Fig and Chocolate Bites




Now that the seasonal figgy pudding revelers are no longer a threat bring out the fig! These fig and chocolate bites will sweeten your day!

These mini fig bars are the perfect treat. They are stored in either your fridge or freezer so when you come in from after a hot workout.

These bite size fig treats are not only super healthy, but they are also gluten free, grain free, refined sugar-free, dairy-free and guilt free. These bite-size treats are made with all organic ingredients and are the perfect mid-day pick me up snack. These bite-size treats are very easy to make and can be stored in an airtight container in the freezer for later consumption.

Raw nuts and seeds are one of the best sources for omega 3s. Pumpkin seeds are a nutrition powerhouse that contain high amounts of magnesium and antioxidants. These little green warriors are an incredible source of fiber. They are the perfect on the go snack as they are portable and can be taken with you wherever you go.

There is an ongoing battle with using dates or figs when making raw vegan treats. Dried figs are a great source of energy. They contain natural sugar but when paired up with the pumpkin seeds, the natural sugar won’t spike your blood sugar because the two counterbalance each other. Figs are rich in fiber which can aid in digestive problems or constipation. Figs also contain less sugar than dates. Figs also have fewer calories than dates, which give them the leg up in this recipe. When making this recipe, soak the figs in boiling water for 30–40 minutes prior to blending them. The figs will plump up and give the bars a more smooth texture.

We use carob chips in this recipe, but you can always opt to use regular chocolate chips. You can decorate them as you please by adding any dried fruit, nuts, seeds or granola on top.

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Fig and Chocolate Bites

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Prep Time
Total Time

INGREDIENTS

  • 1 cup figs, soaked in boiling water for 30 minutes
  • 1 cup pumpkin seeds
  • ½ cup raw almonds
  • 1 orange, zested and juiced
  • 1 teaspoon vanilla bean or vanilla extract
  • 1 teaspoon Himalayan salt

Coating

  • 1 cup melted carob chips
  • 1 tablespoon coconut oil

DIRECTIONS

1.) Blend figs, pumpkin seeds, almonds, orange zest and juice, vanilla bean and salt together. Pulse until mixture comes together and is sticky. Remove from food processor and place in a 4 x 4 parchment paper lined tray. Place in freezer for 1 hour to set.

2.) Remove fig bar from the freezer and cut into bite size cubes. Melt carob and coconut oil. Dip each piece in carob mixture and place in freezer to set another hour


Sunwarrior

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