She Strengthens

Energizing Fig and Nut Bars for Your Next Adventure

When you’re gearing up for a day on the slopes or a hike through the woods, you need a snack that’s both nourishing and convenient. Look no further than these chewy bars packed with dried figs, honey, spices, and toasted nuts. They’re sturdy enough to withstand the rigors of your active lifestyle and will keep you energized all day long.

Preparation is Key

Before you start cooking, make sure you have a few essential tools at your disposal. A candy thermometer will ensure that your honey mixture reaches the perfect temperature, while a clean kitchen towel will come in handy for removing the skins from your hazelnuts.

Toasting and Crushing: A Few Tricks Up Your Sleeve

Toasting your nuts brings out their natural flavor and aroma. Simply spread them out on a baking sheet and let them cook in a 300°F oven for a few minutes. For the hazelnuts, rub off their thin, dark skins using a clean kitchen towel – don’t worry if a few bits remain, they’ll add color and flavor to your bars. To crush your fennel seeds, seal them in a plastic bag and tap on them gently with the bottom of a pot or a rolling pin until they’re lightly crushed.

The Recipe

Yield: 36 bars
Difficulty: Medium
Total Time: 1 hour
Active Time: 25 minutes

Ingredients

• 1 cup whole, toasted, skinned hazelnuts (about 5 ounces)
• 1 cup whole, toasted almonds (about 5 ounces)
• 2/3 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 2 1/4 teaspoons finely grated orange zest (from 1 medium orange)
• 2 teaspoons fennel seeds, lightly crushed
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 8 ounces dried black Mission figs, stemmed and thinly sliced (about 1 1/2 cups)
• 2/3 cup granulated sugar
• 1/2 cup honey

Putting it All Together

Heat your oven to 300°F. Coarsely chop your hazelnuts and almonds, then set them aside. Coat a 10-inch springform pan with butter and flour, and set it aside as well. In a large bowl, stir together flour, cocoa powder, orange zest, fennel seeds, cinnamon, and cloves until evenly mixed. Add your nuts and figs, and stir to coat.

In a small saucepan, combine sugar and honey, and place over low heat. Increase the heat to medium and cook, without stirring, until the mixture reaches 245°F on a candy thermometer, about 6 minutes. Immediately pour the mixture over your nut mixture, and working quickly, stir until the dry ingredients are coated. Transfer the mixture to your prepared pan, and with moistened fingers, press it evenly into the pan.

Bake until the mixture has puffed slightly and has a toasty aroma, about 35 minutes. Remove from the oven and let cool to room temperature, at least 1 hour. Remove from the pan and cut horizontally into thirds, then cut each third into 1/2-inch-thick bars. Enjoy!