I make chocolate drops and they're always well received. They're also quite easy and can be made well ahead of time.
Short version: melt good quality chocolate (60 or 72% cacao, like Ghiradelli). Spread very thinly in 2 inch diameter circles on parchment paper and top with a small amount of chopped dried cranberries (Craisins), chopped pistachios and a tiny amount of coarse sea salt. Chill and serve chilled along with a bowl of fresh berries.
Longer version: Choose 60% or 72% chocolate, such as the 3.75 ounce Ghiradelli bars. Make sure they're not flavored, or semi-sweet or milk chocolate. You'll need about 3 bars. Melt in the microwave or over a slightly simmering double boiler, but be sure that the bowl the chocolate is in is bone-dry. Don't let water get into the chocolate or it will harden into a nasty clump of goo.
Lay parchment paper on a cookie sheet. Chop Craisins (or dried blueberries or dried cherries), and pistachios (or walnuts or pecans).
With a small spoon, spread a 2 inch diameter circle of chocolate on the parchment paper. Make it extremely thin, like a wafer. It doesn't have to be a perfect circle, or smooth like glass, it should look homemade and a little rustic. Top with a small amount of craisins and nuts, and then sprinkle a few crystals of coarse salt on top. Chill, remove from the parchment paper with a thin spatula or knife, to a pretty plate, and serve chilled, alongside a bowl of fresh strawberries and/or raspberries.
If your friend is actually allergic to gluten and dairy, and this isn't a matter of simply trying to avoid dairy and gluten with no medical reason, make sure to save the wrappers from the chocolate bars, the craisins and the nuts to assure her that no dairy or gluten was used.