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

Ingredients

  • 1 orange
  • 1/2 teaspoon fleur de sel
  • 1 2-oz. bar chile-spiced chocolates, chopped
  • 30 dried apricots
  • 2 tablespoons raw hulled pumpkin seeds

Nutritional Information

  • Calories per serving 45
  • Fat per serving 2g
  • Saturated fat per serving 1g
  • Monounsaturated fat per serving 0.0g
  • Polyunsaturated fat per serving 0.0g
  • Protein per serving 1g
  • Carbohydrate per serving 6g
  • Fiber per serving 1g
  • Cholesterol per serving 0.0mg
  • Iron per serving 1mg
  • Sodium per serving 77mg
  • Calcium per serving 6mg
  • Calories per serving 45
  • Fat per serving 2g
  • Saturated fat per serving 1g
  • Monounsaturated fat per serving 0.0g
  • Polyunsaturated fat per serving 0.0g
  • Protein per serving 1g
  • Carbohydrate per serving 6g
  • Fiber per serving 1g
  • Cholesterol per serving 0.0mg
  • Iron per serving 1mg
  • Sodium per serving 77mg
  • Calcium per serving 6mg

How to Make It

Step 1

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.

Step 2

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

Step 3

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