Spiced Fig Bars

These are the types of snacks I like to make on a Sunday night then take with my lunch every day. I was actually taking dried figs every day for a while there.  It was a Costco-sized bag and I was getting so tired of them! Adding them to a recipe seemed like a good solution. I thought about various things I could make with them for a long time and the only thing I knew was that it needed cardamom in it! I'm not sure why but cardamom tastes really good with figs.

Make sure you use dried figs since fresh won't be sticky enough to hold the bars together. I've only had fresh figs once and that was years ago. I can't remember if I liked them or not. And I've only seen fresh figs at the store once. Why did I not buy them?!?!

Speaking of grocery store findings... on Monday, I forgot my lunch at home and went to a different grocery store than usual. It was the same chain, just a different location. It was amazing! I wish I could shop there all the time. They had all my favorite things but expanded brands and varieties. I ended up buying ingredients to make the best (easiest) salad ever for my lunch. Pre-washed baby romaine topped with Applegate turkey and pepperoni lunch meat pieces.  I found a tiny bottle of hot sauce and used that as my dressing.  So good!

Recipe

Spiced Fig Bars

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• Prep Time: 10 mins
• Total Time: 10 mins
• Yield: 8 bars 1x

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Ingredients

• 10 dried figs
• 2 Tbsp coconut oil
• ¾ C pecans, chopped
• ¼ C shredded coconut, plus extra for topping (optional)
• 2 Tbsp coconut flour
• ½ tsp cardamom
• 1 tsp cinnamon
• 1 tsp vanilla extract
• pinch of salt

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Instructions

1. Cut the stems off of the figs and add to a food processor with the coconut oil. Turn on the food processor and allow it to run until the ingredients are well incorporated and you end up with a paste.
2. Transfer mixture to a large bowl and add the pecans, coconut, coconut flour, vanilla, and spices. Knead the mixture together with your hands. Don’t worry if you have a few pecans that don’t want to stick.
3. Line a sandwich sized storage container with parchment paper. Alternatively, you can use an 8×8 baking dish for thinner bars.
4. If you had any pecans or coconut that did not stick to your mixture, sprinkle them over the parchment paper. Firmly press the kneaded fig mixture into the container.
5. Press toppings onto mixture, if desired then cut into 8 bars. If they feel a little soft, it might be easier to chill them before cutting.
6. Eat! Store leftovers in the fridge.

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