Fig and Honey Snack Bars
Servings: 20 bars
Ingredients
- 1 cup walnuts
- 1 cup cashews
- 1/4 cup raw honey
- 1 tbsp nut or seed butter I used peanut butter
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/2 cup chopped dried figs
- Optional up to 1/4 cup grassfed collagen or hemp hearts for added nutrient variety.
Instructions
- Pre-heat the oven to 325 degrees. I like to use an 8x8 silicone baking pan for this recipe so that I can pop them out easily to cut. A regular 8x8 pan will work, but you'll want to line it with unbleached parchment paper so you can easily lift the final baked product out to cut.
- Use a food processor or blender to finely blend the walnuts and cashews into a fine "meal" or nut flour. Don't blend to the point of nut butter, but take it as small as the pieces will go. You can see in the image above how mine looks.
- Add the honey, salt, and vanilla extract and blend until you get a ball of dough. This takes under 30 seconds.
- Mix in the chopped figs and press the dough into your baking pan. I like to use the back of my measuring cup to make a nice even surface.
- Bake the snack bars at 325 degrees for 20-25 minutes, until the top and edges are lightly golden. Let the bars cool completely before turning them out to cut into the size you want. I like to refrigerate my bars before cutting them so they are super firm and make nice clean edges.
- Snack bars should be kept in an airtight container in the pantry or fridge for up to 3 months.
Notes
- The walnuts and cashews can be swapped for any nut or pumpkin seeds or sunflower seeds. In fact, change it up here and there to give everyone a variety of nutrients!
- The dried figs can be swapped for any dried fruit or cacao nibs, or can be left out completely.