Healthy Fig Bars

Figs showed up on sale at the grocery store this last week!

figs

These little boogers look kind of funny but they offer a ton of options for flavor in both sweet and savory dishes. Shopping for fruits and veggies in season isn’t always possible or practical but when something IS in season it is often on sale, and therefore becomes a staple in our kitchen. The good thing about shopping like this is that it helps us out of a food rut and forces me to change up the flavors. Eating the same exact stuff week after week increases the likelihood of eating out of boredom, as well as limiting the nutrients going into the body. I didn’t grow up eating figs, which means using them just isn’t second nature to me. I’ve had to play around a bit, and we’ve enjoyed them on pizzas with goat cheese and arugula, in a Poblano Pepper and balsamic reduction on pork roast, and in the Healthy fig bars you see below.

I think I’ve made it abundantly clear that I really hate cooking that requires specific measurements or you risk failure. I like recipes that allow for creative interruptions, lofty measurements, and this-is-what-I-have-on-hand substitutions. So, that doesn’t really work for baked goods and little treats… hence the reason, this fig bar is perfect. Creativity can abound in this recipe. These are great as a pre-workout snack or post workout fuel. And most importantly, they are exquisite with a little vanilla ice cream on top!

 

Healthy Fig Bars

 

Crust:

2 Cups blanched almonds

½ Cup Ground Flax (I used golden flax)

8 Medjool Dates (ne seeds!)

3-4 T Organic Butter

1 T Sugar in the Raw

½ t vanilla

1/8 t salt

½ t cinnamon

 

Topping:

8 fresh Mission or Turkish Brown Figs

2-3 T Honey

½ t vanilla

Squeeze of fresh lemon (and some zest if you like!)

Cacao Nibs (optional)

In a food processor, place the almonds and grind until they are well crushed. Add the rest of the crust ingredients and blend until combined. Scoop this out and press into an 8 x 8 or 9 x 9 pan. Next, add the topping ingredients (except the cacao nibs, if you’re using them) to the food processor and blend until combined. Pour this over the crust and smooth to the edges. Bake at 350* for 10-15 minutes. Remove from oven and sprinkle with Cacao Nibs. Allow to cool completely before cutting. We store ours in the refrigerator. Enjoy!