From the December/January 2020 issue
Prep Time: 30 mins plus chill time
Cook Time: 0
Servings: 4


  • 1-3/4 cups raw almonds
  • 1-1/4 cups dried figs, stems removed, chopped
  • 1 cup unsweetened shredded coconut, plus more for topping
  • 1/4 cup coconut butter, softened
  • 1 TBSP raw honey
  • 2 tsp pure vanilla extract
  • 1/2 tsp sea salt
  • 6 oz dark chocolate, chopped
  • 1 TBSP coconut oil
    For topping: flaky sea salt


  1. Line a 9-by-13-inch baking dish with parchment paper so the paper is larger than the bottom of the pan. Set aside.
  2. In a food processor, pulse the almonds until finely chopped (don’t overprocess). Add the figs, coconut, coconut butter, honey, vanilla, and salt. Process until mixture is finely chopped, well combined, and holding together. Press evenly into the prepared baking dish. Place in refrigerator while you make the chocolate topping.
  3. Place the chocolate and coconut oil in a bowl set over a pan of simmering water. Stir occasionally until melted and combined.
  4. Remove the baking dish from the refrigerator and, working quickly, pour the chocolate mixture over the top and spread into an even layer with a rubber spatula (it will be a very thin layer). Sprinkle with additional coconut and flaky sea salt. Refrigerate until firm, at least 2 hours.
  5. When the bars are ready, use the parchment paper’s edges to remove the slab from the pan. Place on a cutting board and cut into 24 bars. Serve. Store extras in a covered container in the fridge for up to 1 week, or freeze for up to 3 months.