A terrific dessert for a Fall party. This recipe works with just about any dried fruit; we love apricot, mango, papaya, and pineapple. If you have leftover chocolate, pour it onto a piece of parchment paper, let it harden, and store in a plastic bag; melt again when needed.

I N G R E D I E N T S

4 ounces dark chocolate or pure cacao.

Assorted dried organic fruits (about 6 ounces total), such as pineapple, mango, papaya, Turkish figs, white mulberries, apricots, orange

Topping options: ¼ to ½ cup each almonds, macadamia nuts, pistachios (unshelled), walnuts, or shredded coconut, or a combination. Toast and finely chop the nuts. Place each topping into its own bowl.

D I R E C T I O N S

1. Break chocolate into pieces and add to a small saucepan. Melt over very low heat. Don't burn the chocolate or it will taste bad.

2. Place your topping choices into shallow dishes.

3. Line a baking sheet with parchment or waxed paper.

4. Once chocolate is fully melted, remove pan from heat. Hold a piece of dried fruit by one end, dip into chocolate, and dip into topping of your choice. Place onto prepared baking sheet. Repeat with remaining ingredients.

5. Refrigerate for about 10 minutes to set chocolate. Store in refrigerator; let stand at room temperature a minute or two before serving. 

Nutritional information per serving (2): 70 cal, 4g fat (1g mono, 0g poly, 2g sat), 0mg chol, 1g protein, 8g carb, 1g fiber, 0mg sodium

Recipe courtesy of DeliciousLiving.com