My friend Liz shared this healthy recipe with us for vegan fig bars. She adapted her version ever-so-slightly from Fat Free Vegan. These marvelous squares make a delicious afternoon snack, a lunchbox treat, or even a quick breakfast on-the-go. They’re naturally dairy-free, egg-free, and even gluten-free, and use everyday ingredients from your pantry.
Liz says these bars are firm, but perfectly moist and delicious. They were a big hit with her family, who declared them better than store bought.
Special Diet Notes: Vegan Fig Bars
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
- 2 cups regular or quick oats, divided (certified gluten-free, if needed)
- 1 teaspoon baking powder
- Pinch salt
- 4 ounces unsweetened applesauce
- 3 tablespoons + 1 tablespoon agave nectar or other liquid sweetener, divided
- ½ cup + ¼ cup water, divided
- 8 ounces dried figs, stemmed
- 4 ounces pitted dates
- 2 tablespoons slivered or chopped almonds or walnuts
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- Preheat your oven to 375°F and grease an 8-inch square baking dish.
- Grind 1 cup of the oats into a flour in your blender, food processor, or spice grinder.
- To make the crust, add the freshly made oat flour, remaining 1 cup oats, baking powder, and salt to a medium mixing bowl, and whisk to combine. Add the applesauce, 3 tablespoons sweetener, and ½ cup water, and mix well. Let it sit while you make the fig filling.
- To make the fig filling, put the figs, dates, and nuts in your food processor and grind into a coarse paste. Add the remaining 1 tablespoon sweetener, lemon juice, cinnamon, and ginger, and begin processing. Gradually add the remaining ¼ cup water as it processes, until mixed.
- The crust mixture should have thickened a little, so mix it again.
- Press half of the crust mixture into the bottom of your prepared pan. Spread the the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling.
- Bake the bars for about 30 minutes, or until lightly browned.
- Allow to cool completely (a few hours is best), before cutting into fourths each way, to create 16 squares.