Recipe from NOURISH, © Terry Walters 2022
One of my favorite holiday gifts to give. I make sheet pans of this bark each year. I load up Mason jars, wrap them with a ribbon and a personal label, and gift generously. It’s possible this tradition fills me with as much love as I intend to spread by gifting.
Makes: never enough
Ingredients
- ½ cup stemmed and chopped dried Turkish figs
- ½ cup chopped toasted almonds
- ½ cup cacao nibs
- ½ cup minced crystallized ginger
- 1¾ cups dairy-free chocolate chips or chunks
- Flaky sea salt
Preparation
Line baking sheet or dish that fits in refrigerator with parchment paper. In medium mixing bowl, combine figs, almonds, cacao nibs and ginger. Toss to combine all ingredients. Use fingers as needed to break up figs and distribute them evenly throughout mixture. Scoop out ½ cup fig mixture and set aside.
Melt chocolate in double boiler or small pot over low heat, stirring continuously. When smooth and liquid, pour over ingredients in mixing bowl. Fold to coat everything with chocolate, then spread in a thin layer on baking sheet or dish. Sprinkle with reserved fig mixture and press gently into chocolate so ingredients stick. Top with a sprinkle of salt and refrigerate to set (about 1 hour). Remove from refrigerator, break into uneven pieces, and serve or gift wrap.
About this recipe
VARIATIONS: Mix it up by substituting a variety of ingredients, from ground espresso beans, dried apricots and chile pepper to pistachios, hazelnuts and jalapeño potato chips. You’re limited only by your imagination.
