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Flirty Rasberry Fig Bars

by August 25, 2017

Grain-free, vegan snack bars made with almond flour and fresh fruit.

Eating Style:

Dairy-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves:

16

Ingredients

Preserve
  • 6 dried figs, stems removed, chopped
  • ¾ cup fresh or fresh raspberries
  • ¼ cup apple juice
  • 1 teaspoon lemon juice
Crust
  • 2 ¼ cup finely ground blanched almond flour
  • 3 tablespoon coconut oil
  • 2 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon coconut sugar
Topping
  • 1 egg white
  • ¾ cup finely ground blanched almond flour
  • ¼ teaspoon ground cinnamon
  • 3 tablespoon coconut oil
  • 2 tablespoon maple syrup or honey
  • 1 cup sliced almonds
  • Pinch salt

Instructions

  1. Line a 9×9 square pan with parchment paper by cutting parchment paper lengthwise to fit, allowing the parchment paper to drape over the 2 sides. Oil remaining 2 sides with a dab of coconut oil. Preheat oven to 350F.
  2. Combine all preserve ingredients in a small saucepan. Bring to a boil, cover, and simmer for 10 minutes. Once complete, remove from heat and blend in a blender or food processor until smooth. Set aside.
  3. Place all crust ingredients in a food processor and process until smooth.
  4. Press crust dough into prepared pan and cook for 12-15 minutes until golden.
  5. Meanwhile, in a small bowl, combine all topping ingredients except egg whites. Set aside.
  6. In a separate bowl, with a hand mixer, whip egg whites until white and frothy. Set aside.
  7. Remove crust from oven and spread preserve over top while still hot.
  8. Then, spread frothed egg white, top with almond topping.
  9. Place back in the oven for 15-20 minutes or until golden [mine took 19 minutes].
  10. Remove from the oven and let cool for 1hr before cutting into bars.

Nutrition Information Per Serving

Calories:

242

Calories from Fat:

174.6

Total Fat:

19.4 g

Saturated Fat:

5.4 g

Sodium:

51 mg

Carbs:

11.6 g

Dietary Fiber:

4.1 g

Net Carbs:

7.5 g

Sugars:

6 g

Protein:

1.8 g

Hi! I’m Leanne

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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