Carrot-Fig ‘Nola Bars

Courtesy: Jess @


  • 1/4 cup chopped pecans (you can use salted and roasted)
  • 1/4 cup chopped dried figs – about 3 medium figs
  • 2 tablespoon raisins
  • 2 tablespoon chia seeds
  • 1 tablespoon sunflower nuts
  • 1 tablespoon The Organic Whey™
  • 3/4 cup quick oats (Rolled would work, too, and likely be better)
  • 1/4 cup puffed rice
  • 1/4 cup puffed millet
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch of ginger
  • pinch of salt
  • 1/4 cup nut butter
  • 2 tablespoon honey (bare minimum – and if you’re baking these, double it. For whatever reason – the baked ones turned out a little less sweet)
  • 4 tablespoon water (If you use more honey, just cut back. And if you’re baking, you can substitute with almond milk)
  • 2 tablespoon milled flax
  • 1/2 cup grated carrot
Oi! That list looks long!! but it’s not difficult, though – and really, open to interpretation. (1/2 cup puffed grains to sub the rice & millet, walnuts rather than pecans, maple syrup rather than honey, nix the chia seeds, etc. etc. etc.) 1. Combine the first 13 ingredients in a medium sized mixing bowl. 2. In a smaller, microwave-safe bowl, nuke your nut butter, honey, and water for a few seconds. Stir the mixture while adding in the milled flaxseed and grated carrots. 3. Combine the ingredients of two separate containers and mix. 4. If leaving raw: press down very firmly in a Tupperware-type container – or something you can cover and refrigerate. Allow to chill before cutting. 5. If baking: pack down very firmly in an oven-safe casserole type dish, sprayed lightly with cooking spray. Drizzle a little bit of honey on top, and bake at 400°C for 15-20 minutes. Allow to cool before cutting.

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