Ingredients

The following ingredients have 4 Servings
  • 9 dried figs
  • 1 cup water
  • 1 ¼ cups unsweetened shredded coconut
  • 2/3 cup blanched almond flour
  • 1/3 cup tapioca flour
  • 1/4 cup chia seeds
  • Up to ¼ cup grassfed collagen
  • 3 tbsp coconut sugar
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1/3 cup coconut oil
  • 1 tsp vanilla extract

Instruction

  • Put the dried figs and water in a small sauce pan and bring to a simmer for 10 minutes while you prepare the crust.
  • Whisk the dry ingredients (shredded coconut, chia, flours, coconut sugar, baking soda, and salt) in a medium mixing bowl.
  • Melt the coconut oil, turn off the heat, and add the vanilla. Add these wet ingredients to the dry ingredients and stir to combine.
  • Use your 1 cup measure to take out 1 cup of the crust mixture, and set aside. Press the rest of the crust mixture into the bottom of a greased 8x8 baking pan (grease your pan with organic palm shortening, coconut oil, or butter).
  • Blend the simmered water/fig mixture in your food processor, and spread over the top of the pressed down crust in the pan. It spreads really easy like jam. Sprinkle the reserved 1 cup of crust over the top of the jam and lightly press it down, making sure to get the sides and corners too.
  • Bake at 350 degrees for 25 minutes until the crust is lightly browned. Let the pan cool completely before cutting the bars so they can set up. If you cut the bars while warm, they will fall apart. In fact, I found that cooling it in the fridge or freezer made for the cleanest cutting. Once the bars are cut, you can store them in an airtight container for a few days, or pop them in a freezer bag to freeze up to 3 months.