These mocha fig bars are all the flavors of a pie in portable form. The bar base is made from a blend of almond meal, oat flour, almond butter, and the surprise addition of sweet potato purée. The top is a delicious, chocolatey compote made by combining figs and carob with a blend of warm, wintery spices. IF (yes, big if) you can resist temptation, let these bars sit in the refrigerator overnight — they taste even sweeter the next day.
Mocha Fig Upside Down Frangipane Bars [Vegan, Gluten-Free]
For the Bars:
- 1 cup sweet potato purée (measure after puréeing)
- 1/4 cup almond butter
- 1/2 cup almond meal
- 1 cup gluten-free oats, ground into a flour (measure before grinding)
- 1 teaspoon baking powder
- 1/2 cup powdered sugar or sweetener choice
- 2 vegan eggs or 2 tablespoons chia seeds plus 6 tablespoons water
- 1/2 cup non-dairy milk
- 1/3 cup applesauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon almond extract
- 2 droppers vanilla stevia or 3 teaspoons vanilla essence
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- A pinch of salt
- 2 tablespoons Frangelico (optional)
- 2 tablespoon flax powder, for sprinkling
For the Carob Chia Fig Compote:
- 5 medium-ripe green figs, diced roughly or 3/4 cup dried figs, soaked overnight
- 1/2 cup water
- 2 star anise
- 2 cinnamon sticks
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1 teaspoon cinnamon powder
- 1 teaspoon cayenne
- 2 teaspoons carob powder
- 1 tablespoon chia seeds
- 1 tablespoon lemon juice
- 2 teaspoons stevia or 2-3 tablespoons sugar of choice
- 1 dropper vanilla stevia or 2-3 teaspoons vanilla essence
- Put all your compote ingredients in a large pot and bring to boiling point.
- Turn the heat to low and stir, cooking for 4o minutes. Use a wooden spoon to break up the larger chunks as they get softer.
- Add more water as necessary to keep it liquid but not so much that it becomes runny.
- Preheat oven to 355°F and spray and line a 8-inch square pan.
- Make your vegan eggs and set aside to gel.
- Blend your wet ingredients in a food processor, including your “eggs”.
- In a large bowl, mix your dry ingredients, then add the wet blender mix and stir to combine.
- Spoon your fig compote onto the bottom of the pan, then sprinkle your flax powder on top evenly.
- Spoon your base ingredients into the baking pan and smooth over with the back of a wet spoon.
- Bake for 35-40 minutes.
- Let cool for 15 minutes before removing from the pan, then let it cool some more before carefully slicing into bars.
- Store in the refrigerator — they are even better and sweeter the next day.
- Almond Flour
- Oat Flour
- Sweet Potato
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