Chocolate Covered Stuffed Apricots
A dried plum is a prune; a dried grape is a raisin; a dried apricot is (unfortunately) just a dried apricot, when it comes to the limitations of language. Even though apricots didn’t somehow earn a flashy new name once dried to obtain a sweet chewiness, they are still ever-popular as a dehydrated fruit. Today’s recipe is for Chocolate Covered Stuffed Apricots. There is no question that raisins are the most commonly purchased dried fruit, at least in the United States. However, apricots, dates and figs are consumed, dried, often across the world for fresh variety.
Apricots belong to the same family as plums, and are native to regions with somewhat chillier climates; nevertheless, the fruit has long been popular even in desert regions of the world. It is believed Egyptians and Persians were the first to dry apricots and use them as sweeteners. Although there is some discussion as to the origin of apricots, ranging between either Armenia or a region in China, apricots are consumed today routinely throughout most of Greece, the Balkans, Asia, Europe and the Americas.
Apricots, when dried, have a high concentration of natural fructose, making them a potent sweetener. Also, without the addition of extra refined sugar, they can shine as stand-alone sweets. For those looking for more nutrient- dense quality indulgences, apricots deliver with notable fiber content. A half cup of dried apricots has almost five grams of fiber, something you don’t usually find in confections. This fiber content plays an integral part in delaying the absorption of simple sugars present in apricots, therefore decreasing sugar spikes in the bloodstream, something that will also allow for slower, more controlled insulin production and release.
When you combine dried apricots with a little peanut butter, not only does a perfect match of flavors and texture emerge, but they also complement each other’s nutritional value by offering an interplay of protein and healthy fats. Cover the apricots in dark chocolate and you generate a boost in anti-oxidant power— and a flawless indulgence for your sweetest tooth.
Our Chocolate Covered Stuffed Apricots are simple to make and ideal to personalize with special finishing touches. Sprinkle them with a little sea salt, crushed peanuts, coconut flakes or whatever your heart desires for an elegant look and an extra echelon of flavor. Arrange them on a platter for a party or use them to decorate a homemade cake. There are a variety of ways to enjoy these nutritious luxuries, and we are confident that you’ll find your singularly inimitable ways to do just that!
Need to stock up on Once Again Nut Butter today? Check out our online shop for which one is on sale this month.
Here is another recipe for you with dried fruits! Try our Tart Cherry Granola Bar recipe found here.
Chocolate Covered Stuffed Apricots
Carolina Jantac, MS, RD, LD
Nature's candy: Apricots just got extra special! Stuff them with peanut butter and cover it with chocolate for a fancy treat. Perfect for a holiday dessert platter, a gift box, or an everyday sweet treat.
- 12 dried apricots
- ½ cup of dark chocolate chips
3 tablespoons of Once Again Peanut Butter
- Slice each apricot in half, leaving one side still connected.
- Add about one half teaspoon of peanut butter and close the apricot. Place in parchment paper and place apricots in the freezer for just 20 minutes.
- While they are in the freezer, in a small bowl, melt chocolate chips. Next, remove apricots from freezer and dip them into the chocolate.
- Place the apricots back on parchment paper to set. Store in an airtight container in the refrigerator or freezer for up to seven days.
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