5 oz. carob chips or a carob bar broken into small pieces
1 tbsp pure vanilla extract
8 oz. mixture of dried apricots, dried apple rings and dried bananas (nonsulfur varieties)
2 oz. blanched almonds, chopped
Place carob in a heatproof glass bowl. Set the bowl over a saucepan of lightly simmering water and heat until the carob is melted. Stir in vanilla extract. Use a fork to dip each piece of dried fruit into the carob so half of the fruit is coated. Then dip into chopped nuts and place on greaseproof paper. Let set for 20 min. Transfer to an airtight container and chill until hard. These treats will keep up to four weeks in the refrigerator.