Sweet Christmas Tapas

with dried fruit

  • 30 min
  • 2-4 pers
Recipe by Mads Nybro


Apricot burger with nougat & pistachio

  • 24 pcs Earth Control Apricots
  • 120 g Nougat
  • 5 pcs Earth Control Pistacio Kernels
  • 12 pcs toothpicks

Date with marzipan & white chocolate

  • 12 pcs Earth Control Dates (no stones)
  • 60 g Marcipan
  • 100 g White chocolate
  • 1 dl Coarse coconut flour

Figs marinated in licorice & cinnamon

  • 12 pcs Earth Control Figs
  • ½ pcs organic orange, juice and peel
  • 40 g finely chopped Earth Control walnuts
  • ¼ tsp ground cinnamon
  • ½ tsp licorice powder


APRICOT BURGER with nougat & pistachio:
Preheat oven to 200 ° C. Cut the nougat into cubes to match the apricots. Bring a piece of nougat on half the apricots and top with the remaining apricots and place a toothpick in each 'burger'. Bake in the oven just 1 min. at 200 ° C and grate pistachio kernels over before serving.

Melt the chocolate in a water bath. Fill each date with marzipan, cover with white chocolate and turn into coconut flour. Refrigerate on baking paper.

Preheat the oven to 200 ° C. Nip the top of the figs. Stir in orange juice and peel with cinnamon, licorice and marinate the figs. Bake in the preheated oven for 2-3 minutes. Tear if necessary a little orange peel over the figs before serving.


Our sundried apricots are some of the closest nature comes to wine gum - a delicious bite and a nice, sweet taste with a little acidity as well as a fantastic color. They are carefully selected from T[...]
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