Chocolate Covered Apricots with Crushed Almonds

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What is your cooking grove?

Do you get in the kitchen, whip something up and hurry out? Linger a bit and start exploring the depths of your pantry and/or freezer? Maybe even pour a glass of wine, put on really loud music and start getting creative?

I certainly do all of the above but more often than not, I find myself on cooking binges.

I will go into the kitchen with plans to cook something specific, like a soup or a casserole and be having such a good time, I start thinking about what else I can make. This usually happens when I have a bit more time than a typical weeknight at 5PM offers but nonetheless, I am always grateful for an opportunity to get creative and just cook.

It’s in these times where I am both relaxed and invigorated that I tend to create new things, have interesting ideas or make good use of what is left in my pantry.

That is how these little chocolate dipped gems developed – a lonely bag of dried apricots, a mason jar of organic, fair-trade semi-sweet chocolate chips, some leftover Hawaiian Sea Salt from our honeymoon, organic almond extract and just enough raw almonds to make it work.

Combine all of that with a glass (or two) of chardonnay, some loud music, a baking sheet and a bit of patience and you can have Chocolate Covered Apricots with Crushed Almonds too.


  • If you are lucky enough to live near a Trader Joe’s, they have great prices on nuts and dried fruit. They also have a lot of unsulphured options like the Dried Apricots that I used. If you don’t live near them, check the bulk bins or order online. I included a link to an Amazon search in the recipe and here is a supplier who sells organic, unsulphured apricots as well. Why Unsulphured Dried Fruit? Read here for more!
  • I wanted to make some nut-free for a friend who doesn’t eat nuts so I only used 1/4 cup. If you want all the apricots dipped in nuts, use 1/3 cup. It will not change the Points Plus value.

Chocolate Covered Apricots with Crushed Almonds
1 Point Plus Each -- Based on 1 Pound Dried Apricots or 48 Pieces (Depending on Size)
Serves: 48
  1. Begin by processing the raw almonds in the food processor until finely ground but not powdery. You want little granules. Spread the crushed almonds out on a flat plate and set aside. Line a baking sheet with parchment or wax paper.
  2. Next, add pinch of sea salt and almond extract to chocolate chips and melt over a double boiler (or very carefully in the microwave).
  3. Working quickly, dip each apricot into the melted chocolate, covering about ½ of the apricot. Next, dip the chocolate covered apricot into the ground almonds. Set on baking sheet and repeat. If you find that the chocolate begins to harden, you may need to warm it up just a bit to continue.
  4. Refrigerate for 10 minutes to set and store in an airtight container for up to 2 weeks. Enjoy!


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    • EverydayMaven says

      I should have also mentioned that unsulphured apricots are a darker brown (which is natural) while the ones treated with chemicals are that bright orange. That is another way to tell!

    • EverydayMaven says

      The almond extract adds great flavor to the chocolate then with the crunch of the crushed almonds – heaven!

  1. says

    You had me at chocolate. At chardonnay, you were over the top! :) These sound delish! I love love the combo of fruit, chocolate, nuts and sea salt. Whole Foods and Trader Joe’s carry great fair trade options and it always feels so good to make the choice to shop that way.
    Kim | At Home With Kim recently posted..Morning Moments {Link Up}My Profile

    • EverydayMaven says

      They really do have such a great selection and thankfully we have the internet for those who are not near one of those stores!

  2. says

    I think the world is trying to tell me to dip fruit in chocolate! First I went to a gathering on Friday where I had delicious pineapple slices dipped in chocolate. Then today I open my computer to see apricots in chocolate! I love your photos, and I know what you mean about cooking + music + wine = creativity.
    I do have dried cherries in the pantry . . . so let me see what I can work up.
    kirsten@FarmFreshFeasts recently posted..Acorn Squash, Beet, and Sweet Potato Chili: One Beginning, Two Endings (Bean-Free Chili for Vegans or with Beef for Carnivores)My Profile

    • EverydayMaven says

      It sounds like it and that is not such a bad message 😉 Do you have any dark chocolate? Dark chocolate rolled dried cherries are sooooo good!

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