Go Back

Figgin' Fabulous Fig Protein Bars

These fig bars area great alternative to more highly processed snacks. The base is refined sugar free and made with nothing but feel good ingredients like figs, walnuts and pumpkin seeds. Topped with dark chocolate for a touch of decadence -  a great nutrient-rich snack.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, fig protein bars, fig protein bars no bake, figgin fabulous fig protein bars, healthy fig protein bars, no bake fig bars
Servings 16

Ingredients

Fig Bar Base

  • 2 1/2 cups dried figs, soaked in boiling water for 20 minutes and drained
  • 1 cup oats
  • 1 cup walnuts
  • 1/4 cup almond (or any other nut or seed) butter
  • 1/4 cup protein or collagen peptides powder
  • 1/4 cup pumpkin seeds

Chocolate Coating

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil
  • Flaky sea salt (optional)

Instructions

Fig Bar Base

  • Line an 8 x 8-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting. Or use a silicon bar mold.
    Add all fig bar base ingredients to a food processor and process until well combined.
    Be careful not to over process as its nice to have texture variance and different sized “bits” in your fig bar base.
    Press the dough into your lined pan, spreading and evening it out with the back of a spoon. Place in the freezer for at least one hour to set.  

Chocolate Topping

  • Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Once melted, remove the bars and after checking they are firm and set, remove from pan using the parchment paper handles and cut into 16 bars or pop out of mold if you are using one.
    Working quickly, using two forks, dip one bar at a time into the bowl of melted chocolate until it is fully coated. Lift the bar from the bowl of chocolate and let any excess drip off, then place it onto a tray lined with baking paper. Repeat with the remaining bars.
    Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 
    Sprinkle with flaky salt if desired, then chill until chocolate has set.
    Store in the fridge for 1 week or freezer for up to 3 months.
Print Recipe