• 6 oz bittersweet chocolate, finely chopped
  • ½ cup Nature’s Path Pumpkin Seed + Flax Granola
  • 3 tbsp finely chopped dried apricots
  • 3 tbsp dried cranberries


  1. In double boiler over barely simmering water, melt chocolate.
  2. Line 2 baking sheets with parchment paper or foil.
  3. Toss together granola, dried apricots and cranberries.
  4. Drop melted chocolate in teaspoonfuls on prepared pans; immediately sprinkle about 1 tsp of the granola mixture over melted chocolate.
  5. Refrigerate for 10 to 15 minutes or until firm.

Tip: Substitute bittersweet chocolate chips for chopped chocolate if desired. If you like, substitute chopped candied ginger for dried apricots.