Skinny Figgy Bars

I found these to be pretty sweet so I’d probably leave out the agave next time because the dates I used were so sweet naturally – but everyone else thought they were good, kind of like a healthier Fig Nuton.

Skinny Figgy Bars

Vegan Holiday Kitchen Cookbook by Nava Atlas

Filling

1          8 oz. package dried figs

            4 oz. pitted dates

2          tablespoons slivered or chopped almonds, optional

2          drops anise extract, optional

1          tablespoon agave nectar or other liquid sweetener

1          tablespoon lemon juice

1/4       teaspoon cinnamon

1/8       teaspoon ground ginger

Crust

1            cup quick oats, uncooked (not instant oatmeal)

1            teaspoon baking powder

1/4         teaspoon salt

4            ounces unsweetened applesauce

3            tablespoons agave nectar or other liquid sweetener

Preheat the oven to 375 degrees

Snip off the fig stems and put the figs, date, optional almonds and 2 tablespoons of water into the food processor.  Grind to a coarse paste.  Stir in the remaining filling ingredients and process until mixed, but don’t puree.  Set aside

Combine the dry ingredients in a mixing bowl.  Stir in the wet ingredients, along with 1/4 cup water.  Stir to combine.  Press half the crust mixture into the bottom of an oiled, 8-inch square cake pan.

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.  Cool completely before cutting into bars.