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  • Prep-time: / Ready In:
  • Makes 16 bars

Dried figs are simmered and blended into a creamy paste with vanilla and lemon juice to bring out the natural sweetness of this delicious Mediterranean fruit. Almond flour lends nutty richness to the oat-based crust, and a crumbly walnut topping adds a satisfying crunch to create finger-licking-good fig bars. Gluten-free and packed full of good-for-you ingredients, these tasty treats are ideal as an afternoon snack.

A stack of gluten-free fig bars against a dark background

Ingredients

  • 2 cups dried Mission figs
  • 1 tablespoon lemon juice
  • 2 teaspoon pure vanilla extract
  • 1½ cups gluten-free oat flour
  • 1 cup almond flour
  • 1 cup pitted dates
  • ¾ cup raw cashews
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¼ cup walnuts
  • 2 tablespoons gluten-free rolled oats

Instructions

  1. Preheat oven to 350°F. Line a 2-quart square baking dish with parchment paper.
  2. For filling, in a small saucepan combine figs and 1 cup water. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until figs are soft. Transfer figs and cooking liquid to a blender or food processor. Add lemon juice and vanilla. Cover and blend until smooth.
  3. For crust, in a food processor combine the next six ingredients (through salt). Process until well combined. Add ½ cup water, 2 tablespoons at a time, and process until mixture comes together into a ball. (You may not use all the water, depending on how dry the dates are.) Press crust mixture into bottom of prepared baking dish.
  4. For topping, in a small food processor combine walnuts and oats. Pulse a few times until mixture is small crumbly pieces. Add 2 tablespoons water; pulse three to five times or until pieces are pea-size and crumbly.
  5. Spread fig filling over crust in baking dish. Sprinkle with topping. Bake 40 to 45 minutes or until topping is golden brown. Let cool 10 minutes in baking dish. Using parchment paper, remove bars from baking dish. Cool completely on a wire rack. Cut into 16 bars.
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Comments (12)

(5 from 6 votes)
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Louise LeBlanc2 months ago
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I used Smyrna dried figs because those are the ones I had on hand, this recipe turned out delicious. I didn’t know that cooked figs could taste so sweet.

Brian2 months ago
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This is a great recipe, easy to make and incredibly tasty!

Willi3 months ago
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Anything that will substitute for the baking pwd/ soda? In recipes? Like the fig bars?

Kendra level4 months ago
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These are always a favorite! Friends always want these when we go to parties.

Phathi5 months ago
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So yummy, made mine with fresh figs and doubled the topping.

Monika7 months ago
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This was excellent!

I used dried Smyrna figs because that was what I had in the house. After reviewing the comments below I added more water in making the crust, and doubled the walnut/oat topping portion.

Everyone in the house loved it! Can’t believe I found a gluten-free, vegan, no sugar added, healthy plant based desert that is really good!

Susan8 months ago
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Sorry, but not good for me. Crust is dry and fig layer is bitter. Topping is barely enough to cover anything… need to triple the topping ingredients.

Mission figs were not something I’ll use again. [I know I like the brown turkish figs in other dishes.] I also think this recipe could be improved with fresh, not dried figs.

I hate to lose my time and ingredients, so I peeled off the fig topping and I plan to use the base crust as a crumble for some parfaits or something with yummy fruits for moisture.

Thomas Henry Uhland8 months ago
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These bars are so easy to make and so delicious. This recipe is a keeper.

Colin H8 months ago
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Could you use this recipe to make bars with other fruits like Blueberries, or another berry? Dates?
It looks like you can if you prepare the fruits. Am I off base here? I loved the starbucks blueberry bar and I wanted to replace it with a recipe from fok and I think this is it. Let me know please.

Helen5 months ago
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Are they ok to freeze?

Andrea8 months ago
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I hope this is available soon for the Meal Planner!

Steven, FOK Support8 months ago
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It is in the queue for adding and should be synced within the coming weeks, Andrea!

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Katie Simmons

Katie is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website.

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