10-Minute Fig Pecan & Coconut Bars

It has been a crazy week at work! Now that it's finally the weekend, I have some time to fill you in on what I created the week before! I was rushing around in the hospital a few weeks ago and hurriedly bought a KIND bar for a snack. Have you tried them? They're great - portable, delicious, and made with just a few simple ingredients....the only catch is that you have to shell out two dollars a bar. My eyebrows definitely went up when I saw the receipt! As I was enjoying my pricey snack, a light bulb went off in my head: I have to make my own version of these at home!
After looking over some other attempts at homemade KIND bars, I came up with my own plan: figs, pecan, and coconut to make a sticky base, followed by a sprinkling of coconut, cranberries, and chopped almonds, and a drizzle of chocolate (just to take it to the next level!) What I love about this recipe is that nearly all of the sweetness comes from the fruit. Of course, the cranberries and chocolate have some added sugar, but you'll use them sparingly. Even though we generally eat healthily, there's always room for improvement. With just a few simple ingredients, these bars are a great place to start.
I had to play around with this recipe twice; the first time, I didn't blend my figs well enough and forgot to line my pan with wax paper - let's just say that ended with a sticky (but still delicious) mess. The second time, I managed to figure everything out. Before we start - wax paper is a must - do not skip it, or you will really be kicking yourself in about 10 minutes.

Figs, coconut, and pecans - the stars of the show. They're excellent sources of fiber, healthy fats, and minerals.

Fig Pecan & Coconut Bars Makes 5 bars, in a 7 x 5 inch pan

Ingredients
1 cup dried mission figs
1 tbsp water
1/3 cup pecans
1/3 cup unsweetened, shredded coconut ( additional 1-2 tbsp for sprinkling)
1/6 cup dried cranberries
1/6 cup semi-sweet or dark chocolate chips
1/6 cup chopped almonds


Directions
1. Add figs, pecans, 1 tbsp water, and shredded coconut to your food processor. Chop and/or grind until a very sticky, thick paste forms. You will probably have to pause and scrape down the sides every minute or so

2. Line pan with a sheet of wax paper. Press fig base firmly into the pan
3. Top with cranberries, remaining coconut, and chopped almonds. Press firmly into the pan again

4. Heat 1/6 cup chocolate chips in a small bowl at 30 second intervals, stirring in between, until completely melted. Drizzle lightly over the pan
5. Cover and refrigerate for 1/2 hour minimum
6. Remove from pan, cut into bars, and enjoy!

These will hold up well for about a week in the refrigerator. They're solid little guys, and you can easily wrap them and bring them to work for a healthy snack.
If you try these, let me know how they turn out for you!
-R

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