- 13 ounces (2½ – 3 cups) roughly chopped dried figs, stems removed
- 2 Tablespoons local honey (or maple syrup/preferred sweetener)
- Juice of ½ lemon
- 1 teaspoon pure vanilla extract
- 1 ½ cups oat flour (or 1 ½ cups oats to make own oat flour)
- ½ cup oats
- 1 teaspoon Ceylon cinnamon
- ⅛ – ¼ teaspoon pink Himalayan or sea salt
- 2 scoops Organixx Clean Sourced Collagens powder (optional)
- 1 cup (+ extra if needed) cashew butter (or favorite seed/nut butter)
- 2 – 3 Tablespoons honey (or maple syrup/preferred sweetener)
- Filling: orange juice + orange zest instead of lemon juice
- Crust: ½ cup shredded unsweetened coconut, ½ cup chopped nuts/seeds, ½ teaspoon ginger
- Place chopped-up figs into a bowl and cover with hot filtered water. Let sit for about 10 minutes to soften.
- Drain figs (reserve liquid) and place them into a food processor along with sweetener, lemon juice, and vanilla extract. Process until smooth, adding fig water if needed (especially if using a non-liquid sweetener). Set aside.
- **If making your own oat flour, simply place oats in a food processor and process until flour forms. Stop processing when you’ve reached your desired texture.**
- In a medium-sized bowl, mix together flour, salt, cinnamon, and collagens powder (if using).
- In a large bowl, mix together honey and cashew butter. Add in flour mixture and stir well to combine. It may be easier to use your hands as the batter will be thick. If the batter is not coming together all the way, you may need to add in a few tablespoons of honey or cashew butter.
- Line an 8×8 pan with parchment paper.
- Add about ¾ of the oat batter to the pan and flatten out. Top with fig filling. Sprinkle the remaining oat batter over the top.
- In a preheated 350F oven, bake bars for 20-25 minutes until lightly browned.
Makes 12 bars. Per bar (based on using local honey, Organixx Clean Sourced Collagens & cashew butter):
Calories: 292 | Total Fat: 8 g | Total Carbohydrate: 42 g | Dietary Fiber: 6 g | Protein: 8 g