no: gluten, grains, dairy, eggs, nuts, soy
Ingredients:
2 cups soaked figs (calimyrna or black mission)
1 cup raisins, well packed
1/2 cup apricots, lightly soaked
2 tablespoons lemon or orange juice (fresh)
4 tablespoons coconut flour
1 tablespoon coconut cream or coconut oil (room temp, soft but not completely melted)
shredded coconut
Directions:
Soak the figs overnight in water (or, if in a hurry – simply soak in hot water for about 10 minutes)
Lightly soak the apricots in hot water for 5-10 minutes
Do not soak the raisins, just measure them and add to food processor
Drain the water and add figs and apricots to the food processor
Place the rest of the ingredients, except for the coconut flour, into the food processor and begin to blend
One well combined, add the coconut flour and blend until thoroughly mixed
Add some shredded coconut to the bottom of a rectangular glass dish
Using a spatula, scrape the fig filling into the glass dish (don’t try to spread it yet)
Since it’s rather sticky, the best way to spread it is to simply add some more shredded on top and it will spread easily into the rectangular dish (or coat your spatula with coconut oil, that will make it not stick too!)
Garnish with more shredded coconut and place in the fridge, covered, for a few hours
Cut into bar size pieces and bon appetit!!!