Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Fig Bars [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

These fig bars are my favorite! Not only are they high in fiber, figs reduce inflammation, are the highest plant source of calcium, and are an antioxidant power house! So eat up!

Fig Bars [Vegan, Gluten-Free]


For the dough

  • 2 cups gluten free flour
  • 1/3 cup raw sugar
  • 1/3, plus 1 tbsp coconut oil
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tbsp maple syrup
  • chia egg (3 tbsp rooibos tea, plus 1 tbsp Chia)
  • 2 tsp vanilla extract
  • 1/2 cup almond milk mixed with 8 tbsp rooibos tea 

For the filling

  • 1 cup dried figs
  • 1/2 cup strong-brewed rooibos tea
  • 1/2 vanilla extract
  • 2 tsp. lemon juice


  1. Boil about 1 cup strong vanilla rooibos tea. Once the tea is steeped mix 3 tbsp of the tea with 1 tbsp chia to make a “chia egg.”
  2. Add your flour, baking soda, salt, and cinnamon to a food processor and pulse to mix. Now add your coconut oil, chia egg, maple syrup and 1 tbsp vanilla – mix together. Now start adding your rooibos tea/almond milk mixture until dough forms into a ball.  (Place dough ball in the fridge while you make the filling).
  3. To make the filling, chop your figs and place them in a pot with 1/2 cup brewed tea, lemon juice, and 1 tbsp vanilla extract. Cook approximately 10 mins. over med heat until the figs start to soften. Let cool slightly and blend in food processor to form a paste.
  4. Preheat oven to 350 degrees.
  5. Remove dough from fridge and separate into 2 balls. Lightly dust your counter with flour and using a rolling pin roll dough into a long narrow rectangle. Depending on how wide you want the cookies only roll your dough double the width (you will be folding it over). For example, if you want your final cookie 2-inch wide roll dough to 4-inch wide. Once you are done that spoon filling along one side of the dough, now carefully fold the other half of the dough over and seal dough together along the edges.
  6. Using a sharp knife cut into the cookie size you desire. I used a sawing type of motion when I cut them, so the filling doesn’t all fall out.
  7. Place cookies on a parchment-lined cookie sheet and bake for 20 minutes.


You can also make these a little wider so they are more like a cereal bar for a great “breakfast on the go” option.





Healthy plant-based recipes for the active lifestyle. Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto and all around lovers of abundance and nourishment based in Vancouver, Canada. Through they blog  Activevegetarian.com they inspire others to live a healthy, active, plant-based lifestyle. 



Want to read more posts like this? Sign up for our newsletter below!​

Browse through similar recipes below:

Raw Cauliflower ‘Popcorn’ [Vegan, Gluten-Free]

Quinoa and Oat Breakfast Fruit Rolls [Vegan, Gluten-Free]

Lemongrass Pho [Vegan, Gluten-Free]

Lemongrass Pho

Stretchy Potato Cheese [Vegan, Gluten-Free]

Spicy Garlic Edamame [Vegan, Gluten-Free]

Spicy Garlic Edamame

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

2 comments on “Fig Bars [Vegan, Gluten-Free]”

Click to add comment
4 Years Ago

I'm not sure what happened (I'm pretty sure I made no measuring mistakes), but the dough was way too liquid, only slightly thicker than pancake batter. I had to add about a cup of flour. The cooking time was also a bit too much for my oven (the filling/sides burned a little), the second half of the batch was a lot better with 5 minutes less. I'm also not sure about the "1/3 + 1 tbsp" coconut oil, seems like a word is missing. I put 1/3 of a tbsp + 1 tbsp, but I don't know if it was that or 1/3 cup + 1 tbsp (which would make more sense, but in which case the dough would be even more liquid). Anyway, the second half of the batch was pretty good and the filling was the same as in the store-bought version (even though we used soaked figs instead of dried).

4 Years Ago

What kind of figs are used ??? California, black, turkish? etc.


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×