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These rich fudge-like peanut butter fig bars will melt in your mouth and remind you just how well peanut butter and jelly get along. The fig in the crust is reminiscent of the sweetness of grape jelly, and those crispy fig seeds create an interesting and unique texture.

Peanut Butter Fig Bars [Vegan, Raw, Gluten-Free]

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Ingredients You Need for Peanut Butter Fig Bars [Vegan, Raw, Gluten-Free]

Filling:
  • 2 cups peanut butter
  • 1/2 cup coconut oil
  • 1/8 cup coconut nectar
  • 1/2 teaspoon sea salt (optional, if your peanut butter is salted)
Crust:
  • 1 1/2 cups dried figs, Turkish or Mission
  • 1/2 cup walnuts

How to Prepare Peanut Butter Fig Bars [Vegan, Raw, Gluten-Free]

  1. Cut off the fig stems, and half them.
  2. Blend the walnuts and figs together until they start to stick together.
  3. Pat the crust down firm into an 8x6-inch glass dish.
  4. Blend together peanut butter, coconut oil, coconut nectar and sea salt (if your peanut butter is unsalted) and pour it on top of the crust.
  5. Freeze the bars for an hour or until hard. Store in the fridge for up to two weeks.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

Check the sweetness of the peanut butter filling. To amp up the sweetness, use 1/4 cup coconut nectar, or 1/8-1/4 cup of agave for a different kind of sweetness. If your figs are super dry, soak them for 15 minutes or until they start to soften a bit.

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About The Author

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Amanda Nicole Smith

See My Recipes

Amanda Nicole Smith is all about pure food and fitness, which make up what she calls a “Purified Lifestyle." She loves experimenting with raw vegan recipes, sprouting, fermenting, and taking photos of all her creations. Amanda finds joy in recreating recipes with simple whole ingredients and sharing them with friends and family. She sees food as fuel to do the things we love and to feel the best we can. "By learning to listen to our intuition and instinct, we are able to be and do what we feel is ultimately best for ourselves." Her goal is to help others purify their lifestyles by focusing on inner thoughts and feelings, replacing favorite go-to foods with healthier equivalents.

Comments

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  1. I noticed this is a re-post…

    Again, this recipe is not "raw", because the recipe calls for Coconut nectar.

    This recipe is not "raw", because the recipe calls for Coconut Blossom Nectar Syrup & Coconut oil. Neither of these are a "raw" foods! Coconut oil can only be considered \’raw\’, if cold pressed Virgin Coconut Oil is used!

    Here is why…

    For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Coconut nectar or syrup, is produced by slowly heating this sap between 105°F – 250°F (or more depending on the company) for a period of time between 1.5 – 3 hours to thicken it into syrup. This process also causes the sap to deepen in color.

    💥 Note: Virgin Coconut Oil: Whether it is raw or not depends on the production methods, if virgin coconut oil produced by expeller pressing, centrifuged or made from coconut milk by fermentation at high temperatures it cannot be regarded as raw and not suitable for raw diets. Only cold pressed (under 40⁰C / 104⁰F) virgin coconut oil can be classified as raw.
    https://www.tiana-coconut.com/healthy-diet/raw-food-diets/

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