The recipe below combines two distinct flavor profiles – the fruity and mellow sweetness from dried figs (anjeer) and the deep bittersweet flavor from dark chocolate. The two mingle and pack a tasty, cohesive, and nutrient-dense bar that doesn't rely on refined sugars or unnecessary additives. It's not a traditional dessert, per se, but it is definitely fashioned after energizing bars, which are no-bake and come together in mere minutes. This is not a purely health-focused snack; it's positioned right between indulgence and practicality. The natural sugars in figs act as both a sweetener and a binder, while cashews and coconut add a nice nutty creaminess, and keep each bite interesting.
The best part about these bars is you can mass make them and freeze for some weeks to be snacked on when the craving hits or you hanker for something sweet. You can readily adapt these bars to many dietary needs or taste preferences by just changing a few ingredients. This anjeer and chocolate bar is ideal for those looking for an alternative to store-bought energy bars or processed chocolate snacks.
Anjeer Chocolate Bar
Ingredients:
- 1 ¼ cup dried figs (stems cut off)
- 1 ½ cups raw cashews
- 1 cup unsweetened coconut flakes (plus extra for topping)
- A dash of sea salt
- 1 tsp vanilla extract
- ⅓ to ⅔ cup Cadbury Bournville dark chocolate
- Optional toppings – extra chocolate chip, coconut, sea salt, fig, etc.
Instructions:
- Take a square baking pan, and stick parchment paper on it. Set aside.
- Cut off the stems of all the dried if any.
- To a food processor or blender, add the cashew, coconut, salt, vanilla, and figs. Do it in two batches if yours isn't a high-powered food processor or blender.
- Run the blender or processor until you have fine crumbs that stick well together.
- Pour this sticky mixture into a baking dish and press down firmly. Use the back of a spoon to do this to avoid making a mess. Set aside.
- While the fig-cashew mix sets in the pan, melt the dark chocolate.
- Add the pieces of the dark chocolate to a microwave-safe and heat-proof bowl. If using the microwave, set the timer for 2-3 minutes and every 30 seconds, pause to stir. If using the stove-top method, take a small saucepan with a little bit of water, bring it to a gentle simmer, and put the chocolate bowl on top of it. Heat until melted, while stirring. Set aside to cool a little.
- Pour the warm molten chocolate over the cashew-coconut batter and spread it evenly to cover the bars. In case the chocolate seems inadequate, quickly melt an additional ¼ cup of dark chocolate and pour as needed.
- This step is optional, but you can sprinkle the chocolate bars with some extra coconut, cashew, sliced figs, and also a dash of sea salt.
- Transfer the anjeer chocolate block into the freezer for 20 minutes or longer in the refrigerator.
- Once they are hardened, take them out of the fridge.
- Slice the whole chunk into bars and wrap each bar in aluminium foil for a complete bar. Store all of it in an airtight container.
Tips & Tricks
- Blade Clogging? Figs are naturally sticky and can gum up food processor blades. Chop them roughly before processing, or pulse the dry ingredients first before adding figs. If this is still happening, it means your blender blades have low power, so halve the ingredients and have a go.
- Bar Consistency: If the base feels too dry, and quite hard to work with, add 1-2 teaspoons of warm water or a few more figs to help with the cohesion.
- Cutting Clean Bars: Use a sharp knife warmed under hot water (make sure to wipe it dry) to get clean slices through the chocolate layer without cracking it or getting jazzed edges and pieces.
- Nut Allergies: Replace cashews with almonds, walnuts, or pistachios for a different flavor profile or to adapt the bars to those with allergies
- Flavor Boosting: Add ½ tsp of cinnamon, cardamom, or orange zest for a hint of spice or citrus. A teaspoon of instant coffee powder mixed into the melted chocolate can also intensify the richness of the chocolate without overpowering it.