Tuesday, February 16, 2016
Inspired by “Super Foods Every Day” by Sue Quinn.
1 cup roasted and unsalted hazelnuts (chopped)
½ cup dried apricots (chopped)
½ cup confectioners’ sugar (sifted)
4 ounces dark chocolate (chopped)
3 tablespoons coconut oil
2 tablespoons heavy cream
1 teaspoon vanilla extract
Line baking sheet with parchment paper. (set baking sheet upside down on parchment paper and trace with pen or pencil, cut into correct shape).
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.
In 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.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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