These delicious, clean eating chocolate bottomed fig & oat bars are the perfect way to celebrate fig season!
When I first started eating clean, my biggest worry was giving up dessert. I couldn’t fathom the idea of having dinner without a sweet followup. So in an effort to not feel deprived, I created a lot of clean dessert recipes when I first started blogging, as you can see from my dessert section!
I don’t do a ton of dessert recipes anymore. I still enjoy dessert, of course. But these days, dessert isn’t an absolute. I have dessert maybe once or twice per month instead of once per day. Definitely a move in the right direction!
But with the holidays coming up (yes, I said it…) it kinda goes without saying that some desserts are in tall order. So when my landlord brought me 8 beautiful figs from her mother’s tree, I got in the kitchen and got creative. This was the result!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- Clean Eating Freedom Brownies
- Clean Eating Nutty Coconut Granola Bars
- Clean Eating Oatmeal Granola Bars
CLEAN EATING CHOCOLATE BOTTOMED FIG & OAT BARS RECIPE:
Clean Eating Chocolate Bottomed Fig & Oat Bars
- FIGS & OATS:
- 8 medium figs
- 2 cups raw almonds
- 1 tbsp. coconut oil
- 1 tsp. cinnamon
- 2 tsp. pure vanilla extract
- 2 tbsp. honey
- 1 cup quick-cook oats
- 1 tbsp. chia seeds (optional)
- 1/3 cup golden raisins (optional)
- sea salt (after freezing)
- CHOCOLAT BOTTOM:
- 1 cup unsweetened chocolate pieces
- 1/3 cup coconut oil
- 1/4 cup honey
- 1 tsp. pure vanilla extract
- In a food processor, blend together the figs, almonds, oil, cinnamon, vanilla extract and honey, until you have a lumpy mush. Sounds awful, but that pretty much describes it. It's okay if a few of the almonds don't get blended in completely.
- Transfer this mixture to a large mixing bowl and stir in the oats. Stir in the raisins and chia seeds as well if desired.
- Press the mixture into a parchment lined baking dish or cake pan (mine was 8x8). Be sure the surface is pressed down flat. A spatula works well for this. You want an even surface with no openings on the sides or corners. It should be flush up against the parchment/side of pan.
- In a medium pot, melt all the chocolate bottom ingredients together until fully melted and combined. Do NOT do this over high heat. You don't want to burn the chocolate. Allow to cool slightly.
- Pour the chocolate over the top of the bars and immediately place them in the refrigerator. Chill for at least 2 hours.
- Remove from fridge, lift the bars out of the pan by pulling on the parchment. Set on an even cutting surface.
- Cut the bars 6 times each way to get 49 squares. They should be approximately 3/4 inch to get that number, give or take.
- Transfer the bars back into the dish or onto a small cookie sheet. Anything flat you can put in the freezer will work. Freeze for 2 hours, and then transfer to a storage container. Keep in freezer for up to 4 months. You can serve these directly from the freezer. Just be sure the container is airtight to avoid freezer burn.
- Sprinkle tops with a tiny bit of sea salt when servings.