Skinny Figgy Bars

by on December 20, 2009
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These vegan fig bars are like the classic fig cookies--a sweet filling sandwiched between layers of flaky crust--with one big difference: they are fat-free.

I hope you enjoy this “rerun” of a recipe I associate closely with Christmas. It’s my low-fat, veganized interpretation of the fig-filled cookies my husband’s grandmother always made for Christmas. D looked forward to those cookies every year, and once he married a vegan, his grandmother often made a special egg-free batch just for us. Sadly, she’s no longer with us, but I think of her whenever I make these fig bars.

I made an impulse buy the other day, one of those “rings” of dried figs. I’ve been missing fresh figs all summer, so when I saw these dried figs in the store, I bought them without thinking. But then they sat on my kitchen counter taunting me with memories of my yummy, but definitely not low-fat, Holiday Fig Bars. Since I’ve been trying to cut down on sugar and refined foods lately, making a batch of those bars would not be in my best interest.

But visions of fig bars persisted, as such cravings will when you have the primary ingredient sitting right on your kitchen counter. I finally broke down this afternoon, just in time for my afternoon pot of coffee (another substance I should probably give up but won’t), and made fig bars. Actually, I decided to make fig bars healthy. I revamped my recipe so that the oil is gone, the refined flour is history, and the sugar is . . . well, the sugar is reduced. It’s gotta have something in it besides figs, you know!

You will be amazed at how good these are. They’re low in everything, except flavor.


Skinny Figgy Bars

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16
Calories 117 kcal
Author Susan Voisin



  • 8 ounces dried figs (one round package)
  • 4 ounces pitted dates
  • 2 tablespoon slivered or chopped almonds optional
  • 2 drops anise extract optional
  • 1 tablespoon agave nectar or other liquid sweetener
  • 2 tablespoon water
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ginger


  • 2 cups regular or quick oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces unsweetened apple sauce
  • 3 tablespoon agave nectar or other liquid sweetener
  • 1/4 cup water


  1. Preheat oven to 375 F.

  2. Make the filling: Snip off the figs’ stems, and put the figs, dates, and almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients and process until mixed. Set aside.

  3. For the crust, grind one cup of the oats in blender until powdered. 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.

  4. 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.

Nutrition Facts
Skinny Figgy Bars
Amount Per Serving
Calories 117 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 67mg 3%
Total Carbohydrates 26g 9%
Dietary Fiber 4g 16%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

These vegan fig bars are like the classic fig cookies--a sweet filling sandwiched between layers of flaky crust--with one big difference: they are fat-free.


Happy Holidays to you all!

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{ 99 comments… read them below or add one }

1 Anonymous September 1, 2009 at 11:46 am

I don't have a food processor..Could I use my blender for the food processor part?


2 SusanV September 1, 2009 at 6:13 pm

I'm afraid that the mixture would just bog down in the blender. I think it'd be more successful if you chopped everything by hand and mashed it together in a bowl. Much more time consuming, though!


3 Anonymous October 23, 2009 at 4:03 pm

Hi Susan,

This is an excellent recipe, I'll try it these days. I wonder what can be used instead of agave nectar; it seems that is not as healthy as they say, might be a health food fraud
Thank you for the wonderful recipes,


4 VeganBaker May 17, 2010 at 12:27 am

Tried these tonight! Tasty! I did not have oats so I used 1 c of sorghum flour, 1 c of brn rice flour, and 1/4 tsp of xanthan gum and I used blended mix raisins in water for sweetener. My kids and husband loved it! yay! Another vegan hit! 🙂 Thanks a mil, Susan!


5 tracieMoo December 20, 2009 at 10:09 pm

I'm amazed by the looks of these fig bars already! what a delicious skinny treat!


6 stuffedpumpkin December 20, 2009 at 11:20 pm

I made these once before and despite going out with the dog and forgetting about them (had an extra 30minutes in the oven =P ) they were delicious! I had forgotten about them until now!


7 Lexi December 21, 2009 at 2:13 am

Hi Susan,

A comment above just reminded me that I forgot to report back on using fresh figs. I peeled and then pureed the figs and then cooked them in a saucepan until the figs had reached a paste-like consistency. This seemed to work out fine as they were delicious fig-newton-alikes!

I'm sure the dried figs would be even easier/less work, but for those who have fresh figs, there's definitely an option 🙂


8 ShelleyD July 16, 2010 at 4:27 pm

I just picked about 5# of figs over the last two days and didn’t want the trouble of making jam. My husband mentioned that I should make homemade Fig Newtons, but I dreaded all of the sugar. I, too, am trying to cut back. This looked like the perfect recipe, except for the dried figs.

Thank you, Lexi for sharing your experience with fresh figs. It’s just what I need. I’m excited to see how they turn out. Keep you posted.


9 Daniel Prince September 13, 2010 at 7:33 am

This recipe looks good but it calls for dried figs. My Brown Turkey fig tree produces fresh figs not dried figs. How much fresh figs should I use? Do I have to reduce the amount of liquid in the recipe?

Also, how much liquid Stevia sweetener should I use?


10 SusanV September 13, 2010 at 7:51 am

I haven’t tried it with fresh figs, so I’m going to hope someone else answers you. (I would think that you would need less water.) Since all brands of stevia measure differently, I usually suggest just adding it to taste.


11 whirling dervish December 21, 2009 at 11:19 am

Thank you Susan V for yet another spectacular recipe.
Merry Christmas and Happy Holidays to a -hands down -all time BEST vegan blogger on the net.
Have a Healthy Happy and Peaceful New Year. Rosemary


12 moonwatcher December 21, 2009 at 1:50 pm

Hi again Susan!

Talk about being on the same page–I was making these yesterday as you were posting the recipe again, without knowing you had posted it. . .:) They do seem very Christmasy to me, too, and what a wonderful way to honor the memory of D's grandmother, and all our grandmothers who made us special Christmas treats.

To the person who asked about subbing quinoa flakes for oats at the top, here's my subjective experience: yes, they can work nicely alone or in combination with oats. In this particular recipe, which I have made many times, using certified gluten free oats, since I need to be gluten free too, I would suggest doing some combination. I think all quinoa flakes AND quinoa flour might be too strong of a taste, or a more grassy and less sweet taste that the oats seem to have. if you don't have gluten free oats available, I would try the quinoa flakes, and maybe sorghum flour, or a combination of sorghum and brown rice flour. .

Happy Holidays to all–this is one of my favorite recipes of Susan's and I love reading all the happy comments about them!



13 PJ December 21, 2009 at 5:24 pm

these look so delicious! I can't even believe looking at the picture that these are butter-less 🙂 A wonderful keeper recipe!


14 Sophie December 21, 2009 at 5:58 pm

my dad is obsesssedddd with fig newtons… I'm going to make him these as a healthy alternative! (he says fig newman's don't come close) I'll let you know how it goes! if you ever want to check out a raw dessert-my blog ( has a few! thanks again! 🙂 i'll be in touch!


15 thumbelina levity December 21, 2009 at 8:57 pm

I made these last week for my toddler in lieu of the pricey (albeit healthy) cereal bars he loves. We both LOVED them! I want to experiment with some different fruit fillings, since organic dates and figs are spendy where I live. Do you have any tips?

p.s. I love your blog. I'm normally a "fly by the seat of my pants" kind of girl in the kitchen, but have always relied on fats to make things taste good. You're changing my palate (and hopefully my waistline will follow!).


16 Jody December 21, 2009 at 9:09 pm

These can be made gluten free by getting oats that are safe, like Bob's Red mill or Lara's brand. I grind the oats and have done chocolate chip cookies this way. I'm dying to make these in the next few days!! Thanks for creating this.


17 small cabin December 22, 2009 at 4:10 am

I really don't know how to do things in the kitchen so I probably be contented looking at the figgy bars.


18 nannykim December 22, 2009 at 3:02 pm

I am so thankful for your blog. I have tried some of your recipes and my family usually likes them a lot!! We are trying to be Vegan and Mcdougall style, so your blog is helpful. We sometimes will have some fish or meat on occasion.

I tried this Skinny Figgy Bar and I really love it. I have to be Gluten free , but I don't have a problem with oats. There is some controversy about oats, however Bob's does make a gluten free oat! Regular oats have not bothered me however.


19 The Voracious Vegan December 25, 2009 at 8:50 am

Wow, these look GORGEOUS! Thank you so much for sharing the recipe, I've been looking for a great fig cookie and now I think I've found it. Can't wait to give them a try.


20 Nancy @ TheSensitivePantry December 26, 2009 at 7:03 pm

These are really beautiful and tempting. And, I'm so happy I can actually make and eat them (gluten-free & egg-free). Thanks for posting the recipe.


21 Rachel December 29, 2009 at 6:00 pm

I want to try these sometime! I love how they look so good but are so healthy! Thanks!


22 Guinnah January 2, 2010 at 5:31 pm

These look fabulous Susan. This year I toyed around with the idea of drying some of the figs from our overly prolific trees…this is an inspiration to do so we can enjoy them all year. I love a recipe that reminds me of someone…it's like having them in the kitchen with you! Happy New Year…


23 Anonymous January 6, 2010 at 3:21 am

This looks like an amazing recipe and I will try it for sure.
Do you think it's possible to swtich the oats for buckwheat or millet flakes?
Also I don't use isolated sugars like agave, any advice if I want to cut it out? Maybe add a bit more applesauce to the crust and dates/figs for the filling?

Thank you for an awesome blog!


24 Marisa January 6, 2010 at 9:48 pm

As a coffee drinker myself, I'm always looking for a good reason to keep it in my menu. As a researcher who keeps up on projects, I have come across several studies that show numerous health benefits of coffee, so don't feel guilty about it! Enjoy!


25 Kelly Michelle January 7, 2010 at 5:28 pm

OMG, just made these and I am in heaven, so glad to read they freeze well because otherwise I might eat the whole batch today and that would kind of negate the healthy aspect…


26 Kelly Michelle January 7, 2010 at 5:34 pm

p.s. I am seeing these as healthy apricot squares too, keeping the dates for sweetness and subbing for the figs for dried apricots, will be sure to comment back if I try it. Anyone else tried a different fruit filling?


27 Barbara W January 15, 2010 at 3:02 pm

whoa, mama – do these sound fabulous!!! Since becoming gluten free, I have missed fig newtons more than any other cookie. I am going to try these this weekend using Bob's Red Mill gluten free oats. thank you for such a fabulous recipe!


28 lovemyfamily February 9, 2010 at 7:58 pm

delish. if i do apricots do i sub it for the figs or dates… thanks


29 SusanV February 9, 2010 at 9:56 pm

I haven't tried it but for apricot bars, I'd replace the figs with apricots.


30 Kelly Michelle November 26, 2010 at 7:26 pm

I have done this in the past. I posted about it but don’t see the comment anymore? Anyways I replaced the figs with apricots and they came out great although I still prefer the figs. I would really like to try them with dried apple though, or maybe apple and fig?


31 Kelly Michelle November 26, 2010 at 7:27 pm

Ok I lied, I do see the comment, clearly I’m blind 🙂


32 moonwatcher February 11, 2010 at 8:24 pm

HI Susan,

You know I love these figgy bars, and have made them more times than I care to count, but the other day I was musing about how to get more cranberries in my diet, and I started wondering if I could come up with a cranberry filling for these, using your filling recipe as a template. This is what I did:

I plumped about a cup of dried cranberries in some water that had come to the boil in the tea kettle for a few minutes. I also threw in a handful of raisins.

I put the drained cranberries and raisins in the food processor with two dates (that was all I had, but it really was all I needed), a tbs of orange juice instead of the lemon juice, for the water I used the soaking water, some orange zest, a dash of anise extract, and to the ginger and cinnamon, I added some cardamom. I also used the almonds.

This filling spread quite easily, even with a spatula. I also added a pinch of anise extract to the batter.

Anyway, here's another version, to stand alongside these wonderful fig bars.

Thanks for inspiring me!



33 Tia February 19, 2010 at 1:38 am

I do not have much experience with figs. Does it matter in this recipe which type of dried figs are used? I have some Turkish dried figs at home now and thought I could incorporate them.


34 SusanV February 19, 2010 at 8:38 am

Tia, I think any dried figs should do.


35 Claire February 25, 2010 at 12:07 pm

(I also just posted a similar comment on the Pumpkin and Black Bean Casserole recipe) My recently vegan-convert and gluten free roomie and I made these bars, gluten free of course, and we can't stop drooling over them! They are seriously good and we both agree that they don't taste homemade and could easily have come from a high end bakery or something!
I have referenced you and your recipes multiple times in my own blog and I really hope vegans and non vegans alike will give these bars a try. They're too good to miss!
Thank you for sharing this one, I know this is only the first batch of many!



36 Alison March 20, 2010 at 10:40 am

WOW! sure looks delicious!
Thanks for the recipe.


37 junen April 16, 2010 at 12:33 pm

This has become a regular in our house. Just the right amount of sweetness, easy to make, Works despite various mistakes like not having dates, putting all the crust on the bottom (open faced!) Thanks Susan.


38 5revisingstudentsalondres April 20, 2010 at 6:38 am

mmmmmmmm, this oat-ie base will definitely be used in the future, anything to recreate digestive biscuits, that i think are oatmeal cookies in the u.s!!!!!!!
Think of the summer time possibilities for this recipe!
very happy student sending ‘figgy’ toothed smiles lol Xxx


39 Barbara June 13, 2010 at 8:05 pm

I’m a bit confused when you say
“1 cup regular or quick oats, ground in blender until fine
1 cup regular or quick oats, uncooked (not instant oatmeal)”
does that mean the first cup IS cooked and put in the blender as well?


40 SusanV June 13, 2010 at 8:37 pm

No, both are uncooked, but one cup is ground and the other isn’t.


41 pmrosie June 19, 2010 at 12:51 pm

Damn you and your skinny figgy bars!!!! They are so good, I can’t stop eating them. I did not add the icing, they were plenty sweet without that. I love sweets and these are addictive! Great recipes here, I have made several, but the figgy bars are my favorite.


42 Kelly Michelle November 26, 2010 at 7:18 pm

I made your fig bars (which I am still obsessed with after making them over a year ago) for Thanksgiving and at the last minute realized I didn’t have the applesauce. I melted banana that had been frozen and used that in the crust instead and WOW. Not only did I use waaaayyyy less sweetener (about1tbsp only so shouldn’t affect the nutrition too much but probably healthier) but they had a teeny hint of banana flavor and were super sweet and moist. I think the crust was even better this way and I will definitely be using the modification for the future!


43 Kelly Michelle November 26, 2010 at 7:19 pm

I have also found that I prefer double the amounts of water called for in both the crust and filling to get the best results.


44 Amber December 10, 2010 at 2:33 pm

Wow! I can’t wait to make these when I get home from university for the holidays. *drools* After a shockingly unhealthy semester, I’m trying hard to pick up the exercising/nutritious eating habit again, and these will help to keep me in line over Christmas. Thanks, Susan!


45 Mastering Public Health (@MasPublicHealth) December 10, 2010 at 11:18 pm

I purchased organic figs and dates today solely for this recipe — made it tonight and was wondering: do you think this can this be refrigerated overnight and then sliced and eaten without baking? I know it contains baking powder, so it’s kind of silly, but I was just wondering how you thought a “raw” version might fare. Thanks for your blog!


46 SusanV December 11, 2010 at 8:36 am

I hadn’t thought of it, but except for the baking powder, it should be safe to eat raw, but a little messy. I’m no expert on raw food, but I would think that it would be better to leave out some of the liquid in the crust and maybe put it into a dehydrator, rather than eat it right after mixing.


47 Mastering Public Health (@MasPublicHealth) January 25, 2011 at 9:43 pm

Just wanted to let you know that I have indeed done this — twice, now! Leaving off the top crust (using all the crust ingredients for the bottom) and topping with the “filling,” then refrigerating it overnight in an uncovered dish and slicing after letting it firm up has worked wonderfully. The crust is a bit moist (not dry/crumbly), as you suspected, but nevertheless delicious; the whole family loves it. They also freeze beautifully and solidify even better. I hope to feature this adapted recipe idea–with credit/link to you, of course–on my blog sometime soon. Thank you, Susan!


48 Aprylle December 19, 2010 at 6:48 pm

What a healtthy, delicious recipe! I was just craving something like this, and was so happy to find it online. Since I didn’t have figs, I used dates, dried apricots, prunes, cranberries and whole dried blueberries, also substituting walnuts for almonds. For the apple sauce, I threw a cored (but not peeled) apple into the food processor.

Thank you for such a super-healthy, super-yummy recipe; just what I was seeking.


49 AmyLu December 22, 2010 at 8:32 am

Thanks for a great recipe, Susan!

I substituted quinoa flakes for the oatmeal and date sugar for the agave nectar; left out the salt; and left off the frosting. They were very nice eaten warm out of the oven. I poured soymilk over one in a bowl and ate with a spoon and that was good, too. I just realized I misunderstood the quantity of oats, so I only used 1 cup of quinoa flakes instead of 2. The crust still turned out great.

I really like everyone’s ideas for other fruit fillings, too. I look forward to trying some other variations!


50 Deanna January 3, 2011 at 12:42 pm

These look so good! Thank you for posting! I just found your website and I think it is great 🙂


51 Gwen~healthymamma January 9, 2011 at 2:18 pm

Excelletnt, just what I was looking for!!! Making these right now!


52 Pasha January 10, 2011 at 3:20 pm

Hi Susan, I’ve made this several times and love it! The crust came to the rescue this Christmas for low fat vegan mince-pies. I don’t know if these are popular in the US but in the UK they are essential Christmas fare (and I do love them!). I used a ready made low fat ‘mincemeat’ and chilled your oat crust so that it could be cut and crimped in mini pie tins. Delicious…. Thanks!!


53 thehealthyapron January 14, 2011 at 2:41 pm

These look great!! I cannot wait to try them!


54 thehealthyapron January 18, 2011 at 6:57 am

Hi Susan! I made these bars just yesterday and thought they were fantastic! I used your picture on my web site though simply because the photo I took from my Iphone wouldn’t upload and I didn’t have any other options! I will be giving you full credit for the photo/recipe etc but I hope this is okay! I know you have your web addy right on the pics so I’m assuming you wouldn’t mind. If you do though, let me know!! Thanks so much!


55 Suzanne July 24, 2011 at 3:02 pm

Hi Susan – I just took mine out of the oven and followed your recipe to a t, but was concerned when the crust seemed too moist so didn’t use all the wet ingredients. Is this the was the crust is supposed to be, opposed to the traditional dry crumbly mixture seen for most recipes like this? I thought 4 ounces of applesauce plus the other wet ingredients were a bit much so left about a couple TBS out. I also used a 9″ square pan, which i think is just a wee bit too big. consequently the crust didn’t quite cover the top. but, what the heck, i’m sure it will be delicious. thanks for the recipe.
p.s. – my neighbor keeps giving me fresh figs from her tree. so i dried them and hence – your skinny bars!


56 Jennyb August 20, 2011 at 9:28 am

I finally plucked up the courage to make these, as we are (uh oh, might be…. its not definite now due to weather) going to a BBQ this afternoon. Just taken them out the oven, am a little worried that the crust looks a little dry on top at the moment, as i just realised i used 4oz of fresh apple to make my apple sauce rather than 4 oz of apple sauce. I called my step dad from the supermarket & he read out “apple juice”, i got home a saw it was sauce not juice. Grrr. Not that we seem to get unsweetened apple sauce in English supermarkets anyway. But this has shown me how easy it is to make my own too! Anyway they are cooling but will update this comment once i have tried one. Hopefully only one, the thought of all of them sitting in the house stresses me out. (Eating Disorder hasn’t quite left me alone yet.) I hope it stops raining & we go to the BBQ so i can share them!


57 Jesylee September 20, 2011 at 6:20 pm

All of these recipes look so amazing! For some reason when I saw this one I had a vision of kiwifruit in place of figs (this is probably because I have a few kiwis getting desperately ripe). So I tried it. I also changed a few other things; since the kiwis were fresh I used no additional wet ingredients, I added wheat germ and almond meal to the whole thing, I also used pureed raisin-water in place of a sweetener for the crust…. so how’d it turn out?? Well, the kiwi is definately ripe which gives it a distinct flavor (not a sugary sweet), and the rest of it is not very sweet at all; but this balances well. I do think next time I will the crust more crust like because it came out almost like a struedel. Overall, amazing experience, fun recipe, and I’ve already had more than one! Thanks Susan!


58 Tondaleya September 21, 2011 at 2:11 pm

Can I use fresh figs instead of dried? If so are their any adjustments I should make in the recipe?


59 Joanne November 25, 2011 at 1:07 pm

Wow I made these today and they are gorgeous, so easy to make and taste delicious!

The only problem I had was my dates wouldn’nt chop up in the food processor very well, I used dried ones, did I do the wrong thing? Should I have soaked them before or used fresh ones?


60 Susan Voisin November 25, 2011 at 1:34 pm

Some are harder than others–sounds like you got the hard ones. Soaking them would be a good idea if you make them again.


61 Veggie V! @Veggie V's Vegan Adventure December 3, 2011 at 8:36 pm

I made these, exactly as suggested (minus the glaze drizzle), and they were delicious! I don’t have a glass pan with anything close to the suggested dimensions, so I made mine in a deep dish pie plate. Fig Better-Than-Newton’s Pie! At first I thought 16 pieces was going to be way too small, but that little sliver isn’t so little – and it’s just the right amount. I took some of the extra pieces to work, and everyone loved them. I rarely make desserts twice (because there are some many delicious new ones to try), but I’ll be making these again for sure! I’m already planning on when 😉 This was my first time working with figs, fresh or dried, and I found them very similar to dates, which I’m very familiar with. So yea me! And yea for Skinny Fig Bars!


62 MELYNDA December 7, 2011 at 12:28 pm

Can you use Bob’s Oat flour in place of ground oats. Or is it too fine?


63 Susan Voisin December 7, 2011 at 12:42 pm

That should work just fine.


64 Skye December 7, 2011 at 10:27 pm

Those look really yummy!


65 Deb Jump February 10, 2012 at 7:20 pm

I tried the Skinny Fig Bars today and have a couple questions. The dough seemed kind of wet and gummy before baking. Should it be that way? I weighed the 4 oz. of applesauce on a scale but got to thinking that maybe you meant 1/4 cup instead of exact weight. After baking and cooling, the top crust seemed kind of hard, dry and uninteresting. Maybe it needs the little touch of icing to compensate for that. Have you ever tried cutting a little cold almond or cashew butter into the oat mixture to give it more of a pastry-like texture? (and then adding enough moist ingredients just to crumble it.) Just a thought. I was just a little disappointed in the recipe but maybe it was something I didn’t do quite right…


66 AVBear February 29, 2012 at 12:44 pm

I just made these today and they turned out delicious! I didn’t have an 8×8 pan, so I just baked them in a fluted round tart pan. And I made the mistake of putting 2 Tbsp lemon juice in the filling, but that worked out just fine. I also added a bit of vanilla powder to the crust. All in all a very successful recipe. Both my husband and 1.5 year old loved it. (as did my guest for afternoon coffee) Thank you! 🙂


67 AVBear February 29, 2012 at 3:39 pm

btw. I also doubled the cinnamon and ginger in the filling after tasting it according to the recipe. It was really yummy, both with and without the icing. 🙂


68 meg June 25, 2012 at 9:35 am

These were so yummy!! especially warm.


69 Sarah Christine Bolton July 12, 2012 at 5:39 pm

I just put a batch of these in the oven! So excited… our neighbors always give us big bags of figs every summer, and I never know what to do with them.

I only had one question/issue. How do you effectively spread the top layer of crust on top of the figs? My crust turned out too dry to spread without totally destroying the figs… should it be more of a watery consistency?

So glad I found this site… I am a long-time partial vegetarian, recent vegan, and your recipes look amazing! Thanks for sharing!


70 Susan Voisin July 12, 2012 at 5:49 pm

I plop the top crust on in clumps and then spread them out to cover. If yours wouldn’t do that, maybe it did need a little more liquid. The dryness of ingredients can vary, so maybe mine were a little more moist than yours.


71 Sarah Christine Bolton July 12, 2012 at 5:54 pm

That’s kind of what I ended up doing. I’ll try making it a bit more moist next time.

Thanks again!


72 diana carr August 13, 2012 at 1:35 pm

i wish i was your neighbor. you are amazing. thank you, diana


73 Almiel December 19, 2012 at 11:45 am

You don’t have to let this get posted to the comments. Just wanted you to know I caught a typo in the ingredients. You wrote SILVERED instead of SLIVERED (all caps to make it easier to read) for the almonds. 🙂


74 Susan Voisin December 19, 2012 at 12:42 pm

Wow, I can’t believe I never caught that all these years! Thanks so much for pointing it out. I’ll correct it as soon as I’m able to.


75 Maria December 19, 2012 at 1:34 pm

I love your recipis!
Buuut here in Denmark, we dont have applesauce at the store, so do you have a suggestion to what i can use instead of applesauce?

Merry Christmas
Maria !


76 Susan Voisin December 20, 2012 at 8:51 am

Maria, I think it’s pretty easy to make apple sauce at home. You just cook chopped apples until they become tender and then mash them or purée them.


77 Erica Clements December 26, 2012 at 3:15 pm

Made these for Christmas and have not felt guilty eating three a day! They’re so delicious and nutritious!


78 Joyous January 4, 2013 at 1:21 am

Made the Skinny figgy Bars today. They were tasty, but I had a difficult time making them. Maybe someone can help. I almost burnt up my Vitamix trying to chop the figs and dates and they were hard to get out of the blender. Can they be softened with warm water or something. Is there a trick or better way? The lemon and spices give a nice zing to the fig mix. The crust is rather chewy and I may have overcooked them a bit. I will give this another try and use the tip of one respondent to pre-chop the figs and dates. Thanks for the recipe, we really appreciate some added healthy sweets to our No oil, vegan diet.


79 Susan Voisin January 4, 2013 at 8:55 am

Do you have a food processor? That’s what I use to make the filling. I can imagine that it would be very difficult to get out of a blender and recommend using a food processor next time, if possible. Soaking the figs in hot water would soften them up, but I don’t think that will make it any easier to get them out of the blender, and it may make them too wet to work right in the recipe.


80 Larissa January 4, 2013 at 5:47 am

I made the filling with dried mixed fruit, apricots and dates, lemon juice and spices and then the oat bit with porridge oats, water, baking soda, sugar substitute and a little orange juice. It actually worked. I thought the oat mix was too squishy but it’s fine. Gorgeous hot. will be interesting to see what it’s like cold.


81 Tu Amiga January 4, 2013 at 6:43 pm

I made these this afternoon, and they are wonderful! I tried to follow the recipe as closely as I could the first time, but next time I will make twice the crust and spread it in a 9×13″ pan to make the filling thinner. It was great the way it was, but I have been buying Whole Foods fig bars, and I would like to have a similar amount of filling. Anyway, thank you for a great recipe. We are four months into “low-fat plant-strong,” and this is a keeper. I really appreciate it.


82 Tracy March 30, 2013 at 9:10 pm

I just found this recipe and I am so excited to try it! My son is gluten free and I just found out that I have Crohn’s and have to go on a very restricted diet. I can have figs, dates and natural sweeteners, but finding good desserts with that is hard! I cannot wait to try this, going to make it tonight for Easter brunch! Do you mind if I share your recipe on my blog?


83 Susan Voisin March 30, 2013 at 9:29 pm

Hi Tracy, feel free to share the link to the recipe but please don’t copy it to you blog. I hope you enjoy it!


84 Melissa May 11, 2013 at 10:30 am

These look delicious!

Someone just sent me a HUGE bag of figs in a package, so I’d love to use them in this recipe. But I don’t have dates on hand right now — do you think I could just use more figs, since I’ve got plenty of those?


85 Susan Voisin May 11, 2013 at 10:34 am

More dried figs will work instead of the dates, but they will be less sweet. If that bothers you, you can add a little sweetener or sugar to make up the difference. Hope you enjoy them!


86 erin May 27, 2013 at 10:52 pm

These sound amazing, but I am wondering if you could convert the 4 oz of applesauce to cups and/ tablespoons for me. Thanks!


87 Susan Voisin May 27, 2013 at 11:16 pm

Erin, it’s a little less than a half a cup, so I recommend measuring a half cup and subtracting a tablespoon.


88 Hadas July 5, 2013 at 8:17 pm

I made these last night and they were fantastic. I was looking for something to bake that was different than my usual cakes and muffins. Thanks!


89 Meghan November 9, 2013 at 7:53 am

Is there a mistake in this recipe in the Vegan Holiday Kitchen book? It does not include the second cup of ground oats. I made these yesterday, and I knew the crust mixture seemed way too liquidy, but I kept checking the recipe, and I had done everything right.


90 Susan Voisin November 9, 2013 at 8:32 am

Yes, and I am so sorry about that! The error was supposed to be corrected in a later edition of the book, but in at least the first and possibly second, the second cup of oats was omitted. The recipe as it appears here is correct. I hate that there was no way to go back and correct the mistake in the earlier editions.


91 Katie December 20, 2013 at 10:23 am

I just wanted to tell you how much I appreciate your blog. My family has been vegan for about two years now and so many of your recipes have become staples in our home. I’ve been amazed at how many of your recipes have been loved by my 5 year old son and slightly vegan resistant husband. Thank you!

I just made this recipe for the first time and loved it! I had to use apricots instead of figs (my figs were very old) but other than that, I stuck to the recipe. I will definitely be making these again and trying it with figs next time. So delicious!


92 Kathy G December 25, 2013 at 11:17 am

I made these last night. They are very good! I have a question about the crust though because mine did not turn out like your picture. I used an 8×8″ pan like it says. I placed half the dough in the bottom and spread it. It barely covered the bottom so I just kept smooshing it around until it did. Kind of the same thing with the top. My crust did not really rise and it is somewhat hard. Overall, it stills tastes great but I thought the crust should be softer. Any ideas? Thanks, Susan. Love your blog AND your recipes!


93 jessica April 9, 2014 at 2:41 pm

H, i made these this weekend and they were absolutley delicious! do you have any ideas on other flavor profiles. for example pumpkin or apple? what would be a good way to get good consistency with thesse two?


94 Miram July 14, 2014 at 12:19 am

Can you use fresh figs? If so how much?


95 Fred Kaoud Jr. October 14, 2014 at 4:13 pm

Great but the crust got hard – any tips?


96 Gillian Myatt December 19, 2014 at 11:04 am

They sound divine – guess what I’ll be buying tomorrow??


97 monika peters March 4, 2015 at 3:33 pm

OMG!The best bars I ever eat. The easier to make it. Love it. Thank you for recipe.


98 Judy Papadakis September 6, 2016 at 3:59 pm

Dear Susan,
I have worshiped your from afar for many years. So glad your health is improving. That first sentence is really true. You are the one who guided me to the Starch Solution and all of Dr. McDougall’s recipes and great health information.

I lost 69 pounds by following the book. Sorry to say that I still have 30 pounds to go. But I am determined to do it.And I was in such denial that I did not even know that I was so enormous.


99 Juile December 21, 2016 at 11:03 am

These look great! I wonder what could be subbed for the apple sauce as I am allergic to apples and most fruits. As it is in the crust is it a binder? Thanks.


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