Skinny Figgy Bars

BACK TO BLOG LAND!!!!! Its been a long time and if you want to talk about technical difficulties?? I AM YOUR GIRL!   OK…back food! Tis the holiday season and the spirits, the cheers and cookies!  Sweets are abundant and I have to admit, I have had my fair share. :)
At work we had a cookie exchange (this is the first one I have ever done! Sheltered…I know!) so I wanted to bring a more healthful, wholesome choice as on option for a nutritious indulgence…its the RD in me, I can’t help it!
This recipe was first made by my good friend Mary Tidwell who use to have her own food blog, turned super cute new baby blog.  If you like fig will LOVE this version. I am really into figs right now and am loving it as a holiday flavor.  This recipe is unmodified from Fat Free Vegan as it is perfect without any changes!

figgy bars

8 ounces dried figs (one round package)
4 ounces pitted dates
2 tbsp. silvered or chopped almonds (optional)
2 drops anise extract (optional)
1 tbsp. agave nectar (or other liquid sweetener)
2 tbsp. water
1 tbsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. ginger
1 cup regular or quick oats, ground in blender until fine (use a gluten free oat for a gluten free dessert!)
1 cup regular or quick oats, unground
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces unsweetened apple sauce
3 tbsp. agave nectar (or other liquid sweetener)  I did use honey
1/4 cup water


  1. Preheat oven to 375 F.
  2. Make the filling: Snip off the figs’ stems, and put the figs, dates, and almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients and process until mixed. Set aside.
  3. For the crust, combine the oats (ground and unground), baking powder, and salt in a mixing bowl. Stir in the apple sauce, agave nectar, and water, mixing well to a thick consistency. Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon or your hands). Spread the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling. Bake for about 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars.
  4. Icing (optional): Mix powdered sugar (about 3 tbsp.) with a little water (Start with 1/2 tsp.) until the right consistency. Add vanilla or almond extract to taste (just drops). Drizzle over top of bars before cutting.

Preparation time: 15 minute(s) | Cooking time: 30 minute(s)

Number of servings (yield): 16

Makes 16 bars. Each bar (with almonds) contains: 117 Calories (kcal); 1 g Total Fat; (10% calories from fat); 2 g Protein; 26 g Carbohydrate; 0 mg Cholesterol; 67 mg Sodium; 4 g Fiber

tis the season
Question:  Do you have  traditional cookie or sweet that is mandatory every year?? 
Have a very FIGGY holiday!!!  ~Teri xoxox
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8 thoughts on “Skinny Figgy Bars

  1. These sounds amazing! I love making my own granola bars with figs, but I use molasses. I wonder if that would work in this recipe? I love the addition of dates as well. Yum. My favorite holiday sweet is rocky road fudge. My cousin makes it every year.

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