Homemade Fig Bars

These fig bars made from scratch are the perfect on-the-go snack ideal for those summer road trips. These vegan fig bars are soft, sweet, and contain simple ingredients.

Why purchase fig bars at the store when you can make them in the comfort of your home? Yes, it may require some extra elbow grease, but I assure you this recipe is well worth it. These homemade fig bars contain a soft cookie exterior and a smooth figgy filling with a hint of orange.

Fig bars are so nostalgic for me. I basically grew up eating Fig Newtons, so this recipe tugs on my heartstrings. It’s such a simple and delicious snack that anyone can whip up.

I also love that this recipe contains simple ingredients. Don’t get me wrong, I love Fig Newtons, but this recipe is lower in sugar (if that’s what fits your needs).

I highly recommend doubling this batch, because I am sure they will be eaten up in no time.

How to make Homemade Fig Bars:

This is a simple, fuss-free recipe.

1. Combine flaxseed meal and water. Set aside for 5 minutes to thicken. 
2. In a large mixing bowl, whisk together the flours, brown sugar, baking powder, spices, and salt. Add flax egg, melted vegan butter, and vanilla extract. Use a wooden spoon or spatula to combine until a dough forms. It will be slightly sticky, but malleable enough to form into a ball. Form dough into a ball, wrap with plastic wrap, and refrigerate for 1 hour. 
3. While the dough rests, make the filling. In a food processor combine soaked and drained figs, maple syrup, orange zest, and orange juice. Process until a thick paste forms. Transfer to a glass jar or container and refrigerate until the dough is done resting. 
4. Preheat the oven to 350F. Line a baking sheet with a silicone baking mat or parchment paper. On a lightly floured surface, roll out the dough to about a 7×9.5” rectangle. Spread out enough fig paste to cover the centerline of the dough. Fold the dough over the filling like a pamphlet. 
5. Place dough seam side down onto the baking sheet. Bake for 23-25 min. or until slightly golden brown. Cool for 15 min. before cutting into six 1.5” bars. Store bars in an airtight container for up to 1 week.

Your Questions Answered:

How can I make this recipe gluten-free? I have not tested this recipe gluten-free, but you can try substituting the all-purpose flour for a gluten-free all-purpose blend. I have heard great things about Bob’s Red Mill and King Arthur Measure-for-Measure.

Is there a substitute for the brown sugar? I have not tested this recipe with another type of sugar, but I believe coconut sugar can replace brown.

Where do I find vegan butter? Vegan butter is available at most grocery stores. My favorites to use in baking are Earth Balance and Country Crock Plant Butter.

What figs do I use? I recommend black mission figs for this recipe. I have not tested it using fresh figs, but I believe it would work just eliminate the soaking.

I have leftover fig filling, what can I do with it? Treat the filling like a fig jam! It’s delicious on toast, topped on oatmeal and pancakes, or served with crackers.

How do I store the fig bars? Store them in an airtight container at room temperature for up to a week.

If you’re looking for more sweet snacks, you’ll also love these Chocolate Chunk Almond Granola Bars, this Peanut Butter Chocolate Chia Pudding, and these Oatmeal Trail Mix Cookies.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!

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