• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Journal
    • Recipes
    • Self
    • Lifestyle
  • Shop
    • Chocolate Sauces
    • Le Parfait Jars
    • Curated
  • Stockists
  • Portfolio
  • Work With Me
  • Contact
  • Cart
    • Account
    • Checkout

Delicious Monster

  • recipes
  • self
  • lifestyle
  • shop
Dried Fig & Almond Butter Bars
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest

Dried Fig & Almond Butter Bars

16th Mar 2021featured recipe, recipes 

Dried Fig & Almond Butter Bars are an easy no-bake healthyish treat that you can whip up in less than 10 minutes and be enjoying with a cup of tea or coffee in an hour.

I’ve had a bag of The Figary Dried Fig Slices in our cupboard for a couple of months now, which have been great for snacking on, but I thought this recipe would make good use of them and pair really well with Buttanutt’s Honey Almond Butter.

I also finished them off with a generous drizzle of my decadent 55% Semi-Sweet Chocolate Sauce (currently available for pre-order as part of my Easter Chocolate Sauce Gift Pack), which hardens when it cools.

Dried Fig & Almond Butter Bars

These bars are fudgy and fairly soft, so you need to place them in the freezer to firm up nicely before slicing. You can store them in the fridge or freezer and consume them within 1 week.

Ingredients

  • 1/2 cup The Figary Dried Fig Slices, chopped
  • 1 cup rolled oats
  • 1/4 cup honey
  • 1/2 cup Buttanutt Honey Almond Butter
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 2 tbsp chia seeds
  • 2 tbsp golden linseeds
  • 1/2 cup pumpkin seeds
  • 2 tbsp Delicious Monster 55% Semi-Sweet Chocolate Sauce

Method

  1. Line a loaf tin with baking paper, set it aside.
  2. Place all the ingredients, except for the Chocolate Sauce, in a mixing bowl and mix until combined.
  3. Spoon the mixture into the loaf tin and using the back of a spoon, a piece of baking paper or your fingers (you can always lick them afterwards because they’ll be sticky AF), press down and make sure the surface is as flat and even as possible.
  4. Drizzle with the chocolate sauce and place in the freezer for at least 45 minutes to firm up before slicing into bars.
 
Previous Post: « Condensed Cereal Milk
Next Post: Easy Easter Dessert Ideas »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi There! I’m Nicky.

Thanks for visiting Delicious Monster. I’m a photographer, content producer, product developer, curator the person behind Delicious Monster.

learn more about me here >
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest

SHOP LE PARFAIT




Latest Posts

Hot Cross Bun Wreath

Hot Cross Bun Wreath

Naturally Dyed Easter Eggs

Naturally Dyed Easter Eggs

Brown Basmati & Coconut Rice Pudding

Brown Basmati & Coconut Rice Pudding

Subscribe to Delicious Monster

Get access to exclusive content, recipes, promos, updates & new products by joining the mailing list below.

Meta

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Legal

  • Shipping Policy
  • Privacy Policy
  • Terms & Conditions
  • Returns & Refund Policy
  • Affiliates




✨15% OFF SALE✨ Was going to wait until Monday ✨15% OFF SALE✨

Was going to wait until Monday to announce this but it’s been a long week (😉) so decided why not now?! 

Get 15% off all of my Couverture Chocolate Sauces until the end of April. 

Delivery to major cities R80 and R100 to outlying areas 🚚 Link in bio to shop of here: https://mydeliciousmonster.com/product-category/chocolate-sauces/
Who said my couverture chocolate sauces were only Who said my couverture chocolate sauces were only good for pouring over ice cream? 

I made these delicious little frozen treats using @blooming_butter and my Caramelized White, Milk and 55% Dark (which is vegan, by the way) Chocolate Sauces. Two ingredients, that’s it. 

I’m also having a 15% Off Sale, so if you’ve been toying with the idea of getting your hands on these ridiculously good sauces, then there’s no time like the present. 

Link in bio to shop 🍫

#foodtographyschool #foodtography #couverture #couverturechocolate #chocolate #twoingredients #deliciousmonster
This time last year I was a day away from publishi This time last year I was a day away from publishing my first recipe ebook, after working my butt off for a solid three weeks without any off days. How far we’ve come since then. There have been a couple of twists, turns and (my favourite startup buzzword) pivots along the way, but I’ve tried to stay on course and true to myself. 

The truth is life can literally change overnight, the last 12 months is proof of that. This is a lesson I’m very grateful to have started learning long before 2020. 

Everything that I’ve been through and all the challenges I’ve had to face over the last few years were preparing me. I’ve had to fight to get to where I am today, although I’ve got much further to go.

“Love is never a fulfillment. Life is never a thing of continuous bliss. There is no paradise. Fight and laugh and feel bitter and feel bliss: and fight again. Fight, fight. That is life.” - D. H. Lawrence
✨ICE CREAM GIVEAWAY✨ Prize worth R3889 I’ve ✨ICE CREAM GIVEAWAY✨ Prize worth R3889

I’ve teamed up with @wooden_spoon_kitchen and @krups_sa to give you the ultimate Ice Cream Giveaway 🍨 

WHAT IS THE PRIZE?

* A Krups digital ice cream machine from @krups_SA  worth R1699
* A chocolate sauce hamper from @delishmonster_ worth R390
* A ticket for you and a friend to attend next Saturday's ice cream workshop at Ganico Estate from wooden_spoon_kitchen worth R1800

TO ENTER

Visit the relevant post on @wooden_spoon_kitchen and follow the instructions.

T&C’s 

*Competition closes on 15 April at 12:00 pm
*You and a partner should be available to attend the ice cream workshop at @helloganico on Saturday morning 17 April 
*Not sponsored, endorsed or administered by or associated with Instagram
A little throwback to 2018, when I stood inside @o A little throwback to 2018, when I stood inside @ottolenghi Spitalfields for about 20 minutes deciding what to buy, because the choices were somewhat overwhelming! These beautiful little tea time treats tasted as good as they look 👀
Hands up all you peanut butter fans out there, thi Hands up all you peanut butter fans out there, this ones especially for you! 

🥜@buttanuttspreads has just launched their NEW 100% Peanut Butter, which has already been eaten by the spoonful, spread over toast and apples, and stuffed into Medjool dates in this house over the last couple of days (keep an eye out for some recipe ideas in the works).

What makes this particular OG of the nut butter world different? It’s made using locally-sourced, dry-roasted, high-oleic peanuts (naturally sweeter with higher levels of good-for-you monounsaturated fats). 

It’s also produced in an allergen-controlled section of the @buttanuttspreads factory, which means that all of their other Tree Nut Spreads and Milks are still peanut-free 🙌🏼

#buttanuttpeanutbutter #gift
Two of my new favourite local magazines from @mode Two of my new favourite local magazines from @modernza_ 🙌🏼
Mostly recipe books and food mags, two dissertatio Mostly recipe books and food mags, two dissertations, books about treehouses, loads of plants, collectables and an assortment of spirits. A beautiful (colour-coded) bookshelf made by my super talented boyfriend, including the LEGO man mirror which hangs beside it. Styling by me with the help of my OCD... #shelfie
Copyright © 2021 · Delicious Monster · Hearten Made