Frixos Personal Chefing
Suitable for vegetarians
June 30, 2026
Halloumi Date Fig Bars
Prep Time
10
mins
Cook Time
30
mins
Serves
5
Ingredients
- 60g Pissourkotiko Traditional Sheep Halloumi, Charalambides Christis, finely grated
- 350g Pitted Medjool Dates
- 110g Dried Figs, stems removed
- 70g Raw Almonds, roughly crushed
- 80g Hazelnuts, roughly crushed
- 60g Walnuts, roughly crushed
- 40g Rolled Oats
- 4 tbsp Peanut Butter
- 2 tbsp Honey
- 1 tbsp Coconut Oil, melted
- 2 tbsp Sesame Seeds, toasted
- 2 tbsp Pumpkin Seeds, slightly toasted
- Pinch Fine Sea Salt
- 1 tsp EVOO, Extra Virgin Olive Oil
Instructions
- Add the finely grated halloumi in a pan over medium heat and add the olive oil. Cook for 5-6’, stirring continuously, until it dries and becomes lightly golden, slightly crispy and aromatic. Remove from the pan and allow to cool completely.
- Place the dates and dried figs in a food processor and blend until a thick, sticky paste forms. If needed, soften them first in warm water for a few minutes and drain well before blending.
- Add the peanut butter, honey, melted coconut oil and salt to the fruit paste and pulse briefly until smooth and cohesive.
- Transfer the mixture into a large bowl. Add the crushed almonds, hazelnuts, walnuts, rolled oats, toasted sesame seeds and the cooled halloumi. Mix well until everything is evenly combined and well coated.
- Line a 18x22 cm (or 20x20) tray with parchment paper, ensuring there is overhang on all sides for easy removal, and transfer the mixture into it. Press firmly into an even layer, ensuring it is well compacted.
- Sprinkle with the pumpkin seeds, pressing gently so they adhere to the surface.
- Place in the refrigerator for 2-3 hours until firm. For cleaner cuts, transfer to the freezer for 20’ before slicing.
- Remove from the tray and cut into bars or squares, depending on preference.
