We are moving from our small rental to a house with our family in the suburbs while the last of our renovation is being completed. I have not given up my newfound healthy ways in favour of pizza and beer, I am merely toddler wrangling, box-packing, 40th anniversary party throwing, (barely) managing to bathe myself and finishing the latest season of Made in Chelsea. Not a lot of creative cooking occurring at the moment. I made some breakfast bars to get us through the next week and thought I'd share the recipe. Bear with me, I'll get cooking once we get to the burbs and a full sized food processor is at my disposal yet again!
I layered a double batch of this bar with a double batch of the cocoa for coconut snack bars, cut them and stacked them to create a checkerboard pattern. My husband loves checkerboard cookies, I was trying to be sweet...aww.
vanilla coconut fig bars
1 cup dried organic calimyrna figs
1 cup slivered almonds (if you have a vitamix, whole almonds would work)
1 cup unsweetened coconut flakes
2 tbsp vanilla
2 tbsp coconut butter
1 tbsp coconut oil
1 tbsp water
Using food processor, blitz the figs until they are pureed. Add in remaining ingredients and process until everything is combined and in tiny pieces.
Press mixture into an 8 inch square pan, cover and refrigerate for about an hour, or until hardened. Cut and enjoy!