- 3 TBSP of chia seeds (mixed with 6-9 TBSP of water in separate little bowl)
- 1.5 cups of raw walnuts
- ¼ of Medjool dates, pitted and finely chopped
- 1 tsp of ground pure vanilla bean
- Pinch of good quality salt
- 8 fresh figs, washed, stemmed and chopped or 1 cup of dried figs
- 1/2 cup of mixed seeds (sunflower, pepita, sesame…)
- 2 TBSP of nut-butter (e.g. almond, or peanut, for a nut-free version use tahini)
- 3 TBSP of rice malt syrup
- Optional: add 1-2 TBSP of unsweetened nut-mylk (e.g. almond mylk) is mixture is too dense
- Fit plastic wrap tightly into your baking dish, making sure to cut any ends that are hanging over.
- Put your chia seeds into a little bowl, add water and stir. Let it sit for 10 minutes stirring occasionally.
- Blitz your walnuts, dates, salt and pure vanilla bean in your food processor until fully processed.
- Carefully mix in your figs and various seeds, including your chia-seed water-mixture (which should have formed a glutenous gel by now).
- Add your choice of nut-butter, rice malt syrup and nut-mylk if using and stir until well combined and mixture sticky(Tip: Add your rice malt syrup by bit, so it is fairly evenly distributed or add to your mylk and dissolve)
- Spoon your bar mixture into the prepared baking dish. Press down your bar mixture firmly into the dish, using the back of a spoon or knife and freeze for about 45 minutes. Remove plastic wrap and cut into delicious bite sized bars! Store in container in fridge for 1 week or return to freezer (keeps for 3 months).