3 Tlbs Alchemy Supergreens
1 cup almonds (activated)
1 cup desiccated coconut
3/4 cup cashews
1 cup oats
1/4 cup chia seeds
2 decent pinches of himalayan rock salt
10 soft Medjool dates, pitted*
10 soft and fat dried figs, stalks removed*
1 Tlbs vanilla paste or powder
2 Tlbs mesquite powder
2 Tlbs coconut oil
1/4 cup coconut butter
3 Tlbs coconut flower nectar


  1. First, blitz the almonds, coconut, cashews + one good pinch of salt in a food processor until nuts have broken down (but still a little chunky).
  2. Transfer to a large bowl and mix in the Alchemy Supergreens, oats +chia seeds.
  3. Now make the fig + vanilla caramel: in the food processor, add the dates, chopped figs, vanilla, mesquite powder, coconut oil, coconut butter, coconut flower nectar + another good pinch of salt.
  4. Blitz till well combined and a nice thick dough has formed.
  5. Add this to the mixing bowl, then thoroughly massage all ingredients together till well combined. If your mixture feels a little dry, add a little more coconut oil.
  6. Line an 8×8 inch baking tin with baking paper and press the mixture firmly inside – use the back of a spoon to flatten out the surface.
  7. Pop in the freezer to harden for half an hour or so, cut into 10 equal sized bars, or 20 decent bites + store in an airtight container in the fridge.

*If your dates or figs aren’t soft and juicy, soak them
in warm water for 15 mins to soften them up. This will help the blending process. Make sure you drain them and pat them dry a little if you do this.