No-Bake Chocolate, Quinoa & Fig Bars

 

Indulge yourself, and your guests, with a seemingly decadent and deceptively healthful treat. These fig bars contain antioxidant-rich dark chocolate, Omega-3 packed flax seed, high protein quinoa & chia seeds, and—of course—figs. Wrap in parchment paper, tied off with a ribbon for a party favor or hostess gift this party-packed holiday season.

 

No-Bake Chocolate, Quinoa & Fig Bars

 

ingredients


 
 

method


Combine all ingredients in a mixing bowl.

Grease and line a baking dish or sheet pan.  Press the granola mixture into the sheet pan.  Press the reserved slices of fig into the top of the granola mixture.

Cover the bars with plastic wrap, then allow them to chill for at least two hours in the refrigerator.

To serve, cut the bars into 2-3 inch pieces.  Serve at room temperature or chilled.

Store in your refrigerator for up to 10 days.

Chocolate & Chili Dipped Dried Fruit

 

Dress up Jansal Valley® Dried Fruits with dark chocolate, chili peppers & sea salt for a deceptively simple treat. These are excellent for holiday parties, goody bags, or simply keeping around the house to cure any sweet tooth.

 

Chocolate & Chili Dipped Dried Fruit

 

Ingredients


8 oz Jansal Valley® Dried Fruit of Choice / test kitchen favorite: Apricots!

4-6  Jansal Valley® Dried Chili Peppers of Choice / roughly ground / test kitchen favorite: Chili de Arbol!

1 C Dark or Bittersweet Chocolate Chips / or 4.5 oz roughly chopped

Flake Salt / to taste

 
Chocolate & Chili Dipped Dried Fruit.jpg
 

Method


Line a baking sheet with parchment paper. Evenly space dried fruit on the baking sheet in a single layer.

Chop or finely grind chili peppers using a mortar and pestle. Try combining various chilies for your own signature flavor.

To melt the chocolate, place in a microwave-safe bowl and heat in 30 second increments until just melted, stirring throughout. 

Dip each piece of dried fruit halfway into the chocolate, allowing any excess to drip off before placing back on the baking sheet. Once all pieces have been dipped, sprinkle all with the ground chili pepper & flake salt to taste.

Refrigerate until hardened, about 10 minutes, and enjoy!

 

Strawberry Compote

Jansal Valley Strawberry Compote
 

Compotes are very similar to jams and marmalade but the cooked fruit tends to be left whole -- they can also be served both warm and chilled. Adding dried fruit is this recipes secret ingredient and it will change the way you make jams, marmalade and compotes in the future. While the fresh fruit cooks down, the dried fruit plumps up - giving a rustic finish, extra depth of flavor and added sweetness! 

Strawberry Compote

ingredients


1 Pint Strawberries / stemmed and diced

1 C Jansal Valley Dried Strawberries / roughly chopped

1 C Granulated Sugar

2 tsp Lemon Juice

Optional: ½ Vanilla Bean / scraped for the seeds

 

method


Place a small plate in the freezer and save for later (see tips below!).

Combine all ingredients in a small, heavy sauce pan.

Cover with plastic wrap and let the mixture rest at room temperature for one hour (no longer, or you will have too much liquid). 

Place the pan over high heat and bring the mixture to a rapid boil, stirring regularly so that nothing sticks on the bottom and the mixture cooks evenly.Cook for 12–15 minutes, or until done (see tip!).

Once done, allow to cool, transfer to glass jars, and store in the refrigerator for up to two weeks.

 
 

tips


 ...for testing doneness

Put a spoonful of compote on the cold plate. If when you tip the plate, the compote runs very slowly—it’s done!

Run a spoon slowly through the
mixture in the pan, if the compote doesn’t immediately rush in to fill the space—it’s done!

...for getting the most our of your vanilla bean

Vanilla beans are expensive so make sure to get the most out of them! We like to make infused sugars and here's how: infuse 1 cup of sugar with your leftover vanilla bean pod. Let it sit in a cool dry place for one week and you will then have vanilla flavored sugar!

 
 
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