Only recently when doing some summer cleaning did I notice that I only have ONE fig recipe on the blog. Not only is there only one, but the figs aren’t even the star of the show. BLASPHEMY. It was due time I make recipe using fresh figs, giving them the fame they deserve.
For whatever reason, figs have been brought up in conversation frequently in the past month or so. Observations made from all of these discussions is that people either love figs or absolutely hate them. For those of you who hate them…you may leave now.
THM is an all-inclusive place where we respect those who hate figs. Although this is the same respect we have for people who don’t like pickles, which you should know is not a whole lot. Sorry Ang 😉
As you may have deduced, I am a fig lover. I absolutely love the taste of fresh figs. If it weren’t for the price and difficulty in finding them in Toronto they would be on my daily menu. Unfortunately I can’t just call my Mom to search all of the grocery stores up near her for figs, to then send down a box with my Dad which C could then pick up for me from him, every single day. My life (and my family’s lives) would then revolve around fig acquisition. No thanks.
More often than not I find myself succumbing to the dried variety. I like dried figs. They’re yum. But they just don’t compare to fresh. They are however far easier to work with. Sometimes I throw them into balls instead of dates or toss them on a salad when my fig entourage (see above) isn’t available for delivery. I’ve also used them in these Raw Fig Bars.
But this time I was on a mission to use fresh figs. If I could combine the texture of the dried figs with the flavour of the fresh then these would be dynamite. But you just can’t win them all. So instead you get options. This means that the fresh fig lovers and dried fig aficionados both can have their way. And for those of you who hate figs? Sayonara.
For Fig Filling
- 8 fresh black mission figs OR 1 cup of dried black mission figs*
- 1 T ground flaxseed (only use for fresh fig filling)
For Crust/Crumb Layer
- 3 cups raw almonds
- 1/2 cup ground flaxseed
- 1 cup medjool dates
- 1 tsp vanilla extract
- 1-2 T unsweetened almond milk
- Using plastic wrap fit a piece inside a 9x9 inch baking pan. Make sure piece is well fitted on the inside and hangs over sides.
For Fig Filling:
- Place fresh or dried figs in food processor and process until smooth.
- Add in ground flaxseed if using fresh figs.
- Remove from food processor and set aside. Clean food processor.
For Crust/Crumb Layer:
- Add almonds, flaxseed and dates to food processor and process for 1 minute.
- Add in vanilla extract and almond milk (starting with 1 T and adding another if mix is dry) and continue processing until mixture comes together into a sticky ball.
- Take 2/3 of mixture and flatten inside plastic wrapped baking pan using hands. Make sure "crust" is even.
- Top with fig filling. Spreading over crust using a spatula.
- Take remaining mixture and crumble over bars. Flatten pieces over fig filling just slightly using palm.
- Place in freezer for 30 minutes.
- Remove from freezer and pull bars out of pan by lifting up the plastic wrap.
- Cut into 12 bars.
- I store mine in the freezer to keep longer (several weeks) or store in fridge for up to 1 week.
Are you a fig lover? Do you ever wish you could combine the taste of one recipe with the texture of another? Just me?
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