Pecan, apricot and goji berry clusters
- 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.