I don’t know about you, but come 3pm every day I get a little hungry. I am usually still at school, working away on one of the million-and-a-half tasks that need to be done while also planning which yoga class I’ll catch before heading home for the night. If I forget to pack an extra snack, I end up stopping to pick something up - and it’s usually not the best choice. Better to think ahead and be prepared for those hungry moments!
These fig bars are a great snack option. I absolutely love fresh figs but they are just not available this time of year. Luckily, it’s easy to get your hands on some dried ones (Trader Joe’s sells them, among other grocers). Figs add a mellow sweetness without being incredibly overpowering. I’ve written about figs before and if you want to know some more health benefits, be sure to check out my recipe for Fig and Arugula Salad (and then bookmark it to make during fresh fig season because it’s delicious!).
To me, these bars taste like the gooey center of those cookies we used to eat growing up. You know, the ones that are extremely processed and not made with the best ingredients. You know the ones I’m talking about. These bars don’t have that same cakey outer layer, but the middle was always my favorite part anyway (and maybe it was yours, too!). If so, this recipe has your name all over it.
This snack is really easy to make. You can whip up a batch in about 5 minutes (with some additional chilling time, noted below). You’ll need just 6 ingredients, which means no fussing over a complicated recipe. They are very portable, a perfect afternoon treat, and insanely delicious. You may want to double the recipe because your kids will likely want to snatch these up as well.
8 dates, pitted
½ c dried figs, stems removed
1 c gluten-free oats
2 TBSP almond butter
¼ tsp vanilla
Pinch of sea salt
Add dates to a food processor and process until a giant sticky ball of dates comes together. Add the remaining ingredients and process until all ingredients combine to form a ball of dough. Line a baking dish with parchment paper. Scoop dough into dish and press into pan using the back of a wooden spoon until the surface is flat. It might help to add some water to the back of your spoon since this dough is quite sticky. Set in refrigerator for about 20 minutes and then remove from pan and cut into desired size. Store in airtight container for up to a week.
TIP: I used a small baking dish to make these bars. You could use a bread pan or approximately half of an 8x8 baking dish and get the same results. If you don’t want to bother with the squares, these could also be made into balls by taking portions and rolling it between damp hands. Either way, they are delicious!