Chocolate, Dried Apricot, Hazelnut Goodness Bites

1. 1

   Line baking sheet with parchment paper. (set baking sheet upside down on parchment paper and trace with pen or pencil, cut into correct shape).

2. 2

   In a heavy skillet over medium heat, warm hazelnuts until lightly toasted about 3 minutes. Add apricot pieces and sprinkle over sugar. Stir constantly until sugar has melted. Scoop and flatten mixture onto baking sheet.

3. 3

   n a double boiler melt chocolate and coconut oil, mix together. (Be careful not to let water get over a simmer, chocolate will seize). Remove from heat and add cream and vanilla. Stir until slightly thickened. Spoon chocolate over fruit and nut mixture, spread to cover. Chill about 2 hours. Cut into pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.