Cacao Clusters with Dried Apricots & Pecans – Culinary Angels
Explore delicious soup recipes crafted by chefs Bill Ziegler and Claudia Castillo-Holley, captured beautifully by photographer Cindy Henderson.
Ingredients
- 4-1/2 ounces dark chocolate, chopped
- 1 tablespoon coconut oil
- 2 tablespoons cacao powder (raw, unprocessed cocoa powder)
- 1-1/2 cups pecans
- 1/2 cups unsulfured dried apricots cut into 1/4″ pieces
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