Fig Cookie Bars

December 11, 2015
No bake and a perfect breakfast for the holidays.
Corn Free
Dairy Free
Egg Free
Gluten Free
Soy Free
I've had that christmas song "....bring us some figgy pudding..." stuck in my head for about a week now which I think greatly influenced the recipe of the week. Obviously I didn't make figgy pudding but these fig cookie bars were fun to make and eat. I decided to add some cardamon because it's been sitting on my spice shelf and pretty much going unused. Although this wasn't my goal my husband thought the cardamon gave it a bit of a fruit loop flavor which he loved. (Don't worry it's optional if your not wanting to recreate a 90's kid cereal.) Coming from someone who's never been a big fan of fruit loops I thought the fig bars tasted great even with the cardamon, but if you're wanting to play it safe trying cinnamon sounds great too!


  • 1 cup pecans, chopped
  • 1/2 cup dried figs, chopped
  • 3/4 cup dates
  • 1 tablespoon chia seeds
  • 1 tablespoon maple syrup, grade B
  • Seeds from 2 green cardamon pods (optional) or 1/4 – 1/2 teaspoon cinnamon
  • Pinch sea salt


  • Line a 9″x 5″ pan with parchment paper, set aside¬†
  • In a food processor mix dates until a paste forms
  • In a mixing bowl combine mixed dates with all other ingredients and thoroughly mix
  • Spread out mixture in 9″x 5″ pan, cover and leave in fridge or freezer for at least a 2¬†hours, overnight is best
  • Cut into desired shapes and sizes
  • Will keep for up to a week in fridge or freezer

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