Note: I would stay away from these during a Whole30. The ingredients are compliant but they could become a cookie replacement. They’re also incredibly snackable. If you’re training for a grueling athletic event and can stash a few to keep going during workouts, by all means. But if you’re like me and would be too tempted to sneak a few during commercials, wait until your 30 days are over.
The trees in my backyard are exploding figs right now. It’s glorious.
Hubs and I chow down on them fresh from the tree, I’m giving away ziplock bags full, and I started to dehydrate them. But other than snacking, what to do with dried figs?
I’ve had this idea to make a fig Larabar for a while. But one thing was stopping me.
They’re sugar bombs. Homemade or packaged, they’re ground fruit and nut bars held together with date paste. A Cashew Cookie Larabar has 23 grams of carbs, 18 from sugar.
I have the diabetes. I avoid anything with 18 grams of sugar per 3-bite serving.
So how do I make my own with less sugar and still holds together?
Here ya go.
Grind 2 tablespoons of chia seeds in a coffee grinder. Shake the chia powder in a small bowl, add 2 tablespoons of water and stir. This does not look appealing. Let the chia goo hang out and gel while you keep on trucking with the other ingredients.
Dump one cup of dried figs in the food processor bowl. I sliced these guys in half and dehydrated them for about 20ish hours. You can also buy them. It may be necessary to soak dried figs in warm water or zap in the microwave to soften.
Add a cup of unsweetened coconut flakes.
Add a cup of cashew flour. I use flour to avoid keeping whole cashews in the house. I don’t stand in the freezer at 3am shoveling spoonfuls of cashew flour in my mouth. Whole cashews are another story.
Add 5 dates to the processor bowl. Next time I make these I am going to try leaving them out.
Add salt and lime juice to taste, then process until a crumbly mixture forms. Add the chia goo and pulse until combined.
Line a small rectangular container or baking dish with cling wrap, add the fig and coconut mixture, place another sheet of cling wrap on top and press down. I use an otherwise abandoned can of beans to pack down the mixture.
Chill for an hour or so before cutting into bars.
Line a dehydrator tray with parchment and put the bars on top.
Dry for about 7 hours.
Result is a Larabar-cookie hybrid. Not as sweet as a Larabar, toastier, and holds together.
Tell yourself that these are post-workout treats only, and avoid a casual walk to the kitchen between meals.
Sir Isaac's Fig and Coconut Bars
- 2T chia seeds, ground in a coffee grinder
- 2T water
- 1c dried figs, soaked in water or warmed in microwave to soften
- 1c unsweetened coconut flakes
- 1c cashew flour
- 5 dates
- salt and lime juice to taste
1. In a small bowl, combine the pulverized chia seeds and water. Set aside for about 10 minutes.
2. While the chia goo is forming, mix the dried figs, coconut flakes, cashew flour, salt and lime juice in a food processor until crumbly. Add the chia goo and pulse until combined.
3. Line a food storage container or baking dish with cling wrap. Scrape out the fig mixture, cover with another sheet of cling wrap and press down mixture. Use a glass or a can to provide extra pressure.
4. Chill for an hour or longer. Remove mixture from the container and with the cling wrap still on the bottom, place on counter to cut into bars.
5. Cover a dehydrator tray with parchment paper and place bars to dry for 7 hours or overnight.
6. Store in a sealed container.