Ingredients

The following ingredients have 5 Servings
  • 1 1/4 cup dried un-sulphured figs or about 5-6 ounces (stems cut off)
  • 1 1/2 cups raw cashews
  • 1 cup unsweetened coconut flakes (plus extra for topping)
  • dash of sea salt (1/4 teaspoon)
  • 1 teaspoon vanilla extract
  • 1/3 to 2/3 cup or more of dark chocolate or vegan dark chocolate chips to melt
  • optional toppings – extra chocolate chip, coconut, sea salt, fig, etc.

Instruction

  • Line a square baking pan with parchment paper. Set aside.
  • Next make sure the dried figs have all the stems cut off.
  • Place cashew, coconut, salt, vanilla, and figs in food processor. (If you don’t have a high powered food processor or blender, then divide the ingredients in half and blend/grind in two batches).
  • Blend until mixture is fine and able to stick together well. See pictures above.
  • Pour mixture into baking dish and press down firmly.
  • While the fig/cashew mix sets in pan, melt the dark chocolate.
  • Place dark chocolate in a microwave safe bowl or on stove top. Heat until melted. About 60-90 seconds in microwave mixing half way. See notes for stove top option.
  • Can also use my homemade magic chocolate shell recipe  for a thicker chocolate coat.
  • Next pour the chocolate over the cashew coconut batter and spread it evenly to cover bars. (Noted if more dark chocolate is needed to cover, just melt an additional 1/4 cup.)
  • Optional topping – Sprinkle extra coconut, cashew, sliced fig, and dash of sea salt on top of chocolate (evenly).
  • Place in freezer for 20 minutes or fridge for a few hours.
  • Once they are hardened, remove from fridge.
  • Slice into bars and wrap each bar in foil for a quick grab and go bar. Or store in an airtight container.
  • Best kept in fridge for freshness. Feel free to freezer for up to 8-10 weeks. These really do keep well!