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Healthy Vegan Fig Newton
[Vegan]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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Healthy Vegan Fig Newton [Vegan]

Dairy Free

Vegan

A cookie or a bar? That is the real question? These classic fig filled treats are a pleasant combination of both – shaped like a bar, soft texture like a cookie and just the right snack size. Whatever you consider them, they will definitely have you reminiscing.

Ingredients You Need for Healthy Vegan Fig Newton [Vegan]

For the Dough:

2 cups oat flour
1/3 cup raw sugar
1/8 tsp baking soda
pinch of celtic sea salt or pink Himalayan
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla powder or 1/2 tsp vanilla extract
1/3 cup coconut oil
1 tablespoon maple syrup
2 tablespoons oat milk or plant-based milk of choice
chia egg (3 tbsp rooibos tea + 1 tablespoon chia seed)

For the Filling:

15 dried figs
1 cup strong-brewed earl grey tea

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How to Prepare Healthy Vegan Fig Newton [Vegan]

Preheat oven to 350 degrees.
Start by steeping a large cup of earl grey tea. As the tea is steeping, make oat flour if needed.
Next, place all dry ingredients for the dough (oat flour, raw sugar, baking soda, salt, cinnamon, vanilla powder) in a food processor and pulse until well combined.
Using 3 tbsps of your steeping tea - add 1 tbsp of chia seeds to make a "chia egg" set aside and allow the chia to absorb the tea and expand.
Remove all the stems from the dried figs and cut them into halves or quarters - place the dried figs in a bowl and pour 1 cup of the steeped tea over them. Try to immerse all the figs in the hot tea, this will help rehydrate them and soften them for later.
Add the coconut oil, oat milk, maple syrup and chia egg to the dry ingredients in the food processor - blend until a dough ball forms. Once you have a workable dough, remove it from the food processor and divide into 2 balls. Lay out a piece of parchment paper or you can use a Silpat Non-Stick Baking Mat. Start to roll out 1 ball of dough into a rectangular shape about 6" wide and 12" long. You can lightly dust the dough with some flour as you work this. Repeat this for the other half of the dough.
Using the same food processor from the dough - place the figs and steeped tea in and blend until a figgy paste forms.
Spread half of the fig paste length-wise onto half of the rolled out dough - do not spread fig paste all the way to the edge. Leave about 1/2" so you are able to connect the dough and form a "seal".
Use your parchment paper or mat to lift the dough with no filling and fold it over the fig paste - keep gently rolling dough until the overlapped area is on the bottom. Very carefully transfer onto a baking sheet and mindfully cut into approximately 1" wide bars. Create slight separation between the bars so they will bake evenly. Repeat for the other dough - start spreading the fig paste, roll, transfer to baking sheet and cut into bars.
Bake for 20 minutes or until golden brown on bottom. Remove, allow to fully cool and enjoy. Can be stored in an air-tight glass container in fridge for up to 7 days. If they will last that long 😉

Notes

*simply grind up quick or regular oats in a high speed blender until flour is formed.

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