Fig and Cherry Bars
Don’t these Raw Fig and Cherry Bars look just heavenly?!! I just want to sink my teeth into them. Well, OK I did! I made these this afternoon and used dried cranberries instead of the cherries. I also have used raw almond butter in place of the tahini. That’s the beauty of raw, you can easily substitute ingredients and create new masterpieces!
- 2 cups raw almonds, soaked
- 1/4 cup ground flax meal (blend seeds in coffee grinder)
- 2 organic lemons, zest only
- 1 1/4 cups dried figs, stems removed and diced
- 2 – 4 Tbsp raw agave nectar, to taste (and depending on how dry the mixture is)
- 2 Tbsp raw tahini or almond butter
- 1 cup organic dried tart cherries, unsweetened
- Line your container with plastic wrap.
- In the food processor, combine the nuts and flax, and process until you have a fine meal that begins to adhere to the sides of the processor bowl (it will appear as if the mixture has stopped spinning round the bowl). Do not over process, however, or you’ll end up with nut butter!
- Add the lemon peel and figs, and process again until well blended and the mixture resembles a coarse meal.
- Add the remaining ingredients and process briefly to chop the cherries and create a moist “dough” (it will form a ball). Pinch a bit of the mixture between your fingers to test the consistency. If it sticks together and feels slightly moist, it’s ready.
- Turn the mixture into the pan and press down very firmly with your fist or the back of a metal spatula. The mixture should be very compact and solid.
- Refrigerate until firm, about an hour, or at least 20 minutes.
- Cut into 12 bars and store in an airtight container in the refrigerator, or wrap each bar individually in plastic wrap.
- The bars will keep refrigerated for up to two weeks. These freeze well too!