Skinny Figgy and Date bars
Made my own version of these last night, so yummy. I did not add the icing, but feel free—
My added ingredients indicated with *, the crossed out ingredients I omitted from the original recipe:
Ingredients
Filling:
- 8 ounces dried figs
- 4 ounces pitted dates
- *1/4 cup shredded coconut
- *2 ounces pitted prunes
- *2 tbsp. flax seeds
2 tbsp. silvered or chopped almonds (optional)2 drops anise extract (optional)1 tbsp. agave nectar (or other liquid sweetener)- 2 tbsp. hot* water
- *4 tbsp. lemon juice
- 1/4 tsp. cinnamon
- *a few chunks of crystallized ginger
Crust:
- 1 cup regular or quick oats, unground
- *1/2 cup shredded (unsweetened) coconut
- *2 tbsp whole flax seeds
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 ounces spiced apple butter
4 ounces unsweetened apple sauce3 tbsp. agave nectar (or other liquid sweetener)- 2 ounces unsweetened apricot jam
- 1/2* cup water
Instructions
- Preheat oven to 375 F.
- Make the filling: Snip off the figs’ stems, and put the figs, dates,
and almondsinto the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients and process until mixed. Set aside. - 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. - 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
