Cook and Clean with Kate

Figgy, date Breakfast Bars

Serves 9

These super easy raw and vegan delights entail no cooking at all. They make an ideal snack or on the run breakfast bite.

You can also add protein powder if you like, and vary the nuts and seeds.

I like to use the large, fresh medjool dates in this recipe because although they are more expensive you don’t have to pre soak the dates in water to make them easier to blend.

You will need a 20x20cm square tin with a removable base lined and greased with parchment paper.






What you need

125g medjol dates, de stoned

150g fresh figs, skin on and cut in half

4tbsp nut butter of your choice (always opt for palm oil free)

3 tbsp maple syrup

100g gluten-free porridge oats

25g roughly chopped almonds

5 tbsp mixed seeds

3 tbsp chia seeds

1 tsp cinnamon (optional)


What you do

Place the dates and figs in a food processer and whizz until the dates form a paste like ball. If they aren’t sticking add a drop of water until it does.

In a small saucepan heat the nut butter and the maple syrup over a very gentle heat for a minute or so until the nut butter becomes more pourable, and add this to the dates in the food processor.

Add the remaining ingredients and pulse until everything is combined. You don’t want to over mix it as you want to be able to see what’s in the bars.

Using a spatula spread the mixture into the prepared tin and push it down using your knuckles to help spread it out into each corner and level it out.

Place in the freezer for several hours until chilled and then remove and cut into equal size pieces.

You can keep the bars in the fridge in an air tight container or you can freeze them for up to one month.