One of my current favorite treats is these Dark Chocolate Dipped Dried Fruits. These delicious bite-sized treats are sure to make a big impression at your house! You'll love the tasty mix of dark chocolate, sea salt, and sweet fruit flavor! Plus, they're healthier than most usual desserts.
If dark chocolate is your thing, let me suggest these superfood dark chocolate disks. Or even dark chocolate bark with popped amaranth.
What Makes this Recipe Work?
I love the combination of dried fruits and dark chocolate. They go well together. If you have not tried it, you need to give it a try!
These are a really simple sweet treat to make. Plus it is a healthier option than other chocolate sweets.
Dark chocolate and dried fruit will certainly cure that sweet craving you might have. I love to keep these on hand.
Ingredients
Dark chocolate- You can use chips, chunks, or even cut up a chocolate bar
Coconut oil- This isn't essential, but makes it so much easier to dip if you do. I use LouAna, but you can use whatever type you like.
Dried fruit- I used apricots, dates, figs, and mangoes for mine, but the sky is the limit here!
Sea salt- This is optional, but I love the way it makes these taste!
Melting the Chocolate
I like dark chocolate, but if you prefer semi-sweet or even milk chocolate, use those. This was a Signature Reserve chocolate, a Fred Meyer brand, and I loved it. I am sure you know, there are plenty of options out there.
I melt mine with just a little coconut oil. It makes it smooth and so creamy to work with.
Now, melting the chocolate is a little tricky, but not bad. Don't let this scare you off. All you need to remember is you don't want the chocolate to completely melt in the microwave. If it is totally melted there, you have heated it too much.
I like to put it on for about 45 seconds, to begin with. Mix, and add another 20-30 seconds. Once the chocolate is about ½-3/4 way melted, remove and stir until it melts the rest of the way.
Dipping the fruits in chocolate
Now, let's get to dipping. You have a couple of options for dipping. You can dip them partially as I did. Or, you can dip them all the way. I guess this would depend on what you want your chocolate to dried fruit ratio to be. No judgment here 🙂
I like to place mine on a parchment-lined baking sheet. Then as they set up, they are so simple to remove. You may have noticed, but I use a lot of parchment paper over here!
To finish them off, I added a sprinkle of flake salt. If you aren't into the whole salty chocolate thing, skip this step.
If your house is cool enough, let these sit at room temp. Depending on how cold your house is, they will set up within 10 minutes- 1 hour. I always keep my house really warm, so I throw mine in the fridge to set them. I also store them in the fridge.
Notes
- When I was deciding on which fruits to use, I pulled out whatever I had in the pantry. This included dates, mangoes, apricots, and figs. I also love dried blueberries, cherries, raisins, etc. You can use any of these, or any dried fruit of preference!
- Be careful not to overheat your chocolate, it will bloom if you do.
- You do not need to add in the coconut oil, but it makes it so much easier to melt and dip if you do.
FAQ
You sure can! Dark chocolate is my favorite, but you can certainly use semi-sweet or even milk chocolate if you like.
Any that are really high in moisture won't work. Or at least they won't hold well. After a few hours, the moisture will start to weep from moisture.
They will stay good for a few days, just make sure to let them dry out completely and keep them at room temperature.
Dark Chocolate Dipped Dried Fruits
Ingredients
- ¾ cup dark chocolate You can use chips, chunks or even cut up a chocolate bar
- 1 tablespoon coconut oil
- 1-2 cups assorted dried fruit I used, apricots, dates, figs and mangoes for mine, but sky is the limit here!
- sea salt optional. I love it, but it is a personal preference
Instructions
- Line a baking sheet with parchment. Set aside.
- Now, add your chocolate and coconut oil to a microwave-safe bowl. Place in microwave for 45 seconds. Remove and mix. The goal is to get your chocolate about ½-3/4 way melted. So, if after 45 seconds you need more time. Return and microwave for 20-30 seconds. That was all it took for my chocolate. Then remove from the oven and mix gently until the chocolate melts all the way.
- Now, dip your fruits, let the chocolate drip down a bit, then place on the parchment-lined baking sheet.
- After the chocolate has set just a little bit, sprinkle with sea salt.
- Allow them to set at room temp or place in the fridge to set. I have to even store my extras in the fridge as I keep my house really warm.
- Now, sit back and enjoy. You deserve it!
Notes
- When I was deciding on which fruits to use, I pulled out whatever I had in the pantry. This included dates, mangoes, apricots, and figs. I also love dried blueberries, cherries, raisins, etc. You can use any of these, or any dried fruit of preference!
- Be careful not to overheat your chocolate, it will bloom if you do.
- You do not need to add in the coconut oil, but it makes it so much easier to melt and dip if you do.
Did you make this recipe? Let me know!