Apricots are a great source of vitamins A and C. Plus, the pumpkin seeds are rich in potassium and protein, which makes these medallions heart-healthy.

Genevieve Ko

Gallery

Plamen Petkov

Recipe Summary

prep:
22 mins
total:
1 hr
Yield:
Yield: 30 pieces (serving size: 2 pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel a 4-inch-long-by-1-inch-wide strip of zest from orange. Very thinly slice zest crosswise into 1-inch-long strips. Place zest in a bowl with salt; rub salt into zest.

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  • Place about two-thirds of chocolate in a heatproof bowl over a pan of barely simmering water. Heat, stirring, until just melted. Remove bowl; stir in remaining chocolate until melted.

  • On a parchment-lined baking sheet, arrange apricots in a single layer. Place a scant 1/2 tsp. melted chocolate in center of each apricot. (You may have extra chocolate.) Gently press a few strips of salted zest and 3 pumpkin seeds onto each. Let stand until firm, 1 to 2 hours.

Nutrition Facts

45 calories; fat 2g; saturated fat 1g; mono fat 0g; poly fat 0g; protein 1g; carbohydrates 6g; fiber 1g; cholesterol 0mg; iron 1mg; sodium 77mg; calcium 6mg.
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