Seedy Fig and Nut Choc Bars

1. Lightly grease a 20cm x 20cm slice tin and line with non-stick baking paper.
2. Place the cacao, pumpkin seeds, sunflower seeds, almonds, oats and chia seeds in a large bowl and toss to combine.
3. Place the figs, syrup and coconut oil in a medium saucepan over medium-high heat.
4. Cook, stirring, for 4 minutes or until the maple syrup starts to bubble.
5. Working quickly, add the cacao mixture and stir to combine.
6. Pour into the tin and press down firmly, smoothing with the back of a spoon.
7. Refrigerate for 1 hour or until firm. Cut into squares.
8. Store in the fridge and enjoy!

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