Figgy Fuel Bar Recipe

• 2 cups whole raw almonds
• 1 cup dried black Mission figs (about 6 ounces), stemmed and halved
• 2 cups dried Medjool dates (just under 1 pound), pitted
• 3 tablespoons natural smooth unsalted almond butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1/4 teaspoon finely ground black pepper
• 1 cup crispy brown rice cereal

1. Heat the oven to 350°F and arrange a rack in the middle. Place an 8-by-18-inch piece of waxed or parchment paper in an 8-by-8-inch (or two 9" loaf) baking pan(s); set aside.
2. Place almonds on a rimmed baking sheet in a single layer and bake, stirring halfway through, until fragrant and light golden brown, about 10 minutes. Transfer to a wire rack to cool completely.
3. Place figs in the bowl of a food processor fitted with a blade attachment and process until finely chopped, about 1 minute. Transfer to a small bowl.
4. Place cooled almonds in the food processor and pulse until finely chopped and the texture of fine meal, about 25 (1-second) pulses. Add dates and process, stopping to scrape down the sides as needed, until dates and almonds are combined and dates are finely chopped, about 45 seconds. Add almond butter, vanilla, cinnamon, salt, pepper, and reserved chopped figs and process until evenly combined, stopping to scrape down the sides as needed, about 45 seconds. Transfer mixture to a large bowl. Add rice cereal.
5. Using your hands, knead the cereal into the fig-date-almond mixture until evenly incorporated, about 3 minutes. (The cereal will break up as you mix it.)
6. Transfer mixture to the prepared baking pan and, using your hands, pat it into an even layer to the edges of the pan. Fold the waxed or parchment paper over and press down on it with the bottom of a measuring cup or a flat-bottomed cup until the mixture is firmly packed and the top is smooth. Freeze for 30 minutes or refrigerate overnight.
7. Lift the paper and the energy bar slab out of the pan and place on a cutting board. Remove and discard the paper. Cut the slab into 4 squares, then cut each square into 4 (4-by-1-inch) bars to form 16 bars total. Wrap each bar in plastic wrap. Store at room temperature for up to 5 days or freeze for up to 3 weeks; let frozen bars come to room temperature before eating.