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]

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Serves

12-16

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Ingredients

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
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Preparation

  1. Put all your compote ingredients in a large pot and bring to boiling point.
  2. 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.
  3. Add more water as necessary to keep it liquid but not so much that it becomes runny.
  4. Preheat oven to 355°F and spray and line a 8-inch square pan.
  5. Make your vegan eggs and set aside to gel.
  6. Blend your wet ingredients in a food processor, including your “eggs”.
  7. In a large bowl, mix your dry ingredients, then add the wet blender mix and stir to combine.
  8. Spoon your fig compote onto the bottom of the pan, then sprinkle your flax powder on top evenly.
  9. Spoon your base ingredients into the baking pan and smooth over with the back of a wet spoon.
  10. Bake for 35-40 minutes.
  11. Let cool for 15 minutes before removing from the pan, then let it cool some more before carefully slicing into bars.
  12. Store in the refrigerator — they are even better and sweeter the next day.
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