I usually don’t like to put time limits on my recipes because everyone works at a different pace (myself included), but this recipe should not take you more than 10-15 minutes to prepare. It was so easy that I even surprised myself and gave myself a little “good job” pat on the back (we are our own best motivators right?)
I finally opened up my food processor that I bought over a month ago (I know, I know…I don’t know why it took me this long either). Whenever I get new appliances, I like to take my time opening and learning about them. It was only appropriate that for my first recipe, I used natural sweet figs and smooth almond butter. I love both of these products on their own, so together, I’m #winning in flavor!
Dee’s Fig and Almond Butter Bars (No Bake + Gluten Free)
- 1.5 cups whole raw almonds (gives you about 2 cups roughly crushed)
- 1 cup organic whole figs
- 2 tablespoons Justin’s Almond Butter (or peanut butter)
- 2 tablespoons Nature Nate’s Honey
- 2 teaspoons cinnamon
- 1 tablespoon soften/melted coconut oil
- Optional: 2 teaspoons chia seeds
Toss the 1.5 cups of raw whole almonds into the food processor. Pulse it a few times to start breaking up the pieces and then blend it together until the almonds break up into very small pieces. Remove from the food processor into a separate bowl and set aside.
Do the same with the figs – put them into the food processor and blend them together until you get a smooth consistency. Add in 1 1/4 cup of the crushed up almonds, almond butter, honey, cinnamon and coconut oil. Blend it for about a minute or so – scraping down the sides if necessary.
Line an 8 inch cake pan with wax paper. Using a spatula, press the mixture into the pan. With the remaining crushed almonds, press the pieces into the top of the mixture. Place in the fridge for at least 2 hours.
Cut into 10 pieces. Store in fridge for freshness.