- 1/2 cup bittersweet chocolate chunks or chips (semi-sweet chips can be substituted)
- 1/2 teaspoon canola oil (or vegetable oil of choice)
- 10 California Dried Figs, cut into halves or quarters (trim tough tip of the stems if there)
- 1/3 cup chopped Smokehouse-type almonds
(2 halves or 4 quarters per serving) Calories 80, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 25 mg, Potassium 88 mg, Total Carbohydrates 9 g, Dietary Fiber 2 g, Sugars 6 g, Protein 2 g
Add the chocolate and canola oil to a small microwave-safe dish (a 1-cup glass measure works great). Microwave on HIGH for 60 seconds and stir. If the chocolate isn’t quite melted, microwave an additional 30 seconds, watching carefully.
Line 8 x 13-inch baking dish with parchment or waxed paper and set aside.
Stab each fig half or quarter with a toothpick (or similar) starting at the tip of the fig (so the bottom of the fig is ready to be dipped). Place chopped almonds in a small shallow dish.
Place each fig half or quarter partly in the melted chocolate and then place in the dish with the almonds to coat the chocolate and place on parchment or waxed paper. To harden the chocolate quickly, set baking dish in the refrigerator for about 30 minutes. Serve immediately or store in a covered dish in the refrigerator until ready to serve!