A delicious, whole food, four-ingredient snack bar recipe.
- 135 g pumpkin seeds
- 100 g pecans
- 300 g dried figs chopped; any stems removed
- 100 g dark chocolate chips 75% or higher
- 2 tsp white miso optional
- salt for top; optional
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Place the pumpkin seeds and pecans on a baking sheet and bake in a 180C/350F oven for 8 minutes. The toasting REALLY enhances the flavour, so don't skip this step.
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While the nuts are roasting, melt the chocolate in a double boiler or microwave. If using the white miso, stir it in when the chocolate has melted.
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Add most of the toasted nuts to a food processor, along with most of the chopped figs. Blend until it makes a dark, doughy mixture that is just starting to "ball up" as it blends.
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Line a rectangular baking tin with baking parchment - I crumple it up to make it easier to fit. Press the fig mixture in until it is evenly spread. It will be stiff, so you will need to press with your hands or a spatula. You can also line the tin with clingfilm/wrap. Pour the chocolate over the mixture, spreading it to the sides with a spoon or spatula. Dot the top with chopped figs, pecans and a little salt. I also added some chocolate chips, mainly for the look!
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Pop the tin into the refrigerator for at least half an hour so that the chocolate sets. Cut into bars just when it sets (to prevent the cracks that you see in the images!) and cover and store until eating.
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The bars will keep in a lidded box in the refrigerator for about two weeks. I haven't tried to freeze them.
Feel free to use other kinds of nuts, just making sure to keep the same weights as given here.
Add any other flavourings to this that you like. Orange blossom water or rosewater would be nice. And of course vanilla, ginger or turmeric with black pepper would be winners, too. Make this recipes your own!