Ingredients
Directions
Preheat oven to 375 degrees F. Line a loaf pan or 8x8” baking dish with parchment paper and set aside.
Make the fig paste: Add the figs and fresh water to a food processor and blend until smooth. Transfer the pureed figs to a small saucepan, add molasses, lemon juice, cinnamon, and nutmeg, and cook over medium heat. Cook, stirring occasionally, for 5 minutes or until the filling is bubbly and resembles spreadable fig paste.
Make the arrowroot slurry by combining the arrowroot powder with 2 tablespoons of water in a small bowl. Mix until the arrowroot is dissolved.
Stir the arrowroot slurry into the figs until the figs thicken and the liquid has evaporated (about a minute). Remove from heat and set aside.
In a large mixing bowl, add the oats, hemp seeds, almond meal, oat flour, baking powder, and salt, if using. Stir well to combine.
In a small bowl, add the mashed banana, date paste or maple syrup, plant-based milk, and vanilla extract. Mix well.
Add the wet banana mixture to the dry ingredients. Mix well to form a dough.
Spread half of the dough into the parchment-lined baking dish.
With a spatula, evenly spread the fig paste on top.
With clean hands, carefully crumble the remaining dough on top of the filling and gently press together to form the top layer. During this process, the fig paste does not need to be completely covered.
Bake for 30 minutes or until the crumble topping is golden brown. Let sit for 20 minutes to solidify.
Once completely cool, remove the fig bake by pulling the parchment paper out from the baking dish and transferring it to a cutting board. Cut into 2x2” bars. Keep in the refrigerator (see below for storage suggestions.)
Chef's Notes
Substitutions
Substitute maple syrup in place of molasses.
In place of banana, try apple sauce.
Prep Ahead
Prepare the date paste ahead of time. Store in an airtight container in the refrigerator for up to 5 days.
Whole Food Sweetener
Use date paste in place of molasses.
Flour-free
Instead of using oat flour, grind organic whole oats to a meal-like texture.
Storage
Store leftover fig bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Ingredients
Directions
Preheat oven to 375 degrees F. Line a loaf pan or 8x8” baking dish with parchment paper and set aside.
Make the fig paste: Add the figs and fresh water to a food processor and blend until smooth. Transfer the pureed figs to a small saucepan, add molasses, lemon juice, cinnamon, and nutmeg, and cook over medium heat. Cook, stirring occasionally, for 5 minutes or until the filling is bubbly and resembles spreadable fig paste.
Make the arrowroot slurry by combining the arrowroot powder with 2 tablespoons of water in a small bowl. Mix until the arrowroot is dissolved.
Stir the arrowroot slurry into the figs until the figs thicken and the liquid has evaporated (about a minute). Remove from heat and set aside.
In a large mixing bowl, add the oats, hemp seeds, almond meal, oat flour, baking powder, and salt, if using. Stir well to combine.
In a small bowl, add the mashed banana, date paste or maple syrup, plant-based milk, and vanilla extract. Mix well.
Add the wet banana mixture to the dry ingredients. Mix well to form a dough.
Spread half of the dough into the parchment-lined baking dish.
With a spatula, evenly spread the fig paste on top.
With clean hands, carefully crumble the remaining dough on top of the filling and gently press together to form the top layer. During this process, the fig paste does not need to be completely covered.
Bake for 30 minutes or until the crumble topping is golden brown. Let sit for 20 minutes to solidify.
Once completely cool, remove the fig bake by pulling the parchment paper out from the baking dish and transferring it to a cutting board. Cut into 2x2” bars. Keep in the refrigerator (see below for storage suggestions.)
