Raw Fig Protein Bars
As the sunny spring weather really starts to show it’s face, we are opting more for outdoor activities to free ourselves of the winter fever. Hiking, camping and even just playing outside with our kids becomes a daily practice. Though we do this throughout winter, the warmer weather really prompts us to get moving and feel the fresh air rush through our lungs. With more movement comes the need for on-the-go snacking; especially if you have kids who seem to always need a protein boost.
These protein bars are filled with tasty dates, figs, nuts, seeds and spices. The combination of almost all of the different flavors and ingredients you may already have stocked in the pantry gives way to a delicious raw bar. Wrap up and take with you on your daily hikes and weekend camping trips. These bars do best when kept in the fridge, but manage in your lunch bag when you get moving. Make at the beginning of the week to have as a smart snack for anytime and everyone.
Is it a sunny day where you are located? Go on and get outside. Go on a hike with your kid strapped to your back, or play catch with your dog on the front lawn. There is no better time to start moving than right now.
After processing together all the ingredients and putting in a dish, I let it sit overnight to set. In the morning I cut into pieces and stored.
Enjoy!
What You’ll Need:
- 12 dates, pitted
- 12 dried figs, stems removed
- 1/2 cup raw walnuts
- 1/2 cup raw cashews
- 1/4 cup raw sunflower seeds
- 1/4 cup raw pumpkin seeds
- 1 heaping T chia seeds
- 1 heaping T raw hemp hearts
- 1 heaping T raw, unsweetened coconut flakes
- 1 heaping T coconut oil
- 1 T matcha green powder, optional
- 1 tsp vanilla extract
- dash sea salt
- dash ground cinnamon
- dash ground ginger
- splash of water, if your mixture seems too dry and crumbly.
Note: feel free to substitute out any nuts and seeds to your choice; just as long as there is about the same amount of dry to wet ingredients.
What to Do:
- Add all your ingredients to a food processor and pulse until everything is in small bits. You will know you are done when your mixture all sticks together while processing.
- Press onto the bottom of a 9×13 (or smaller) inch square glass dish. Top with more pumpkin seeds and coconut flakes if desired.
- Store in fridge for at least an hour or overnight before cutting into small squares and storing separately wrapped in wax paper or plastic wrap.
Makes about 21 small bars
