Chef Katie Simmons 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, and follow her on Instagram and Facebook for updates.see more from this author
Amazing recipe! I use a mixture of mission and golden figs and double the topping. I made these for a dear friend who doesn’t eat gluten, dairy or sugar but everyone loves them!
I like making treats for a young diabetic, I really need the carb count! Why do you never list the nutrition facts?
These sound delicious! But where are the nutrition facts??
Came out fabulous. I was able to do it all in my blender, except I did add extra water to the bottom crust in a bowl. Really great recipe I will use frequently.
These bars are AMAZING! I’ve been making them for several months now and my family LOVES them! I’m wondering if they’re able to be frozen, and if so, for how long? Also, if I’m shipping some to people out of state, do they ship well?
I came here to ask the same thing1
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.
This is a great recipe, easy to make and incredibly tasty!
Anything that will substitute for the baking pwd/ soda? In recipes? Like the fig bars?
These are always a favorite! Friends always want these when we go to parties.
So yummy, made mine with fresh figs and doubled the topping.
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!
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.
These bars are so easy to make and so delicious. This recipe is a keeper.
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.
Are they ok to freeze?
I hope this is available soon for the Meal Planner!
It is in the queue for adding and should be synced within the coming weeks, Andrea!