Chocolate-Dipped Figs with Almonds

For the best results, reshape the dried figs a bit with your hands to bring back their natural teardrop shape before dipping them in chocolate.

1 1/4 cups semisweet chocolate chips
2/3 cup chopped unsalted toasted almonds
24 plump dried figs, such as Calimyrna

Line a large sheet tray with parchment paper and transfer almonds to a wide, shallow dish; set both aside.

Put chocolate into a small pot and heat over medium low heat, stirring constantly, until melted and smooth, about 5 minutes. Working with one at a time, hold a fig by the stem and carefully dip it into the chocolate, coating it about halfway up. Shake off any excess chocolate, roll the bottom in almonds and transfer to the sheet tray. (If chocolate becomes too stiff, reheat it briefly over medium low heat.)

Set figs aside in a cool spot until chocolate is set, about 2 hours. Alternately, chill the figs for about 20 minutes to allow the chocolate to harden, and then return them to room temperature.

Per serving (1 fig): 90 calories (45 from fat), 4.5g total fat, 1.5g saturated fat, 0mg cholesterol, 0mg sodium, 12g total carbohydrate (2g dietary fiber, 9g sugar), 1g protein

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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