50g (2oz) good quality chocolate
15 ready-to-eat dried apricots
1 Line a baking tray or large plate with baking paper. Gently melt the chocolate over a bain marie or in the microwave.
2 Meanwhile, make a slit down one side of each apricot and push your finger in to create a pocket. Insert an almond inside each apricot, then dip one half of the apricot – the open half where the almond was inserted – in the melted chocolate to seal the pocket.
3 Place on the baking tray and chill in the fridge for at least half an hour until the chocolate has hardened. Store in an airtight tin in a cool, dry place.
Gluten-free, wheat-free, dairy-free • V • Can be made in advance
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.