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Salted Chocolate Coconut Cashew Bars

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Servings: 12 bars
Ingredients Method

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

Method
 

  1. Line an 8x8 inch baking dish with parchment paper and set aside.
  2. Place the figs, cashews, coconut, chia seeds, cocoa powder, vanilla and salt in a food processor and pulse until well combined.
  3. 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).
  4. Press mixture into the parchment lined pan with your hands or the bottom of a glass so it’s tightly compacted.
  5. 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)
  6. 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.
  7. 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.
  8. Enjoy!