⁠Ingredients

• Coconut oil, for greasing⁠

• 360g (2 cups) dried soft figs, pitted and chopped⁠

• 475ml (2 cups) water⁠

• 230g (1 cup) almond butter⁠

• 300g (3 cups) rolled oats (gluten-free)⁠

• 120g (1 cup) raw cashews⁠

• 140g (1 cup) sunflower seeds ⁠

⁠Method

1. Pre-heat the oven to 160ﹾC/350ﹾF/Gas mark 3 then grease 25cm x30m baking tray with coconut oil and line with baking paper. ⁠

2. Place figs and water in a saucepan, bring to the boil then reduce and simmer until soft. Tip cooked figs into a food processor and blend into a smooth puree.

3. Pour into a mixing bowl and add the almond butter. Add all the remaining ingredients to the food processor and pulse until very finely chopped. Not too crunchy, not as fine as flour.⁠

4. Add the dry mix to the bowl with the fig and almond butter mixture and stir vigorously with a wooden spoon until fully combined and every bit of the dry mix is coated in the fig and almond butter.  

5. Spoon into the prepared baking tray, spreading the mixture into an even layer 2-3 cm deep.

6. Place in the oven and cook about 20 minutes.

7. Remove, cut into bars and leave to cool.