Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

Download the app
  • 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


  • 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


  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.

Comments (6)

(5 from 3 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Monika2 days ago
Do you want to report this comment as inappropriate?

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!

Susan1 month ago
Do you want to report this comment as inappropriate?

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 Uhland1 month ago
Do you want to report this comment as inappropriate?

These bars are so easy to make and so delicious. This recipe is a keeper.

Colin H1 month ago
Do you want to report this comment as inappropriate?

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.

Andrea1 month ago
Do you want to report this comment as inappropriate?

I hope this is available soon for the Meal Planner!

Steven, FOK Support1 month ago
Do you want to report this comment as inappropriate?

It is in the queue for adding and should be synced within the coming weeks, Andrea!

Learn how to cookplant-based meals at home


Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Discover finger-lickin’good food with our app


Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
about the author

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.

A stack of gluten-free fig bars against a dark background see more from this author
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap