Tahini, dark chocolate, and fig bar recipe by Rozanna Purcell

Roz Purcell is one of Ireland’s most successful models and was the 2010 winner of Miss Universe Ireland. She now adds celebrity chef to her resume with her cooking blog, Natural Born Feeder.

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  • 200g soft figs
  • 150g mixed seeds
  • 1 tbsp vanilla seeds/powder
  • 2 level tbsp tahini
  • 1 tbsp maple
  • 70g dark chocolate (I used Lindt 90% but for vegan/dairy free check out iswari, moo free, LoveChoc, Seed & Bean and some of Aine's handmade chocolate range are suitable)



Place all the ingredients into a food processor and blend until there is little trace of figs left and just small fragments of seeds visible it should be a thick sticky paste.

Press this mix down into a lined bread tin and place in the freezer for 3-4 hours until solid.

Remove form the freezer and using a strong knife slice into fingers carefully( don't loose any fingers!)

Dip or coat half of each bar into the melted dark chocolate and place back into he fridge or freezer to set. Stir in the fridge.

These last up to 12 days if refrigerated.