Chocolate Covered Almond Butter Apricots

Guys, these little treats have my heart! When I stopped buying chocolate, I started to experiment with making my own chocolatey treats. These tick all the right boxes.

  • Dried Apricots are a good source of potassium, magnesium, and fiber. Made in Nature is my favorite since they don't add sugar, oils, color correctors or preservatives.
  • Almond butter for a punch of protein. I use a drier type like Justin's.
  • Raw Cacao and raw cacao butter are full of antioxidants, vitamins and minerals and healthy fats.

Chocolate Covered Almond Butter Apricots


  • dried apricots
  • almond butter
  • 1 cup of raw cacao butter
  • 1/2 cup of cacao powder
  • 2 tablespoons of honey
  • 1/2 tsp vanilla


I start by chilling a plate in the fridge (that helps the chocolate to harden quicker).

In a small saucepan, melt the cacao butter and honey on low.

Once melted, remove from the heat and add the vanilla and cacao powder. stir until all the lumps are smooth. let cool until room temperature.

While its cooling, put a dollop of almond butter on each apricot and set on the chilled plate. keep the plate/apricots in the fridge till you're ready to dip.


When the chocolate is cooled, dip each almond-butter-covered apricot in the chocolate. You can use a spoon to dip it, but I like to use my fingers (it's messy, but what's chocolate dipping without licking your fingers when you're done, right?) Return the dipped apricots to the fridge to harden.

Dip the apricots 3 times total (hardening in the fridge following each dip). Here's a picture progression of the dipping process.

After the chocolate has hardened, I use a table knife to loosen them from the plate. You can store them in container in the fridge. I guarantee they won't still be there in a week!

Tip: I scrape off all the leftover chocolate drizzles from the plate into a container to keep in the freezer. I use these "chocolate shavings" on top of smoothies or ice cream!