Sweet and Tart Energy Bars

Directions

1. PROCESS: Remove and discard the fig stems. Add the figs, raisins and cherries to the bowl of a large food processor and process until all the fruits are finely chopped and beginning to fold in on themselves from the side of the bowl. Add all the remaining ingredients (except the salt, see notes) and continue to process until the plantain chips and coconut are incorporated and the mixture begins to resemble wet sand and begins to stick together. The mixture is done when it sticks together when pinched and can be formed into balls in your hand.
2. FREEZE: Line an 8×8 inch (20 x 20 cm) pan with wax paper, making sure there is a slight overhang on two sides. Transfer the fruit mixture from the food processor bowl to the pan and use your hands to press it into the pan to form an evenly thick layer. Use the overhanging wax paper to pick up the entire square of mixture and transfer it to the freezer for 30 minutes. This step is optional, but will make it easier to cut the bars cleanly.
3. STORE: Remove the fruit square from the freezer and use a sharp knife to cut it into 8 equally sized bars (or 16 squares). Because these don’t have any added oils or sweeteners, they should keep for a few weeks in an airtight container at room temperature with a little wax paper between bars. They’ll also keep nicely wrapped up tightly in the fridge for several weeks and the freezer for a few months. I like to cut them into smaller pieces and stash ’em in the freezer for when I want a sweet treat but don’t want to destroy my dinner by eating an entire batch.