finding ways to be creatively nourished

Almond Fig Cookie Bars

Almond Fig Cookie Bars

Fiiiiiiiiiiigs! Figs are the best. They are one of weirdest fruits with some of the greatest benefits. They are sweet and full of fiber all while having a texture dance party in your mouth. Remember your first fig that wasn’t in an overly processed cookie? (I’m looking at you Fig Newtons.) Crazy right?! You had no idea what you were getting yourself into. They are like little hacky-sacks filled with seeds and goodness.

I had a friend on Instagram ask me if I had any fig recipes on my blog – probably because I was downing them by the handful and documenting all of it. So this is all credited to her – thanks for the inspiration love!

The figs this year have been top notch, sweet, and weirdly accessible. It’s hard to avoid buying cases of them at the store. Also, my parents keep bragging about their abundant fig trees and how I’m totally missing out. (Just wait till pomegranate season . . . then I’ll really be upset.)

Figs are sweet and lovely additions to savory dishes with lots of herbs, cheese, and bread. Figs with ricotta, brie, or goat cheese smothered onto crostini and drizzled with honey was an Autumn staple in my book. Then the lactose intolerance and sugar sensitivities came in and ruined everything wonderful. Figs are delicious on their own, but putting a creative spin on them is much needed in these vegan and gluten-free times.

These are a yummy shortbread-y type of dessert with fresh, soft, sweet figs. Also chocolate – they are drizzled with dark chocolate. Stop me if I’ve gone too far.

Almond Fig Cookie Bars

The crust or “cookie” part of these bars were inspired by a magic bar recipe by Food Faith Fitness. Although I made some tweaks to mine, I couldn’t have gotten where I did without her recipe as a guide. You can see her recipe here: Paleo Magic Cookie Bars

You will need:

  • Coconut Oil – I used extra virgin coconut oil because I don’t mind the coconut-y flavor. Feel free to use refined if it isn’t your thing.
  • Honey – Any kind.
  • Coconut Flour – Make sure to use a sifter to eliminate any clumps!
  • Almond Flour or Almond Meal – Either blanched or un-blanched will work. Sift this one too!
  • Almond Butter – Don’t use crunchy! Only smooth or creamy almond butter! I used one with no added salt, sugar, or oil.
  • Figs – Any size will do, but try to use soft, dark ones.
  • Dark Chocolate Chips – I use a brand that makes them without dairy or soy, but feel free to use your chips of choice.


Almond Fig Cookie Bars

Almond Fig Cookie BarsRecipe Notes:

  • You can make these bars totally vegan by subbing maple syrup or agave for honey. (I have not tried it, so I can’t make any promises that it will be the right consistency)

Almond Fig Cookie Bars

August 31, 2017
: Approx. 12 Bars

Dairy-free & gluten-free dessert bars topped with fresh figs and drizzled in dark chocolate.


  • 1/3 Cup + 1 Tsp Extra Virgin Coconut Oil - room temperature
  • 3 Tbsp Honey
  • 1/2 Cup Coconut Flour - sifted
  • 1/4 Cup Almond Meal/Flour - sifted
  • 1/4 Cup Almond Butter - smooth/creamy
  • 5 small/medium Black or Turkish Figs
  • 1/3 Cup Dark Chocolate Chips of choice
  • Step 1 Preheat the oven to 350 degrees Fahrenheit. Place parchment paper into an 8 x 8 baking dish.
  • Step 2 Using an electric hand mixer, whip 1/3 cup of room temperature coconut oil (should have the consistency of softened butter) and honey in a medium/large bowl.
  • Step 3 Mix in the sifted coconut flour and sifted almond flour using a rubber spatula.
  • Step 4 Spoon the mixture into the baking dish and use the back of the spatula (or your hands) to evenly smooth the crust into the baking dish. Bake for about 10 minutes or until starting to get golden.
  • Step 5 Spoon the almond butter over the warm crust making sure to spread to the edges. Let cool and refrigerate for at least 1 hour.
  • Step 6 Carefully lift the cookie block out of the baking dish using the parchment paper edges. Transfer to a serving plate or cutting board.
  • Step 7 Thinly slice the figs lengthwise and place in an orderly fashion nestling them into the almond butter.
  • Step 8 Carefully cut into square-ish shaped bars using a large, straight-edged knife.
  • Step 9 Melt the dark chocolate chips along with the remaining tablespoon of coconut oil. (You can use a double broiler or microwave for 30 second intervals making sure to stir in between.)
  • Step 10 Drizzle the melted chocolate over the bars. Return the bars to the refrigerator for at least 10 minutes to harden the chocolate.

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