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
Vegan
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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!

Ingredients

  • 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

Steps

  • 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
Enjoy!

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