Figgy bars!

I love figs!

I love dates!

So lets concentrate on combining them in one delish bar.

I love eating these guilt free, fibery, protein, magnesium filled bars! So many good things in them. Hope YOU know how to say no... because I find it hard to say no to these babies.

Enjoy making these with your little ones and teach them that adding white sugar is not always necessary.

For Crust:

  • 1 cup of dried raw figs
  • 1 T ground flaxseed (only use for fresh fig filling)
  • 3 cups raw almonds
  • 1/2 cup ground flaxseed
  • 1 cup raw medjool dates
  • 1 tsp vanilla extract
  • 1-2 T unsweetened flax or hemp milk (or use dairy if you must)

For Fig Filling:

  • For Crust/Crumb Layer:
  • Using  wax paper, fit a piece inside a 9x9 inch baking pan. Make sure piece is well fitted on the inside and hangs over sides. It doesnt have to be perfect.
  • Place fresh figs in food processor and process until smooth.
  • Add in ground flaxseed.
  • Remove from food processor and set aside. Empty the food processor for the next ingredients.
  • Add almonds, flaxseed and dates to food processor and process for 1 minute.
  • Add in vanilla extract and almond milk (starting with 1 T and adding another if mix is dry) and continue processing until mixture turns  into a sticky ball.
  • Take 2/3 of mixture and flatten inside wax wrapped baking pan using hands. Make sure the crust is even.
  • Top with figgy filling. Spreading over crust using a spatula.
  • Take remaining mixture and crumble over bars. Flatten those pieces over fig filling just slightly as a topping (use a spatula or spoon).
  • Place in freezer for 30 minutes.
  • Remove from freezer and pull bars out of pan by lifting up the wax paper
  • Cut into 12 bars.

Notes:

Store in the fridge covered for up to a week.

Freeze airtight for up to a month.