Vegan Figgy Bars


Of course, our resident fig-lover, VeggieGirl was not shy about putting the sweet power of the fig to the test.  She is bravely entering a virtually sugar-free fig dessert (just a touch of agave) into a sugary baking contest, but if I dare say so, I think she has a pretty good shot!  VeggieGirl’s Figgy Bars may be sweet, but they are healthy enough for an afternoon snack, a lunchbox treat, or even a quick breakfast on-the-go!

By VeggieGirl – I happened to remember Susan posting a while back about her Skinny Figgy Bars recipe, and I knew that this would be a great entry for the Sugar High Fridays baking contest.

Since I made quite a few changes to the original recipe, I thought I would post my version, below. If the amount of water sounds like a typo, it is not – despite the large amount of liquid, the bars were still firm and delicious, with just the right amount of moistness! So, if you like a drier bar, then simply reduce the water (or, just use the original amount of water that the recipe calls for, and add more, as needed):

Figgy BarsFiggy Bars 2

As evidenced in the photo above (which was taken about a day-and-a-half after I made the bars), it is safe to say that these Figgy Bars were a hit (my family LOVED them, and said that they were better than the store-bought variety that they grew up with). I must admit, that while this recipe was certainly a little more challenging than previous baked goods that I have made, I was extremely pleased with the outcome (especially the taste! quite scrumptious!).

Figgy Bars (adapted from this recipe):


Vegan Figgy Bars
Prep time
Cook time
Total time
Serves: 16
  • Filling:
  • 8 ounces dried figs (one round package)
  • 4 ounces pitted dates
  • 1 tbsp. agave nectar (or other liquid sweetener)
  • ¼ cup water
  • 1 tbsp. lemon juice
  • ¼ tsp. cinnamon
  • ⅛ tsp. ginger
  • Crust:
  • 1 cup regular or quick oats, ground in blender until fine
  • 1 cup regular or quick oats, uncooked (not instant oatmeal)
  • 1 teaspoon baking powder
  • 4 ounces unsweetened apple sauce
  • 3 tbsp. agave nectar (or other liquid sweetener)
  • ½ cup water
  1. Snip off the figs' stems, and put them, the dates, and the almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients (gradually adding in the water), and process until mixed. Set aside.
  2. Preheat oven to 375 F.
  3. Combine the dry ingredients in a mixing bowl.
  4. Stir in the wet ingredients, mixing well to a thick consistency (if the mixture is still a bit wet, then let it sit for a few minutes before continue to stir).
  5. Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon).
  6. Spread the fig mixture evenly over the crust.
  7. Smooth the remaining crust mixture over the filling.
  8. Bake for about 30 minutes, or until lightly browned.
  9. Allow to cool completely before cutting into bars (I suggest waiting at least a few hours, before cutting).

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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