• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » No-Bake and Raw Sweets

    Unbaked Fig Bars

    Published: Jul 26, 2014 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    It’s amazing to me that a dessert this good can be free of refined flour or refined sugar. These fig bars have all of the chewiness and sweetness of traditional Fig Newton cookies, but they’re made with wholesome almonds, oats, and real dried figs. From Choosing Raw: Making Raw Foods Part of the Way You Eat by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014. Photos by Hannah Kaminsky.

    Unbaked fig bars by Gena Hamshaw

    Unbaked Fig Bars

    These fig bars have all of the chewiness and sweetness of traditional Fig Newton cookies, but they’re made with wholesome almonds, oats, and real dried figs.
    5 from 1 vote
    Print Pin Rate Email
    Course: Raw sweets
    Cuisine: Raw / vegan / healthy
    Diet: Vegan, Vegetarian
    Keyword: Fig Bars recipe, how to make Fig Bars, no bake Fig Bars
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 9
    Calories: 157kcal
    Author: Veg Kitchen

    Ingredients

    Filling Ingredients

    • 3 cups water
    • 2 cups dried figs
    • 1 teaspoon vanilla extract

    Base Ingredients

    • 1 1⁄2 cups almonds
    • 1 1⁄2 cups rolled oats
    • 1 1⁄8 teaspoon sea salt
    • 6 pitted Medjool dates
    • 2 tablespoons pure maple syrup
    • 1 tablespoon melted coconut oil

    Topping Ingredients

    • 3 ⁄4 cup sliced almonds
    US Customary - Metric

    Instructions

    • Bring the water to a boil, and pour it over the figs. Let the figs soak for at least 1 hour (or for as long as 6).
    • Grind the almonds in a food processor fitted with the “S” blade until they’re relatively smooth. Add the oats and continue grinding until both are quite finely ground. Pulse in the sea salt.
    • Add the Medjool dates to the food processor, along with the maple syrup and coconut oil. Process until the mixture is evenly incorporated. Press into an 8–inch square baking dish.
    • Drain the figs, reserving the water they soaked in, and transfer them to a clean food processor. Process them with the vanilla. Add the soak water as needed, until you have the consistency of a fig jam.
    • Spread the fig mixture over the oat/almond mixture. The fig layer should be 1⁄4 inch thick, or a little thicker. Reserve extra fig mixture to use in place of jam on your favorite toast.
    • Top the fig layer with almonds. Refrigerate the bars for a few hours, until they set. Cut into nine squares, and enjoy.
    • Store the fig bars in an airtight container in the fridge. They will keep for up to 2 weeks this way.

    Nutrition

    Calories: 157kcal | Carbohydrates: 36g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 351mg | Fiber: 4g | Sugar: 29g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Fig Bars by Gena Hamshaw from Choosing Raw

    Visit Gena Hamshaw at Choosing Raw.

    • Explore more of VegKitchen’s No-Bake and Raw Sweets.
    • Sweet tooth still craving? Here are more Vegan Baking and Sweets.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing! 

    More recipes you may enjoy

    • Raw Vegan Strawberry Jam
    • Vegan Carrot Cake Bliss Balls
    • Chocolate Covered Apricots and Hazelnuts
    • Vegan Peanut Butter Cups

    Reader Interactions

    Comments

    1. Lizzie says

      October 16, 2014 at 5:15 pm

      These are amazing! They have become my go-to snack, and also, often enough, alongside a blended frozen banana, breakfast. I can't get enough of them! Thank you!

    2. Diane Markoff says

      November 24, 2016 at 9:20 pm

      I made these today and they tasted great, but the bottom did not solidify and was completely crumbly. I was unable to cut these bars, but had to scoop them out with a spoon. I followed the base recipe for ingredients with one extra date and a little over 1 tbls of oil, so I assume that I missed somewhere in the process. In the picture, your bars look great. How do I get the 'look' to match the taste?

    3. Nava says

      November 27, 2016 at 10:09 pm

      Hi Diane; sorry that this didn't work out for you. It's a contributed recipe and I'm not sure I can get its author to comment. However, I know the photographer well, and since she made this for the photo, I'll ask if she can help you.

    4. Nava says

      November 28, 2016 at 9:53 am

      Hi Diane, here's what Hannah Kaminsky, this photo's photographer (and sweets expert in her own right) had to say: "Hi Diane, hope I can help! It sounds like you simply needed to process the base mixture for a little bit longer. It will become stickier and more cohesive as the nuts and dates continue to break down and merge into a tacky sort of dough." I also hope this helps, Diane.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Chipotle Black Bean Burgers (Vegan)
    • Vegan Walnut Taco Meat
    • Fudgy Avocado Brownies (Vegan!)
    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media