Almond Date Bars

I'm always looking for a treat that looks like I'm splurging, but that is guilt free.  Namely, I  was looking for a sweet and filling bar that I can bite into when I'm on the run, but not one that's packaged with all sorts of difficult-to-pronounce ingredients.  I wanted simplicity...three or four ingredients tops and I'd be happy.  And this is the finished product.  High in fiber, packed with iron and just delicious.  So easy to make, wrap up, and have with you in your bag when you need a sweet but filling fix.  

2 cups dried figs, hard ends cut off, chopped

1 cup sliced or chopped almonds

water (about 1/4 to 1/2 cup)

organic unsweetened shredded coconut

In a food processor, combine figs and almonds until fine and crumbly. Alternatively, you can save 1/4 cup of the almonds and add them in at the end if you wanted to see bigger almond chunks.  As the machine runs, add a tablespoon of water at a time, just until the mixture starts to stick together like a dough.  


In a casserole dish (8x8 works well), dust the bottom with an even layer of shredded coconut.  With your hands, pat the dough down so that it's evenly distributed with an even thickness.  You can also roll the date/almond mixture with a mini pastry roller if you have one, to create a flat top.  Dust the top with some more coconut, just enough to cover, and pat it down.  


For an alternate taste, you can make these mocha flavored by adding 1-2 tablespoons cacao powder, and sprinkle with cacao nibs at the end.  You may also add any seasonings you like - a dash of salt, some cinnamon, anise, clove, anything that floats your boat.  


Refrigerate at least 2 hours so that it solidifies and settles, and then cut into bars.  You can wrap these up or keep them in the casserole dish, but they keep very well and for a long time (unless you and your family decide to eat them in two days like we did). Enjoy!