Fig Bars (Raw, No Bake)

Another spin on the date bars my mother makes, my great grandmother’s recipe, making them healthier and using figs. Both of my girls like figs and these are quick and easy to make for them for a healthy breakfast, snack, or dessert! Both girls like the fig cereal bars from Trader Joes so these are a cleanier version I can make and pull out for breakfast that the whole family loves! My youngest daughter helped me make them and we were so impatient we even pulled them out to eat them after 20 mins instead of an hour (or overnight is recommended) to “test” them.

Fig Bars
Makes an 8×8 pan, 16 big bars or 24 smaller bars

Crumble Topping and Crust:
1 1/2 c whole raw almonds or cashews
2 c oats, gluten-free
1/2 tsp sea salt
1 tsp cinnamon
1c Deglet or Medjool dates, pitted and roughly chopped (used Deglet as I had some I needed to use up, about 15 dates)
1/3 c organic coconut oil, liquid
1/4 c raw pecans, for topping, optional
Filling:
1lb, about 3 cups, organic Mission figs dried, steams removed
1/2 c warm water, plus a tablespoon or two as needed
2 TBSP coconut palm sugar

Line a square 9×9 pan with parchment paper going opposite ways. In a food processor, process the almonds or cashews, salt, cinnamon, and oats until a fine crumble forms. Add in the dates and process until crumbly coarse texture. Add coconut oil and process until sticky. Remove 3 1/2 cups from the food processor, and press firmly and evenly into the pan. Add pecans to the remaining mixture and set aside for the topping. Clean the food processor and add figs, coconut palm, and warm water and process until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tablespoon of water if needed, but you want the paste thick so I wouldn’t use more than 2 additional tablespoons. Scoop out the date mixture onto the crust and gently spread until even. Sprinkle the remaining mixture with the pecans and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. I cut into these after about 15 minutes to take some photos and because my youngest couldn’t wait so they were a little crumbly. So yes if you want you can serve them before refrigerating but they will be a little messy and soft (I would eat them this way but probably wouldn’t serve them this way). Cut into squares and serve. Store in the fridge or freezer. Enjoy!