Chocolate and Coconut Apricot Bites

If my son Cole could, he would simply live on fruit. We joke that he will someday become a fruitarian. So when it comes to after school snack time, we never struggle with finding him something to eat, because we’ve almost always got some kind of fruit around the kitchen, usually for our daily smoothies or something my wife is working on. In a rare instance of having no bananas, strawberries or apples, I was forced to improvise today and I’m glad I did.

Chocolate-dipped Apricots | Real Food by Dad

We had a bag of dried apricots and I decided to dip them in chocolate sauce and sprinkle them with shredded coconut. Hence the catchy name, “Chocolate and Coconut Apricot Bites”! Not knowing how they would turn out, I made Cole the test subject. As he put the first one in his mouth, I found myself studying his face with anticipation. He jokingly fell on the floor and pretended to pass out. He then popped up and said “I love these, Dad!”. He went on to gobble down 5 more before I stopped him.

Chocolate-dipped Apricots | Real Food by Dad

I chalked this one up as a W and will now add it to our snack rotation. And now I’m all about the dipping and sprinkling, so I’m sure you’ll see more snacks like this in the future.

Yield: 4

Chocolate Dipped Apricots

Chocolate Dipped Apricots Real Food by Dad


  • 6 oz. Ghiradelli Chocolate, 65% cacao
  • 1 tablespoon vegetable shortening
  • 24 whole dried apricots
  • 1/2 cup sweetened shredded coconut


  1. Place chocolate and shortening in a small saucepan over low heat and stir until melted; set aside.
  2. Dip apricot pieces in chocolate and sprinkle coconut on chocolate and then place on parchment lined bake sheet. Continue until all apricot pieces are dipped. Transfer bakesheet to freezer for approximately 5 minutes or until chocolate sets.
  3. **NOTES** (1) This recipe can easily be doubled. (2) Any dried fruit will work, so you if apricots are not to your preference use one that is. (3) If coconut is not to your preference try crushed almonds or any nut to your preference. (4) To toast coconut: Place coconut on bakesheet and bake at 350 degrees for about 5-7 minutes or until coconut flakes start to turn golden along edges.


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