Fig-Spiced Bars {grain-free, vegan}

Even in the fall, when I'm roasting every vegetable in sight and craving chili and hot soups... I don't always turn on the oven.


That's when I make no-bake bars. It's my secret to being in the the kitchen making something, but without the dishes or bake time.  

These bars have sweet, chewy dried mission figs and a hint of fall spices that give them warmth. 


A snack, a dessert, a post-workout bite.  Heck, even crumble it over your morning yogurt or oatmeal.

Fig-Spiced Bars

  • 1 1/4 cup dried mission figs, unsweetened
  • 1/2 cup raw almonds
  • 3/4 cup raw walnuts
  • 1 tablespoon coconut oil
  • 1/2 teaspoon pure vanilla extract 
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon sea salt


  1. Prep the dried figs by cutting off the tops and slicing each fig in half. 
  2. In the bowl of a food processor, place the chopped figs and the remaining ingredients.  Process until the mixture is very crumbly.  It should hold together when you pinch it. 
  3. Line a small square baking pan (8x8-inch or smaller) with parchment paper or aluminium foil. Press the mixture into the pan, smoothing out the top. 
  4. Place in the refrigerator or freezer until hardened, about 30 minutes.  Take out and pull up on the parchment paper to remove the bars.  Transfer to a cutting board and cut into bars of desired shape.  
  5. Store in an airtight container in the refrigerator for the week.  




Happy Friday!!