Blend the pumpkin seeds up in your blender or food processor, until you get a flour-like consistency. Some chunks are OK. You’re going for flour, not butter, so it’s better to slightly under-blend than to over-blend. Transfer to a bowl with the cocoa powder and sea salt, and use a whisk or fork to incorporate these together well.
Throw the figs in the blender with the maple syrup, and blend until you have a sticky paste.
Add the fig mixture to the bowl with the pumpkin seed/chocolate mixture, and use your fork to mix things up until they get crumbly. At this point, it’s time to dig in with clean hands and knead until you get a nice dough that’s slightly sticky.
Line a loaf pan with parchment paper, and press the fig mixture into the bottom, spreading it evenly. Pressing the top with parchment paper will help here. Sprinkle the coconut flakes evenly over the top, and use a piece of parchment paper to press it down, so the coconut flakes stick firmly to the top and you get a nice, flat top on your bars.
Stick the pan into the freezer for 30 minutes to chill, then remove from the pan and slice into 8 bars. Store the fig bars in an airtight container in the refrigerator with parchment paper between layers, if you have to stack them. They will keep for about a week.
Serving: 1g | Calories: 155kcal | Fat: 3g
Prep Time 30minutes
Chilling Time 30minutes
Total Time 1hour
Course Dessert, Snack
Keyword fig bars, raw fig bars
Salted Chocolate Fig Bars from Glue & Glitter, https://www.glueandglitter.com/are-figs-vegan-fig-bars/