Chocolate Figgy Bars

12 bars
30 min

Chocolate Figgy Bars are jam-packed with nuts and seeds and then topped with creamy chocolate for a quick and easy healthy snack or dessert.

Some links may be affiliate links. I may get paid if you buy something or take action after clicking one of these. If you do decide to buy, thank you! Your purchase allows me to continue sharing healthy and delicious recipes!

Having two young kids around the house means I am a snack-making machine. I know I am not the only parent whose kids eat snacks all day long!



Kids snacks can have a lot of hidden unhealthy ingredients so I prefer making them. I can make a couple recipes in a day, cut then and store them in the freezer or fridge for easy grab-n-go snacks all week long. Not only are homemade snacks healthier, my kids like helping me make them and look forward enjoying something they made.

How to make this recipe

  1. The first step to making Chocolate Figgy Bars is to soak the dried figs in warm water until soft and plump, about 15 minutes. Soaking the figs will make sure they become smooth and creamy in the food processor. Next, drain the figs and pat with a paper towel to remove any excess water. Add them to a food processor along with the cashew butter. Process until smooth and almost caramel like.
  2. Place the fig and cashew mixture into a large bowl. Add the sunflower seeds, pumpkin seeds, chia seeds, slivered almonds, ground cinnamon, vanilla extract, and a pinch of salt to the bowl. Mix with a wooden spoon or your hands until well combined. Next, place the mixture into a parchment lined 8x8 baking pan and press out into a single layer. Put the bars into the refrigerator while you make the chocolate topping.
  3. Put the chocolate chips and the coconut oil in a small bowl and melt together either over a double boiler on the stovetop or in the microwave. Once melted, remove the bars from the fridge and spread the melted chocolate overtop. Put the bars back into the fridge for a minimum of one hour.
  4. Once the bars have hardened, remove from the fridge and cut into 8-12 squares. Enjoy!

Equipment you will need

  • Food processor
  • 8x8 baking pan. USA Pans have the best baking pans!
  • Dried organic figs
  • Cashew butter. Once Again is my favorite brand for nut and seed butter.
  • Chocolate chips. I love Enjoy Life chocolate chips. They are soy-free and made with minimal ingredients.


Recipe variations and substitutions

  • If you do not like figs, using Medjool dates will work as a substitute.
  • Any variety of nuts and seeds will work as long as the total amount used comes to 2.5 cups. I personally love a variety of nuts and seeds for the different textures.
  • Add some coarse sea salt or some more seeds on top of the melted chocolate for an added crunch.


How to store leftovers

Store leftover chocolate figgy bars in an airtight container in the fridge for seven days or in the freezer for up to two months.

Looking for more healthy snack ideas? Make sure to check out these Strawberry Cereal Bars, No-bake Cookie Dough Bars, and Mango Goji Berry Energy Bites.


Let's stay connected on social media! Please leave a star rating on the recipe card and comment below! Tag @LoveChefLaura on Instagram and hashtag so I can see your creations!

Recipe details
  • 12  bars
  • Prep time: 30 Minutes Cook time: 0 Minutes Total time: 30 min
Show Nutrition Info
Hide Nutrition Info
Ingredients

  • 1 cup dried figs (about 15 figs)
  • 1/3 cup cashew butter (or your favorite nut or sed butter)
  • 3/4 cup raw pumpkin seeds
  • 1/2 cup raw sunflower seeds
  • 1/4 cup chia seeds
  • 1 cup slivered almonds
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 cup chocolate chips
  • 1 tsp coconut oil
Instructions

The first step to making Chocolate Figgy Bars is to soak the dried figs in warm water until soft and plump, about 15 minutes. Soaking the figs will make sure they become smooth and creamy in the food processor. Next, drain the figs and pat with a paper towel to remove any excess water. Add them to a food processor along with the cashew butter. Process until smooth and almost caramel like.
Place the fig and cashew mixture into a large bowl. Add the sunflower seeds, pumpkin seeds, chia seeds, slivered almonds, ground cinnamon, vanilla extract, and a pinch of salt to the bowl. Mix with a wooden spoon or your hands until well combined. Next, place the mixture into a parchment lined 8x8 baking pan and press out into a single layer. Put the bars into the refrigerator while you make the chocolate topping.
Put the chocolate chips and the coconut oil in a small bowl and melt together either over a double boiler on the stovetop or in the microwave. Once melted, remove the bars from the fridge and spread the melted chocolate overtop. Put the bars back into the fridge for a minimum of one hour.
Once the bars have hardened, remove them from the fridge and cut them into 8-12 squares. Enjoy!
Love Chef Laura
Want more details about this and other recipes? Check out more here!
Go
Comments
Next