15g dried cranberries
25g ready to eat apricots
40g pecan nuts
5 rough oatcakes
2 tsp coconut sugar (or xylitol or Truvia)
40g flaked almonds
Melt the chocolate in a glass bowl set in shallow water over a low heat until melted.
Blend all the ingredients except the flaked almonds in a blender until roughly chopped.
Add the mixture with the flaked almonds to the melted chocolate and coat thoroughly.
Spoon into 10-12 cake cases for a pretty healthy sweet treat. If you want to make them really bite-sized, put into double the number of petit four cases.
Chill until set.