These bars took inspiration from the raw balls…. So I made the same mix again and added extra seeds plus some medjool dates and then baked them!
1/3 cup pistachio paste
1 cup dried figs (take hard bits off!)
½ cup medjool dates
1 tbs coconut oil– melted
Pinch of sea salt
1 tsp fresh grated or ground ginger
½ cup oats
1 cup mixed seeds or nuts of choice (I used sunflower seeds and pumpkin)
Blitz the figs, pistachio paste, salt, dates and coconut oil together in a food processor until well mixed and sticky. Add the oats and seeds and pulse lightly to chop coarsely.
Press the mix firmly into a lined 8” (approx) cake pan. Bake at 180C for approx 15 minutes until golden at the edges. Allow to fully cool before slicing.
GRAB THE INGREDIENTS