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Fig and date bars

Fig and date bars
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12 ingredients · 6 steps

Baked fig bars with an oat-almond date base and walnut crumble. Save ingredients, filling and baking steps.

The checklist

  • Dried Mission figs · 2 US cups
  • Lemon juice · 1 US tbsp
  • Vanilla extract · 2 US tsp

+ 22 more explained items

Time, servings and nutrition

DessertAmerican-style

Servings: 16 · 1/16 of this batch

Preparation
Cooking
Extra waiting
See the steps

Cooking includes 10 minutes simmering and up to 45 minutes baking. Add 10 minutes in the dish and complete rack cooling.

Approximate nutrition per serving

For 16 equal bars. Ground almonds approximate almond flour; date packing and brand differences affect the estimate.

Energy
≈ 210 kcal
Protein
5.1 g
Fat
8.1 g
Carbohydrate
33 g
Calculation details

Planning times use the upper end of stated ranges. Cooling and extra oven loads may take longer.

Calculated from ingredient amounts using USDA reference foods. Brands and portion sizes change the result.

Recipe notes: Fig and date bars

A layered bake cut into 16 bars. The dates belong in the base, while the figs make the filling. Keep the topping separate until assembly and leave enough time for the finished slab to cool before slicing.

Who this list is for

For home cooks preparing a dessert to share or portion ahead. Check the ingredient labels and the listed equipment before starting. Keep the recipe quantities together when planning your shopping.

Tips

  1. Read the labels

    Choose the plain, unsweetened products named in the list. Nut spreads, cocoa mixes and dried fruit can contain added sugar or sweeteners. Check every packaged ingredient rather than relying on a front-of-pack claim.

  2. Set everything out

    Measure the ingredients into separate bowls before mixing. Put the required container within reach and clear space for the finished dessert. Keep the step open while working so that a cooling or soaking stage is easy to spot.

  3. Keep the batch intact

    Start with the stated batch and divide it after preparation. Extra guests do not mean multiplying the oven temperature or cooking time. For a larger amount, use separate batches and check the same texture in each one.

  4. Portion before putting away

    Use clean utensils to divide the finished dessert. Keep each portion covered and label its preparation date. If sharing, keep the ingredient list available for anyone checking allergies. Storage instructions apply to the selected recipe, not every dessert on this site.

  5. Add water gradually

    The base may need less than its listed water allowance, depending on date moisture. Stop when it forms a dough. The topping is a light scatter, not another thick layer. This version contains almonds, cashews and walnuts.

The checklist

12 ingredients · 6 steps

Print this page to tick items off on paper: the printout keeps only the checklist, with a box before every item.

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Ingredients

  • Dried Mission figs · 2 US cups
  • Lemon juice · 1 US tbsp
  • Vanilla extract · 2 US tsp
  • Oat flour · 1½ US cups
  • Almond flour · 1 US cup
  • Medjool dates, pitted · 1 US cup
  • Raw cashews · ¾ US cup
  • Baking soda · ¾ US tsp
  • Salt · ½ US tsp
  • Chopped walnuts · ¼ US cup
  • Rolled oats · 2 US tbsp
  • Water · 1½ US cups + 2 US tbsp

Take along

Equipment

  • Small saucepan
  • Food processor
  • Square baking dish · 2 US quarts
  • Baking parchment
  • US measuring cups and spoons
  • Cooling rack
  • Knife and board

To do

Make it

  • Prepare the dish. Heat the oven to 350°F and line the square dish with parchment.
  • Cook the figs. Bring figs and their water to a boil, cover and simmer for 10 minutes until soft. Blend with lemon juice and vanilla, keeping the cooking liquid.
  • Make the base. Process oat flour, almond flour, dates, cashews, soda and salt. Add the base water gradually only until the dough comes together, then press into the dish.
  • Make the topping. Pulse walnuts and oats into crumbs. Add the topping water and pulse briefly to form small clumps.
  • Assemble and bake. Spread fig filling over the base, scatter the topping and bake for 40–45 minutes until golden.
  • Cool and portion. Leave in the dish for 10 minutes, lift out with parchment and cool completely on a rack. Cut into 16 bars.

Questions and answers

Does this contain sugar?

Fruit supplies the sweetness and contains natural sugars. This version uses no sugar substitutes or syrups. It is not a zero-sugar or low-carbohydrate claim. Check packaged ingredients for additions.

Can I substitute ingredients?

Use this ingredient list for the stated result. A different nut paste, flour or liquid can change binding and texture. Keep a proposed substitution separate until its amount and method have been checked.

How do I reuse the list?

Keep the recipe amounts with the shopping items. Before another batch, check what is already in your cupboard and mark only what you need. Store personal changes in your own copy so the original remains a useful reference.

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