Step 1

Toast nuts in 350°F oven for 5 minutes. Set aside. Chop the dried fruit and candied ginger into small chunks, set aside.

Step 2

Melt the chocolate to a microwave-safe measuring cup. Microwave at half-power for 1 minute, then stir. Microwave again at 15 second intervals, stir until melted and no lumps.

Step 3

Spray small silicon ice cube trays with non stick baking spray.

Step 4

Divide melted chocolate in the ice cube trays. Top with dried fruit and nuts. Refrigerate 2 hours to set chocolate.

Step 5

Carefully pop out of trays and store in air tight container. Keep at room temp or in refrigerator for longer.