Chocolate-Almond-Wheat Germ-Dipped Apricots

A little behind on the posts...

Mal and I had a wedding practicum at our church back home, which meant an hour drive each way and a late night. The practicum itself wasn't all that bad-- we were able to hear song selections for our ceremony and speak with the wedding coordinator about what needs to be done for the big day. Let's just say, we still have a lot to do! 

Before driving out to our hometown, I had some lunch: raw veggies with hummus, and a piece of Ezekiel bread with apple spread (only half the piece is pictured).

I also had some vanilla Stonyfield yogurt with Kashi Go Lean Crunch.

All together... this meal had volume and was super filling! 

Sunday morning, I had some time to make Chocolate-Almond-Wheat Germ-Dipped Apricots.

The Almond-Wheat Germ mixture was equal parts, grinded well. (I just put the almond slices and wheat germ inside of a small plastic baggie and broke into tiny pieces with a mallet.)

Using a leftover chocolate Easter bunny (that I broke into smaller pieces), I melted the milk chocolate in the microwave for 60 seconds, then stirred well until all of the chocolate chunks were melted. Next, I dipped each dried apricot half way into the chocolate, then dipped it into the almond-wheat germ mixture, covering the chocolate completely. 

I let the apricots cool on wax paper inside of the refrigerator for about an hour. They came out delicious-- crunchy and sweet!