Minor Whole Chocolate Almond Dried Fruit Recipe
Make Minor Whole Chocolate Almond Dried Fruit Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate-Almond Dried Fruit Mix
Method
Chocolate-Almond Dried Fruit Mix
- 1
Toast the almonds
Preheat your oven to 350°F (175°C). Spread 1 cup raw whole almonds in a single layer on a small rimmed baking sheet. If using, toss the almonds with 1/2 teaspoon neutral oil and 1 teaspoon maple syrup to give a light glaze; this is optional. Roast for 8–10 minutes, stirring once halfway through, until fragrant and lightly golden. Watch carefully to avoid burning. Remove from oven and let cool on the sheet for 5–10 minutes.
- 2
Prepare dried fruit
While the almonds cool, roughly chop 1/2 cup dried apricots into bite-sized pieces (about 1/4–1/2 inch). If the dried cherries or cranberries are very sticky or clumped, gently break them apart with your fingers so they distribute evenly in the mix.
- 3
Combine mix
In a medium mixing bowl, combine the cooled roasted almonds (1 cup), 3/4 cup dried tart cherries, the chopped 1/2 cup dried apricots, and 3/4 cup dark chocolate chunks or chips. Add 2 tablespoons cocoa nibs if using for extra crunch and 1/4 teaspoon fine sea salt to enhance flavor.
- 4
Optional temper and add chocolate
If you prefer the chocolate to be melted and coat some almonds or fruit, gently melt the dark chocolate in a heatproof bowl set over a pot of simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring between bursts until smooth. Toss about half the almonds or a portion of the fruit into the melted chocolate, use a fork to lift them out letting excess chocolate drip back, and spread them on a parchment-lined tray to set. Refrigerate 10–15 minutes to firm the chocolate. Once set, incorporate them back into the mix. This step is optional — the recipe also works well with unmelted chocolate chunks.
- 5
Finish and store
Gently toss everything to distribute chocolate, fruit, and almonds evenly. Taste and adjust: add a pinch more sea salt if needed. Transfer the mix to an airtight container. Store at room temperature for up to 2 weeks or refrigerate for up to 1 month. If you used melted chocolate, keep the container cool to avoid melting.