California Fig Almond Pepita Bars

Servings: ½ sheet tray, 40 portions

Shelf Life
7 days


  1. In a stand-up mixer, combine whole almonds, sliced almonds, oats, almond flour, flax seeds, sea salt, pumpkin seeds, fig powder, and fig pieces.

  2. In a medium, heavy-bottomed saucepan, add the honey and agave nectar; bring to a boil over high heat.

  3. Cook syrup to 240 degrees Fahrenheit; then remove from heat.
    Add the almond butter and fig paste to the syrup mixture and incorporate thoroughly.

  4. Pour the almond butter and syrup mixture into the stand-up mixer. Using the paddle attachment, coat the dry ingredients thoroughly.

  5. On a half-sheet tray lined with parchment, evenly lay out the mixture.

  6. Once cool, remove from sheet tray and cut into 40 equal portions.

    Store in an airtight container