Raw Fig and Cherry Bars

Name: Raw Fig and Cherry Bars Recipe
Yield: 12
Ingredients: 2 cups ( 290 g.) raw natural almonds; 1/4 cup (30 g.) finely ground flax seeds; finely grated peel of 2 organic lemons; 1-1/4 cups (190-200 g.) quartered dried figs stems removed; 2 Tbsp. (30 ml.) to 1/4 cup (60 ml.) honey to taste (and depending on how dry the mixture is); 2 Tbsp. (30 ml.) raw alomnd butter; 1 cup (120-130 g.) organic dried tart cherries unsweetened; Lightly grease a 9″ x 9″ (about 20cm x 20 cm.) pan or line with parchment paper; In the bowl of a food processor (this recipe won�t work in a blender) combine the nuts and flaxseeds and process until you have a fine meal that begins to adhere to the sides of the processor bowl (it will appear as if the mixture has stopped spinning round the bowl). Do not overprocess; Add the lemon peel and figs and process again until well blended and the mixture resembles a coarse meal. Add remaining ingredients and process briefly to chop the cherries and create a moist �dough� (it will form a ball). Pinch a bit of the mixture between your fingers to test the consistency. If it sticks together and feels slightly moist it�s ready.; Turn the mixture into the pan and press down very firmly with your fist or the back of a metal spatula. The mixture should be very compact and solid.; Refrigerate until firm about an hour or at least 20 minutes. Cut into 12 bars and store in an airtight container in the refrigerator or wrap each bar individually in plastic wrap. The bars will keep refrigerated for up to two weeks.

Number of Servings: 12

Ingredients

2 cups ( 290 g.) raw natural almonds1/4 cup (30 g.) finely ground flax seedsfinely grated peel of 2 organic lemons1-1/4 cups (190-200 g.) quartered dried figs, stems removed2 Tbsp. (30 ml.) to 1/4 cup (60 ml.) honey, to taste (and depending on how dry the mixture is)2 Tbsp. (30 ml.) raw alomnd butter1 cup (120-130 g.) organic dried tart cherries, unsweetenedLightly grease a 9″ x 9″ (about 20cm x 20 cm.) pan, or line with parchment paper In the bowl of a food processor (this recipe won�t work in a blender), combine the nuts and flaxseeds, and process until you have a fine meal that begins to adhere to the sides of the processor bowl (it will appear as if the mixture has stopped spinning round the bowl). Do not overprocess Add the lemon peel and figs, and process again until well blended and the mixture resembles a coarse meal. Add remaining ingredients and process briefly to chop the cherries and create a moist �dough� (it will form a ball). Pinch a bit of the mixture between your fingers to test the consistency. If it sticks together and feels slightly moist, it�s ready. Turn the mixture into the pan and press down very firmly with your fist or the back of a metal spatula. The mixture should be very compact and solid. Refrigerate until firm, about an hour, or at least 20 minutes. Cut into 12 bars and store in an airtight container in the refrigerator, or wrap each bar individually in plastic wrap. The bars will keep refrigerated for up to two weeks.

Directions

Serving Size: makes 12 bars

Number of Servings: 12

Recipe submitted by SparkPeople user FOLKDANCE.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 273.6
Total Fat: 14.4 g
Cholesterol: 0.0 mg
Sodium: 2.7 mg
Total Carbs: 34.0 g
Dietary Fiber: 6.8 g
Protein: 6.6 g

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