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





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



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

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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!


Pumpkin Bread Pudding

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All the flavor of pumpkin pie and the comfort of bread pudding in one! Serve it in the pumpkin used in the recipe for a stunning, festive presentation. Bake the pumpkin seeds for a healthy snack while you cook!

Sid in the Kitchen Pumpkin Bread Pudding

Pumpkin Bread Pudding 



1 Sugar Pie Pumpkin / approx. 5 lb

2 Large Eggs

½ C Pumpkin Puree

½ C Whole Milk

¼ C Maple Syrup

1 t Pumpkin Pie Spice

½ t Jansal Valley Cinnamon

1 t Vanilla

Pinch of Salt

2 C Day Old Bread / ½ - 1” Cubes

¼ C Jansal Valley Dried Cranberries

Optional toppings: vanilla ice cream or caramel sauce



Cut off the top of the pumpkin, making a large enough opening to fit a hand into. Scrape out the seeds and strings. Discard the strings, but save the seeds for baking if you’d like! Set the hollowed pumpkin aside. 

In a medium bowl, mix together the bread and cranberries. Set aside.

In another medium bowl, whisk together the remaining ingredients. Pour the wet ingredients on top of the bread cubes and cranberries. Mix just until evenly incorporated.

Pour the bread pudding into the hollowed pumpkin. Cover the pumpkin with aluminum and place the pumpkin top on top of the aluminum. Bake covered for 1 hour. Removed top and aluminum. Bake uncovered for another 30–45 minutes, or until the bread pudding looks golden brown on top.