Raw FNG Bars

July 30, 2017

As my friend pointed out... the name of these sounds a bit suss. But I assure they stand for fig nut and grain bars. But I guess the are also that good! I love a snack that fills you up, is loaded with whole foods that are healthy. And if you slice it up in 5 x 8 slices they are about 110 calories each. Bonus. The crunch of the fig is what makes these but you could easily substitute them for dates. Same with the almonds... any nut will do. Chuck some cinnamon in two if you fancy that flavour. I'm going to try them again this week but add some protein powder to them. Will keep you posted. But in the meantime enjoy these FNG good bars.


1.5 cups raw almonds
1 cup dried figs, stems removed (can also used dried and pitted dates)
½ cup desiccated coconut 
½ cup pumpkin seeds
¼ - ½ cup dried cranberries, raisins, goji berries, or other fruit of choice
¼ cup flaxseed meal
3 tablespoons coconut oil 
2 tablespoons chia seeds
2 teaspoons vanilla
¼ teaspoon salt
1-2 tablespoons honey or maple syrup (not raw), just enough to hold together 


Into a food processor, combine almonds, figs, and coconut. Pulse until thoroughly broken down. Add pumpkin seeds, dried cranberries, flaxseed meal, coconut oil, chia seeds, vanilla, and salt. Pulse just until combined. 


I sometimes need to add a bit of maple syrup or honey to help the mixture to hold together better and not be so crumbly. You may or may not need this added ingredient depending on the ingredients you use. 


Press the mixture together at the end and pulse in some honey or maple syrup if it needs to be more sticky. This recipe is very versatile, you can easily substitute different nuts or seeds in equal portions in order to suit your taste. If mixture is too dry, add in more figs or maple syrup/honey and if mixture is too wet just add in more seeds or nuts. Almost impossible to mess this recipe up!

Press mixture into a lamington tray glad bake paper (makes getting them out much easier.) Cover and chill for 30-60 minutes in the fridge before cutting, which allows them to set and hold together better. 


Remove from the pan and place onto a cutting board. Cut into 8 bars or 16 squares and store in an airtight container in fridge or in a cool, dry area for up to a week. 

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