Fig Bars

As a kid, I used to associate figs with Fig Newtons, since these fruit bars were a popular snack growing up. My well-meaning parents believed they were a healthy choice. Who could blame them when the labels read “Made with Real Fruit”? It sounded benign. Back then, we didn’t scrutinize ingredient lists the way we do now, so it never crossed their minds to question what was really in these popular fruit bars.

Fast forward to today, and our understanding of nutrition has evolved significantly. When we take a closer look at the ingredient list of our beloved “healthy” snacks, we see a different story. Fig Newtons contain ingredients like corn syrup, canola oil, processed sugar, soy, artificial flavors, preservatives, and gluten. I’m not even sure if there are real figs in them! For someone on a journey to heal from chronic illness like I am, these ingredients are a definite no-go.

This realization inspired me to create my own version of a fig bar that I could enjoy. I wanted something made with real figs and just a few wholesome ingredients. The result? A delicious, homemade fig bar that tastes like the real deal—everything a Fig Newton should have been but fell short. 

These fig bars are a testament to how easy it is to recreate nostalgic treats using familiar pantry ingredients. And trust me, once you try these, you’ll be shocked just how much better they taste! 

Filling:

• 1 cup chopped dried figs
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 1/2 tbsp maple syrup
• 1 tsp vanilla extract or vanilla bean powder
• 1/2 cup water

Crust:

• 2 cups dried mulberries
• 3 medjool dates, pitted

Instructions

1. Prepare the Filling: In a small saucepan, combine all the ingredients for the filling. Cook over medium heat for 5 minutes. As it heats, use a masher to crush the figs until you achieve your desired consistency. Personally, I prefer a slightly chunky fig filling.
2. Make the Crust: In a high-speed blender, blend the dried mulberries and dates until they form a pulverized mixture.
3. Form the Bottom Crust: Line a small container with parchment paper. Place half of the crust mixture into the container to form the bottom layer. Using your hands, firmly press down on the mixture to create a uniform crust, ensuring it is evenly compacted and holds together well.
4. Add the Fig Filling: Once the bottom crust is formed, evenly distribute the fig filling over it.
5. Form the Top Crust: Spread the remaining mulberry date mixture evenly over the fig filling to create the top crust. Repeat the process of forming the crust as described earlier for the bottom crust layer.
6. Freeze and Serve: Freeze the fig bars for a minimum of 45 minutes until firm. Then cut them with a knife to your preferred size, whether it be bite-sized pieces or larger bars. To preserve freshness, store the fig bars in an airtight container in the refrigerator for up to 5 days.

 

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A post shared by Amanda | Plant Based Recipes (@girlgonewildblues)