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Chocolate Pistachio Apricots

Vegan Chef Day

These look elegant but are simple and quick to make. A perfect teatime treat.

Serves 2

5 Brazil nuts
5 dried apricots (use unsulphured)
50g very dark vegan chocolate
1T pistachios (raw not salted)
1/4t ground cardamom (if you cannot get this use cinnamon or ginger instead)

Lay a piece of baking parchment on a flat surface
Melt the chocolate in a glass bowl in a pan of boiling water
Cut a slit in the top of each apricot
Push a brazil nut into it
Dip each apricot into the chocolate, dip the brazil nut end
Place on the parchment
Grind the pistachios in a pestle and mortar, add the cardamom and sprinkle
Allow to cool until the chocolate is completely solid

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