One of my challenges this Christmas is changing the way I do traditional Christmas baking when I am gluten-allergic, and have also changed my diet to reflect much less processed, refined food and more food that God made. I have made a pan of fudge (no flour!), but the amount of sugar in the recipe alarmed me, really, and I started looking for alternatives.
This weekend I dipped dried fruit in melted chocolate, laid it on waxed paper on a cookie sheet, and refrigerated it until cold, when it can be transferred to a candy tin.
I used pineapple slices, apricots, dates, turkish figs (yum! My favorite so far), and mango and papaya slices. I dip half the fruit in melted Green & Blacks organic dark chocolate, or Green & Blacks organic Maya Gold dark chocolate, the best chocolate ever made in my opinion. I imagine pecan and walnut halves dipped in chocolate would be good, too, although I didn’t do that this year. If you could find good fresh strawberries this time of year, that would also be great; and I wonder how fresh clementine orange slices would be? Hmmm, ideas for next year.
The chocolate fruit is really yummy (Zane has pronounced it wonderful by scarfing his chocolate pineapple down when he tried a piece), it is food that God made, and naturally gluten-free!