“from fatfreevegan.com”
READY IN:
40mins
SERVES:
16
YIELD:
16 bars
UNITS:
US

Ingredients Nutrition

  • Filling
  • 8 ounces dried figs (one round package)
  • 4 ounces pitted dates
  • 2 tablespoons slivered almonds (optional)
  • 2 drops anise extract (optional)
  • 1 tablespoon agave nectar (or other liquid sweetener)
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 14 teaspoon cinnamon
  • 18 teaspoon ginger
  • Crust
  • 1 cup oats, ground in blender until fine
  • 1 cup oats, uncooked (not instant oatmeal)
  • 1 teaspoon baking powder
  • 14 teaspoon salt
  • 4 ounces unsweetened applesauce
  • 3 tablespoons agave nectar (or other liquid sweetener)
  • 14 cup water

Directions

  1. 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.
  2. Preheat oven to 375°F Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients, 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.
  3. Icing (optional):.
  4. 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.

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