The Amazing Raw Fig Bar
- Measuring cups and spoons
- Lemon zestor
- Food processor
- Parchment paper
- ½ cup oats ground in the food processor to make flour
- ½ cup coconut flour
- ¾ cup dates instead of using the plump and juicy Medjool dates, I opted for the drier baking variety
- ¼ teaspoon cinnamon
- 6 tablespoons orange juice more or less
- 1 pinch of sea salt
- 1 cup mission figs
- ½ cup hot water
- zest of 1 orange
- ½ teaspoon vanilla
- Mix dates, oat flour, coconut flour, salt, and cinnamon in a food processor until the dates are chopped finely and the mixture is combined. Add one tablespoon of orange juice at a time until the mixture fully hold together like cookie dough.
- Soak figs in hot water for 30 minutes to soften. Puree figs with the ½ soaking water, orange zest, and vanilla in a food processor until it resembles a chunky jam.
- Divide the dough into thirds. Working with ⅓ or the dough, roll it between two pieces of parchment until it reaches a 10 by 20 cm rectangle (4 by 8 inch).
- Spread ⅓ of the fig filling down half the long side of the rectangle, be sure to leave a little area along the outside of the fig spread free of jam to ensure the dough will stick to each other (see picture above). Taking the bottom piece of parchment, slowly fold the dough in half along the long side and lightly press the outside edges together so that they adhere. If the dough cracks at all, it is easy to smooth out by placing parchment paper over to and rubbing the cracks out with the tips of your fingers.
- Repeat two more times with the rest of the dough and filling. Cut each bar into 4. *Hint- I found that if the bars were left uncovered on the counter overnight they dried out a little and where easier to handle/eat.