Nutrition per serving may change if servings are adjusted.
½ cup bittersweet chocolate chips
6 whole graham crackers, preferably whole-wheat, broken into 4 rectangles
2 tablespoons finely chopped or crumbled dehydrated fruit (see Tip), such as raspberries or bananas
Line a baking sheet with parchment or wax paper.
Place chocolate chips in a small glass bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on in 20-second intervals until melted, stirring after each interval. (Alternatively, melt in the top of a double boiler over hot, but not boiling, water.)
Dip half of each graham cracker piece into the melted chocolate. Let the excess drip back into the bowl. Place the dipped pieces on the prepared baking sheet. Sprinkle dehydrated fruit over the chocolate. Refrigerate until the chocolate is set, about 30 minutes.
Make Ahead Tip: Store in an airtight container at room temperature for up to 3 days.
Tip: Look for pouches of dehydrated for freeze-dried fruits with other healthy snacks in natural-foods stores or large supermarkets.
31 calories;1 g fat(1 g sat); 0 g fiber; 5 g carbohydrates; 0 g protein; 5 mcg folate; 0 mg cholesterol; 3 g sugars; 3 g added sugars; 4 IU vitamin A; 0 mg vitamin C; 3 mg calcium; 0 mg iron; 17 mg sodium; 6 mg potassium