A sweet-tart fruity accent for breakfasts, salads and chocolate desserts.

Add the whole dried fruits to dishes or enjoy them on their own.

How to use:

• Granola: mix with prepared oats, nuts and coconut.
• Porridge and yoghurt: add whole or chopped just before serving.
• Salads: pair with leafy greens, roasted pumpkin and lemon dressing.
• Homemade chocolate: use dry fruits as inclusions or decoration before the bar sets.
• Cookies and snack bars: chop and combine with nuts and oats according to your recipe.

Tip: Chop the fruits for even distribution in dough. For soft fillings, soak and drain first; use dry fruits for chocolate.

Nutritional information per 100 g:
Protein: 7.3 g.
Fat: 1.2 g.
Carbohydrates: 73 g.
Energy: 320 kcal.