Salt, sweet, roasty, and tangy, these chocolate cups have it all. This is my version of an allergy-friendly “fruit and nut bar”, but of course, without the nuts.
Free from: peanuts, nuts, dairy, soy, wheat, fish, shellfish
Suitable for vegans
Alternatives: Candied ginger can be supplemented with candied pineapple, dried apricots can be supplemented with dried figs or dates
Tips: Buy an allergen-free brand of dried fruit and seeds and avoid bulk bins or no-name brands in order to avoid cross-contact with nuts and other allergens
3/4 cup allergen-free chocolate chips
1 tbsp. chopped candied ginger
2 tbsp. dried cranberries
1 tbsp. chopped dried apricots
1 tbsp. shelled, salted pumpkin seeds
2 tsp shelled hemp seeds
a pinch of salt
Melt the chocolate in a double boiler until silky smooth. Fold in the ginger, half of the cranberries, apricots, pumpkin seeds, and half of the hemp seeds.
Line a muffin tin with 6 muffin cups. I use the parchment paper style muffin cups as they peel away from the chocolate very easily. Spoon the chocolate mixture evenly into the cups and tap the tray on the counter to release any bubbles or unevenness. Sprinkle the remaining dried cranberries and hemp seeds on top. Refrigerate for at least an hour to set. When the chocolate cups have hardened, remove them from the pan and peel off the liners.
Makes 6 pieces