Sweet, dried apricots are dipped into chai spiced dark chocolate and then coated in chopped pistachios for a deliciously sweet, and spicy sweet bite. Chai Chocolate Apricots with Pistachios are the perfect mid-day snack for you and your sweetie.
#TripleSBites continues! This event runs from February 2 through February 9. There are 20 bloggers, 11 sponsors, and over 100 recipes being served up the week of this event. Organized by Camilla over at Culinary Adventures with Camilla, this is going to be one tasty event. I’ve seen some teasers of these recipes and trust me when I say you’re not going to want to miss one single post of this event.
KitchenIQ, one of the many sponsors of this event, sent is all spice grinders. Now, I have a coffee grinder that I use to bring up large batches of spices or a spice mix, but I don’t really have anything to grind up a pinch of this or a teaspoon of that. Enter the V-etched spice grater.
Now, I’ve been in the kitchen for as long as I can remember. And I can remember both my mother and grandmother having this little tin contraption. It had a hinged lid on the top and looked a semi-circle shape with these little metal nibs on it. Yup. You guess it! It was a nutmeg grater.
Nutmeg was this mysterious spice to me. It was used sparingly and had its own little gadget to store and grind up. We only brought it out for baking or for Alfredo. I knew very little about it growing up, but I have come to love that interesting and complex flavor.
What I don’t love, is how difficult it is to freshly grate. I have a micro plane grater, but no place to store the nutmeg. It usually just roams free in my spice drawer. That’s no way to treat this little gem of a spice. So, I was thrilled to receive one of the Kitchen IQ V-etched spice grater. Now, I can store my nutmeg and grind it, along with many other spices, in this handy spice grater. And, with these Chai Chocolate Apricots, I needed to grate up quite a few spices.
I have a weakness for dried apricots. I don’t remember how I stumbled onto them, but I think I was making a recipe for some fruit and fiber bars when I was staring at the dried fruit aisle and found them. Sometimes, I wish I hadn’t found them. I could probably eat a whole case of them. I say case because the bag just doesn’t seem to have a lot of this little gems of deliciousness in them. Eight ounces isn’t much to a dried apricot, but trust me when I say that I can easily at a whole bag, look at the empty bag, and wonder where they all went.
Dried apricots are sweet with a little tang. They are tender and tasty. AND they’re perfect when paired with chocolate. I don’t know why I never really thought of dipping them IN chocolate. I’ve always just grabbed a chip or two and nibble on it with the apricot. It’s a no brainer to me now.
For me, apricots scream Middle Eastern or even Turkish cuisine. I don’t know why, but when I think of apricots it’s always cardamom and usually pistachios. I’m not sure why I associate those flavors with that region, but I do. And I’m glad I do because apricots with chocolate AND pistachios are amazing! Throw in some chai spice to the chocolate and you’re in for a delicious decadent yet simple treat.
So, grab that blanket, spread it out on your living room floor, grab a nice bottle of wine and enjoy yourselves. These bite sized nibbles pack powerful flavors and textures all in one little nibble. You might want to make a double batch because they will be gone before you know it.
Sweet, dried apricots are dipped into chai spiced dark chocolate and then coated in chopped pistachios for a deliciously sweet, and spicy sweet bite.
- 3 ounces dipping chocolate
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon olive oil
- 8 ounces dried apricots
- 1/3 cup chopped pistachios
- Place the chocolate in a microwave safe container and heat on high for 30 seconds then stir. If the chocolate still hasn't melted completely, heat at 15 second intervals until completely melted. Once melted, add the spices and stir until blended.
- Place the pistachios in a shallow dish for dipping and set aside.
- Carefully dip half of the apricot in the chocolate, allowing the excess to drip off before dipping them into the pistachios. Place the apricots on a parchment lined baking sheet and allow to cool before serving.
I received the product for free from Kitchen IQ to use for this event. It was not required that I use this product for this event. All opinions are 100% my own.
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