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These No Bake Fig Barsare an easy breakfast,snack or dessert and require just 5 ingredients and a food processor to make!
There’s never a bad time to make homemade fig bars,especially when they don’t require any baking!
That’s right —these no bake fig bars take only 10 minutes to make,which you can’t say about many dessert recipes. Though,what I love most about these is that they’re sweet but not too sweet,making them a great dessertor snackrecipe.
As much as I love my no bake breakfast cookies—and I do —these bars are even easier to prepare,and would also make an acceptable grab-and-go breakfast.
Recipe features
- An easy no bake recipes that requires just 5 ingredients and about 10 minutes to prepare.
- Packed with nuts and sweetened with maple syrup to keep them on the lighter side.
- These no bake fig bars are also vegan,gluten free,paleo —all the things!
Ingredients
Figs –For these bars,you’ll want to use dried mission figs,not turkish figs. Simply put,they taste differently,and I’ve only tested these bars using mission figs.
Walnuts &almonds –Raw,unsalted nuts are the way to go. If you need to substitute one kind,pecans should work well,though they’ll make these bars taste slightly sweeter.
Cocoa powder –No substitution;the cocoa powder is going to give these bars a subtle chocolate-y flavor.
Maple syrup –Start with three tablespoons and increase as needed. Honey will work,though it’ll alter the flavor.
Salt –A pinch of flakey salt on top of the bars before eating elevates these to the next level.
Instructions
Step 1:Pulse the figs. Start by adding the dried figs to your food processor and pulsing for 10 seconds.
Step 2:Add the remaining ingredients. Next,add the walnuts,almonds,salt,and cocoa powder and pulse. With the motor running,pour the maple syrup in through the top and pulse until everything is combined.
Step 3:Refrigerate.Line an 8×8 square pan with parchment paper,leaving a 1 inch overhang. Then,scoop the mixture out from the food processor into the dish,and use the back of a spoon or your hands to press the mixture into the pan. Place them into the refrigerator for at least one hour to let the bars set.
Step 4:Slice into bars.Remove from the refrigerator and pull on the parchment tabs to remove. Use a knife to slice into 9 larger bars or 16 smaller bars and enjoy!
Tips
- You should be able to find dried figs at the grocery store,but if not,you can order some online.
- If it’s too dry,add an additional tablespoon of maple syrup.
Tip
You’ll know the fig mixture is good once you can pinch itwith your fingers and it holds together.
Storage
Room temperature:These can be stored in a sealed container at room temperature,but if you’re making these in the summer and the humidity is high,I suggest the fridge.
Refrigerator:Store in an airtight container in the fridge for up to 10 days.
Freezer:Cut the bars,then wrap them individually in plastic wrap,then place them in a freezer-safe bag for up to 2 months. Thaw in the refrigerator or at room temperature.
More bar recipes
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No Bake Fig Bars
These No Bake Fig Barsare an easy breakfast,snack or dessert and require just 5 ingredients and a food processor to make!
Servings:bars
Instructions
Add the figs to a food processor and pulse for 10 seconds. Then,add the walnuts,almonds,cocoa powder,and salt and pulse for 30 seconds until everything comes together.
With the motor still running,pour the maple syrup in through the top and continue pulsing until everything is combined and the mixture forms a large ball.
Line an 8×8 dish with parchment paper,leaving a 1” overhang,then scoop the mixture out and use your hands to press it down into the pan.
Place the pan in the refrigerator and let the bars solidify for an hour.
Slice into 12 bars and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving:1g| Calories:154kcal| Carbohydrates:14g| Protein:4g| Fat:11g| Saturated Fat:1g| Polyunsaturated Fat:6g| Monounsaturated Fat:3g| Trans Fat:0.002g| Sodium:1mg| Potassium:213mg| Fiber:3g| Sugar:10g| Vitamin A:58IU| Vitamin C:1mg| Calcium:51mg| Iron:1mg
UPDATE NOTE:This recipe was originally published in April 2019. It was updated with new text and photos in April 2025.
