Fight Hanger with These Delectable and Easy Chocolate Fig Granola To-Go Bars
Do you ever get hangry? Despite being only a pint-sized 5 foot tall grown ass woman, this little smart car needs A LOT of fuel to survive. If I start running on empty, switch lanes and quickly get out of my way, buddy! I will start honking my horn, swearing, and driving erratically until I get the boost of energy I need.
In order to keep my mood in check while I’m on the go, I never leave the house without a snack or two in my purse. While store bought granola and protein bars may be an easy and quick solution, they’re often chocked full of sugar, preservatives and processed ingredients that can make a hangry person even angrier.
In my quest to find the perfect to-go bar at the grocery store one day, I realized I was wasting too much time looking at uninspiring and unhealthy ingredient labels and could be more productive brainstorming a recipe of my own. I quickly abandoned the snack food aisle and started filling up my cart with my favorite ingredients instead: cacao powder, figs, nuts, and coconut flakes.
My Chocolate Fig Granola To-Go Bars are 100% natural. And when I use the term, “natural,” I actually mean it. These babies are made from scratch with delicious whole ingredients. There is nothing processed or artificial snuck in there.
Makes 12 Bars
Fight hanger with these delicious chocolate fig to-go bars.
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Ingredients
- 2 cups rolled oats
- 1/2 cup shredded, unsweetened coconut
- 1/4 cup raw almonds
- 1/4 cup raw walnuts
- 1 cup dried figs
- 1/4 cup coconut oil
- 1/4 cup nut butter of choice
- 1/3 cup honey or maple syrup
- 1 tablespoon bourbon vanilla extract
- 1 tablespoon cinnamon
- 1/2 cup cacao or non processed cocoa powder
- Optional: 1/2 cup of chopping figs
- Optional: extra coconut flakes for topping
Directions
- Soak the figs in a cup of hot filtered water for 15-20 minutes.
- Preheat the oven to 350°F.
- Place the oats in a blender or food processor and pulse for 5 to 10 seconds. Spread the oats evenly on a baking sheet covered in parchment paper
- Add the nuts to a blender or food processor and pulse until the nuts are broken up into large chunks. Spread the nuts and shredded coconut on another baking sheet covered in parchment paper.
- Place the two baking sheets in the oven for approximately 8 minutes. Lightly shake and stir the ingredients on both sheets half way through so that both sides cook evenly and don’t burn. Once everything has a golden color, remove from the oven.
- Strain the water from the figs into a small bowl and set aside. Place the figs in a food processor or blender and add as much of the fig water as you need to blend the figs into a paste (I used about half of the liquid).
- In a saucepan over medium heat, combine the coconut oil, nut butter, honey and vanilla extract. Once the liquid heats up, stir in the fig paste, cacao powder, and cinnamon until everything is combined.
- In a large bowl, combine the toasted dry ingredients, chopped figs (if using), and hot fig and chocolate mixture. Stir until everything is completely mixed together.
- Firmly press the mixture into a baking tray lined with parchment paper. If you would like, sprinkle some extra coconut flakes on top for decoration. Cover with aluminum foil and refrigerate for at least two hours or until bars become firm.
- Remove from the fridge and cut into 16 bars. Store the bars in the fridge for optimal freshness.
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