1/2 c. pecan halves
1/4 c. dried cranberries
1/4 c. golden raisins
1/4 c. dried apricots, sliced
7 oz chocolate (70% cacao or more)
Preheat oven to 350. Line 24 muffin cups with small muffin papers. Spread pecans on baking sheet and toast 10 minutes, until browned and fragrant. Cool. Melt chocolate in a double boiler. Spoon 1.5 tsp melted chocolate in each paper-lined muffin cup. Place 1 pecan and 1 tsp dried fruit mixture in melted chocolate. Refrigerate until firm.
(Vegetarian Times, February 2009 issue)
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