Sunday, February 8, 2015

Pistachio-Apricot Chocolate Coins

A fun little Sunday kitchen project - Chocolate Coins!  I actually made these for the holidays but think they are appropriate all year long, it is chocolate after all.

Pistachio-Apricot Chocolate Coins
Adapted from magazine recipe

1/2       cup vegan semisweet chocolate cips
2          teaspoons vegan shortening
            chopped pistachios
            chopped apricots

Melt chocolate chips with shortening in the microwave.  I put in twice at 30 seconds a pop.  Stir around until smooth.  Spoon into 1 - 1/2”” circles (about 20) on an oiled parchment lined baking sheet.  Let cool slightly, then top with chopped pistachios and candied orange peel. Refrigerate until firm.

***Make sure the chocolate doesn’t set too much before adding the topping or they will fall off when cooled.

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