Here’s the adult version of a childhood classic dessert, the Fig Newton! This gluten free fig dessert bar is packed with nutrient-dense ingredients without all the junk and processed sugars/flours.
It’s simple to make as long as you have, my favorite recipe tool, the food processor. The crust and the crumble topping of the fig bar are made up of rolled oats, walnuts, maple syrup, egg and oil. The fig paste is made of soaked figs, dates, vanilla extract and lemon juice.
Just make sure to soak the figs ahead of time in a bowl of water for a few hours to soften them up. Toss them in the refrigerator in a covered bowl. Then, when it’s time to make the recipe it’ll take you about 10-minutes to throw the rest of the ingredients together.
Allow entire pan to cool for at least 20-minutes prior to slicing.
Serve the bar for dessert with a scoop of vanilla ice cream on top! You can also have one of these fig bars for an afternoon pick-me-up snack.
This recipe complies with the following diets:
- Paleo- no
- Low FODMAP– no
- SCD– no
- Dairy free- yes
- Gluten free– yes
- Grain free- no
- Vegan- no
- Vegetarian- yes
- Keto- no
This recipe makes 12 gluten free fig dessert bars.
Serving size: 1 bar
Per bar (1/12 of the recipe): 278 calories, 15.7g fat, 30.6g carb, 5.3g fiber, 5.4g protein
- 1 1/2 cup dried mission figs, soaked in water for >2 hours, stems removed
- 2 cup dry rolled oats
- 1 1/2 cup raw walnut halves
- 4 tablespoons avocado oil (or any mild oil)
- 1 large egg
- 2 tablespoons pure maple syrup
- 1/2 cup Medjool dates, pitted, roughly chopped
- 1 1/2 tablespoons lemon juice
- 3 tablespoons water
- 1 1/2 teaspoons vanilla extract
- Preheat the oven to 350 degrees Fahrenheit. Grease an 8x8 inch baking dish and set aside.
- In your food processor, blend 1 1/2 cup oats, 1 cup walnuts, 3 T oil, 1 egg, 1 T maple syrup, and sea salt. Blend until a sticky dough forms.
- Press the dough evenly into your baking dish. No need to clean out the food processor for the next step.
- Pulse 1/2 cup oats, 1/2 cup walnuts, 1 T oil, and 1 T maple syrup until a rough crumble develops. Set the crumble aside in a bowl. Clean out the food processor for the next step.
- Make the fig bar paste by pureeing the figs, dates, lemon juice, water and vanilla extract.
- Press the paste evenly on top of the crust. Then, toss on the crumbles until the entire pan is covered.
- Bake for ~35-minutes. Allow the bars to cool for ~20-minutes prior to slicing.
- Per bar (1/12 of the recipe): 278 calories, 15.7g fat, 30.6g carb, 5.3g fiber, 5.4g protein