Chocolate-Pistachio Apricots

Gluten Free
Dairy Free
Chocolate-Pistachio Apricots
45 min.
24
75kcal

Suggestions


Indulge in the delightful combination of rich chocolate and crunchy pistachios with our irresistible Chocolate-Pistachio Apricots! This gluten-free and dairy-free treat is perfect for a variety of occasions, whether you’re looking for a sophisticated appetizer, a sweet snack, or a unique addition to your antipasti spread.

The star of this recipe is the dried apricot, which provides a natural sweetness and chewy texture that pairs exquisitely with the smooth, velvety semisweet chocolate. As you dip each apricot into the melted chocolate, you’ll feel like a chocolatier, crafting a delightful bite that’s sure to impress your friends and family. The contrasting textures of the creamy chocolate and the crunchy pistachios create a symphony of flavors that will tantalize your taste buds.

Making these delectable treats takes only 45 minutes, and with a yield of 24 servings, they’re perfect for sharing at gatherings or enjoying as an everyday snack. Additionally, they store beautifully in the refrigerator, making them a convenient treat to have on hand. Whether you’re hosting a dinner party or simply treating yourself, Chocolate-Pistachio Apricots will elevate your snacking experience to a whole new level!

Ingredients

  • 24 large apricots dried
  • 0.5 cup pistachios finely chopped
  • ounces bittersweet chocolate chopped

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • knife
  • wooden spoon
  • spatula

Directions

  1. Line a baking sheet with waxed paper. Put pistachios in a shallow bowl.
  2. Melt chocolate (see Melting Chocolate: Be Gentle,? below).
  3. Remove from heat. Holding apricots from one end, dip them 1 at a time into the chocolate, turning to coat about 3/4 of the apricot. Use a knife to scrape excess chocolate off the bottom back into bowl. Hold apricot over bowl of pistachios and sprinkle the nuts over the chocolate.
  4. Put apricot (nut side down) on 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.
  5. Melting chocolate: Be gentle. Fill a saucepan with 2 to 3 in. of water. Put finely chopped chocolate in a heatproof bowl that will fit over pan (the bottom of the bowl should not touch the water); set bowl aside. Bring water to a boil, turn off heat, then 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, stir well and use immediately.

Nutrition Facts

Calories75kcal
Protein6.29%
Fat45.29%
Carbs48.42%

Properties

Glycemic Index
2.14
Glycemic Load
1.56
Inflammation Score
-3
Nutrition Score
2.6095652444207%

Flavonoids

Cyanidin
0.19mg
Catechin
0.09mg
Epigallocatechin
0.05mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.01mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:74.72kcal
3.74%
Fat:3.92g
6.03%
Saturated Fat:1.71g
10.66%
Carbohydrates:9.43g
3.14%
Net Carbohydrates:8.01g
2.91%
Sugar:7.07g
7.86%
Cholesterol:0.43mg
0.14%
Sodium:1.53mg
0.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:6.1mg
2.03%
Protein:1.22g
2.45%
Copper:0.15mg
7.46%
Manganese:0.14mg
7.17%
Vitamin A:302.5IU
6.05%
Fiber:1.41g
5.66%
Potassium:159.25mg
4.55%
Magnesium:18.13mg
4.53%
Iron:0.76mg
4.23%
Phosphorus:36.66mg
3.67%
Vitamin E:0.45mg
2.98%
Vitamin B6:0.06mg
2.87%
Zinc:0.28mg
1.84%
Vitamin B1:0.03mg
1.72%
Vitamin B3:0.3mg
1.5%
Selenium:0.95µg
1.36%
Calcium:11.48mg
1.15%
Source:My Recipes