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CILK Test Kitchen: Fig & Nut Bars

Chewy, sweet and full of gut-loving fibre to keep you fuller for longer, these fig and nut bars will give you childhood nostalgia whilst providing a balanced snack of carbohydrates balanced with good fats. Make ahead of time and store in an airtight container in the fridge for a breakfast on the run or when the 3pm sugar cravings hit. 

Fig & Nut Bars

Makes 12 bars


1 ½ cups almond meal

1 ½ cups gluten free old fashioned oats

1 T organic unrefined coconut oil

1 T vanilla extract or vanilla powder

½ t cinnamon

½ cup fig jam

1 cup toasted pecans (for topping)

pinch of salt

Fig Jam:

2 cups fresh organic black mission figs, diced

1 T honey

zest of 1 lemon



Place diced fresh figs in a sauté pan with honey and lemon zest. Cook over medium heat, stirring frequently, until figs start to break down and soften, approximately 5 minutes. Place fig mixture into a blender and blend until slightly smooth. Return back to sauté pan and cook down until figs have thickened and reduced, stirring frequently (should be the consistency of jam). When complete, set aside.

Line a square pan (I used an 8 x 8) with parchment paper. In a food processor, process the almond meal, oats, salt, vanilla, and cinnamon, add the 1/2 cup of fig spread and coconut oil. Process on low until fully blended and sticky. Remove from blender and press the mixture very firmly and evenly into your parchment lined pan.

Spread the remaining fig jam over the base dough in a nice even layer. Top with pecans (as much as you would like, you can add a little or a lot).

Immediately refrigerate until firm (minimum of 3 hours). Keep stored in the fridge or freezer and serve cold.

As seen on Elissa Goodman’s recipe here.


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