These lovely apricots would make a very nice addition to any party. The can be used as a vegan tapas, finger food or an appetizer.

Apricots filled with Almonds and Cranberry Ricotta

Yield: 2 doz.


  • 1 pkg. dried apricots
  • 1 cup soy yogurt
  • 2 tablespoons cashew nut butter
  • 2 tablespoons amaretto or almond extract
  • 2 tablespoons ground or chopped almonds
  • 1/8-1/4 cup dried cranberries or dried cherries, chopped
  • Sliced almonds and candied cherries as garnish
  • Tapas sticks or toothpicks to serve.


To make the filling:

  1. Mix the soy yogurt with the cashew nut butter, chopped or ground almonds and hopped fruit.
  2. Add the amaretto or almond flavoring.
  3. Season to taste with additional powdered sugar if desired.

To assemble:

  1. Gently loosen the long side of each apricot and open as a clam shell.
  2. Fill about 1/2 teaspoon of filling in each apricot.
  3. Garnish with sliced almonds and a pice of candied cherry.
  4. Optionally use a tapas stick or toothpick so people can easily pick the apricots up.