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Salted Chocolate Coconut Cashew Bars

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Servings 12 bars

Ingredients
  

  • 1 ¼ cups dried figs stems removed
  • 2 cups raw unsalted cashews
  • 1 cup unsweetened coconut flakes
  • 1 tablespoon chia seeds
  • 1 tablespoon dark cocoa powder
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt
  • 1-2 teaspoons coconut oil melted
  • ½ cup dark chocolate chips

Instructions
 

  • Line an 8x8 inch baking dish with parchment paper and set aside.
  • Place the figs, cashews, coconut, chia seeds, cocoa powder, vanilla and salt in a food processor and pulse until well combined.
  • Add 1-2 teaspoons of the melted coconut oil to get the mixture to stick together (I use all the coconut oil ALMOST every time I make these, but sometimes the figs are more moist and you don’t need it).
  • Press mixture into the parchment lined pan with your hands or the bottom of a glass so it’s tightly compacted.
  • Melt the chocolate chips by placing them in a microwave safe bowl and microwaving in 30 second intervals, stirring in between, until smooth (this should take about 1 - 1½ minutes)
  • Pour the chocolate over the top of the mixture in the pan and spread evenly with a rubber spatula. Sprinkle with extra coconut and sea salt.
  • Chill in the refrigerator for about 1 hour until set. Remove and slice into bars then store in an airtight container (or wrap individually in plastic or foil) in the refrigerator for a week or in the freezer for up to 2 months.
  • Enjoy!