Pecan, apricot and goji berry clusters

Ingredients:

• 70g Dr Coy's Orange Crisp chocolate 
• 5 Nairns ginger biscuits 
• 40g pecan nuts
• 25g desiccated coconut 
• 3 (25g) soft dried apricots
• 15g dried cranberries / goji berries

Melt the chocolate in a glass bowl set in shallow water over a low heat.

Blend the rest of the ingredients in a mini food processor. until breadcrumb texture.

Add the mixture to the melted chocolate and coat through. Spoon into 14 mini muffin case. Use a teaspoon to press into shape. Chill in the fridge until set.