Ingredients

Fig Filling:

• 2 Cups Dried Figs
• 1 Cup Water
• 1 Tablespoon Lemon Juice
• 1/4 Teaspoon Salt

Cookie Dough:

• 2 Cups Rolled Oats
• 1/2 Cup Coconut Sugar, Date Sugar, or Maple Sugar
• 2 Tablespoons Chia Seeds
• 2 Teaspoons Ground Cinnamon
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 1/2 Cup Warm Water
• 1/4 Cup Coconut Oil, Melted
• 2 Tablespoons Maple Syrup

Instructions

1. Prepare the filling first so that it's cool enough to handle when you're ready to bake. Remove the stems from the figs and roughly chop them before placing them in a small saucepan over medium-low heat. Add water, lemon juice, and salt. Cook, stirring periodically, for about 15 minutes until most of the liquid has been absorbed.
2. Transfer to your food processor and puree until smooth. Set side in a separate bowl until ready to use, or store in an airtight container in the fridge for up to 3 weeks.
3. For the dough, thoroughly clean and dry the food processor before proceeding. Add the oats and pulse until finely ground, like a coarse flour. Add in the sugar, chia seeds, cinnamon, baking soda, and salt, and pulse to incorporate.
4. With the motor running, slowly drizzle in the water, coconut oil, and maple syrup. Stop blended when it forms a cohesive dough. Let rest in the fridge for at least 15 minutes, until firm enough to roll out.
5. Place the dough on a large piece of parchment paper and press it out into a rough rectangle using your hands. Place a second piece of parchment paper on top and use a rolling pin to roll it evenly, about 1/2 - 1/4 cm thick. Trim the edges to get a rectangle of about 12 x 5 inches. Save the scraps to re-roll later.
6. Spread the fig filling down the center of the dough in a 1-inch wide strip. Carefully fold over the sides of the dough, creating a filled cylinder. Use the parchment paper to help maneuver if needed.
7. Use a very sharp knife to cut the long tube into 1-inch segments. Transfer the bars to a parchment-lined baking sheet, spaced 1 inch apart. Place in the fridge for at least 15 minutes before baking. Repeat the process with any leftover scraps as needed.
8. When the bars are fully assembled, preheat your oven to 325 degrees. Bake for 12 - 15 minutes, until firm and dry to the touch. They won't necessarily brown, and you want them to stay soft and moist.
9. Let cool completely before enjoying.

Notes

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Nutiva, Organic Coconut Sugar, Unrefined, 1 lb (454 g)
• 
  California Gold Nutrition, Superfoods, Organic Chia Seeds, 12 oz (340 g)
• 
  Nutiva, Organic Coconut Oil, Refined, 15 fl oz (444 ml)

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.