweet one, my friends!
Chocolate Dipped Dried Apricots
Dried apricots (approximately 8 ounces)
1 cup chocolate chips (the best quality you can find; I prefer Ghirardelli)
½ cup finely chopped pistachio nuts
½ cup flaked coconut
1-2 sheets of wax paper
Place the chopped pistachios and coconut flakes into small bowls and set aside. Place chocolate chips in a medium sized bowl and microwave on high in 30 second intervals (stirring after each interval), until chocolate is completely melted and smooth. Dip each apricot halfway into the melted chocolate. Then dip the apricot into either the chopped pistachio nuts or the flaked coconut. Place apricots on a sheet of wax paper and allow to cool fully (approximately 30 minutes).
Makes approximately 24 apricots.