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healthy homemade fig bars

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.

Course Dessert, Snack
Keyword healthy homemade fig bars, plant-based, vegan snack recipe
Prep Time 1 hour 15 minutes
Cook Time 23 minutes
Total Time 1 hour 38 minutes
Servings 6 bars
Author Taavi Moore

Ingredients

  • 1 tbsp flaxseed meal
  • 2 tbsp water
  • 1 cup (135g) all-purpose flour
  • ½ cup (44g) oat flour
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp baking powder
  • ¼ tsp salt
  • 6 tbsp melted, vegan butter
  • 1 tsp vanilla extract

Fig Filling

  • 1 cup dried black mission figs, soaked in boiling water for 20 minutes then drained
  • 3 tbsp maple syrup
  • 2 tsp orange zest
  • 1 tsp juice from an orange

Instructions

  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, spices, baking powder, and salt. Add flax egg, melted vegan butter, and vanilla extract. Use a wooden spoon or spatula to combine until a soft dough forms. It will be slightly sticky, but malleable enough to form into a ball. Form dough into a ball, wrap in 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 350°F. Line a baking sheet with a silicone baking mat or parchment paper. On a lightly floured surface, roll out the dough to about a 7x9.5” 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.

Recipe Notes

SubstitutionsI have not tested this recipe with any substitutions. However, a gluten-free all-purpose blend may be substituted for the all-purpose flour. Additionally, coconut sugar can be used in replace of brown sugar. 

Storage: Store bars in an airtight container for up to 1 week.