Indulgent Chocolate Fig Bars




139 per portion


2 tsps coconut oil, to grease tin

80g ripe banana

4 fresh figs, stems removed

40ml unsweetened almond milk (or use milk of your choice)

1 egg

100g oats (use gluten free if preferred)

15g cocoa powder

½ tsp ground cinnamon

30g vanilla or chocolate flavour whey or plant-based protein powder

¼ tsp sea salt

50g hazelnuts, finely ground

¼ tsp baking powder

20g dark chocolate (minimum 70% cocoa), cut into small chunks

How To

Preheat oven to 170˚C/ 350°F. Grease the base and sides of a 15x15cm baking tin and line the base with baking paper.

Place the figs, banana, egg and milk in a blender jug. Blend until smooth.

Place the oats, hazelnuts, protein powder, baking powder, salt, cinnamon and cocoa powder in a large bowl. Stir well to combine.

Add the chocolate chunks and the fig mixture to the dry mixture and stir well.

Spoon the batter into the tin.

Bake for 15-20 minutes, or until the the centre springs back lightly to the touch.

Allow to cool for 10 minutes in the tin then cut into 9 bars.

Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.

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