Desserts

October 5, 2020

Plant-Based Fig Crumble Bars

Plant-Based Fig Crumble Bars combine fresh and dried figs for a sweet treat. Completely whole food plant-based and gluten free!

Have you ever had fresh figs?

Before this year, I hadn't tried them! I looked for fresh figs at farmers markets and specialty grocery stores, but I couldn't ever find them.

Figs are in season for a few weeks in June, and then again from August to October. I think of them as more of a fall food. So I was excited when my mom finally found some at the grocery store and brought them home for us to try.

Pro tip: fresh figs need to ripen before they taste good. If they aren't ripe enough they aren't sweet and they taste kind of like a bland apple.

If you cut into a fig and find it kind of gross, just let them ripen for a few days and then try again. They will be so much better!

You can also bake them! Baking speeds up the ripening process and helps them get sweet.

Plant-Based Fig Crumble Bars

Fresh v. Dried Figs

Fresh and dried figs have different uses.

Fresh figs are just like any other fruit. They get ripe and then they hit their peak and then they go bad. You want to make sure you use them before they start to get mushy or moldy.

Dried figs are much more shelf-stable. They are meant to last for weeks or months. Because they are dried, the sugar is more concentrated and they are much sweeter than fresh figs.

What's cool about these crumble bars is that we use both fresh figs and dried figs.

Fresh figs get soft when cooked, providing a delightful fruity texture for these bars. Dried figs are already super sweet and they help add an overall sweetness to the bars. I love using both in one recipe!

Let's talk ingredients.

Plant-Based Fig Crumble Bars

Ingredients

  • Rolled Oats: We will blend rolled oats in the food processor to create a flour that serves as the base of these bars.
  • Pecans: The base also has pecans. I love adding an ingredient with a high fat content like pecans, because they add FLAVOR.
  • Almond Flour: Finally, a bit of almond flour helps lighten up the texture of the base. If we only used oat flour, the bars would be pretty dense.
  • Salt: A pinch of salt brings out the flavor of the pecans and the sweetness of the bars.
  • Maple Syrup: We'll use maple syrup to bind the flour together. If you want to have a completely fruit-sweetened dessert, use date syrup instead.
  • Dried Mission Figs: We'll also add dried figs to the base. Dried figs add sweetness. And, they won't blend down completely so we'll get some pockets of delicious chewy texture.
  • Quick Oats: We'll reserve some of the base mixture to use for the crumble topping. Adding quick oats will make it more crumbly -- that classic look of a crumble.
  • Fresh Figs: Last, but not least, fresh figs are the fruity layer.

How to make Plant-Based Fig Crumble Bars

Step 1. Start by preheating the oven. Line an 8x8 baking pan with parchment paper. I like to leave a little bit of overhang on two sides of the pan -- that way, when the bars are done I can just lift them out of the pan for easy slicing.

Step 2. Next, blend the oats and pecans in a food processor until coarsely ground. This is the beginning of the base mixture. Then add the dried figs and maple syrup, blend until everything comes together. It should be pretty wet, and stick together nicely.

Step 3. Transfer the mixture to a bowl and stir in the almond flour and salt. This is your base.

Step 4. Using wet hands, press 3/4 of the mixture into the bottom of the pan. Reserve the other 1/4 of the mixture. That will become the crumble topping.

Step 5. Bake the base in the pan for 12 minutes, until the edges are just golden. Meanwhile, stir the quick oats into the reserved base mixture.

Step 6. After the 12 minute bake, remove the pan from the oven and top the crust with chopped fresh figs.

Step 7. Sprinkle on the reserved crumble mixture.

Step 8. Bake again for 25 minutes, until the crumble topping is browned. Let cool completely before cutting. Enjoy!

Plant-Based Fig Crumble Bars

Recipe Prayer

Thank you Jesus for sweet desserts. Thank you for giving us healthy foods to enjoy. Amen.

Related Recipes

If you're looking for other crumble recipes, try my Cherry Crumble Bars or my Blueberry Crumble! This Espresso Crumble Banana Bread is also amazing.

Tried this recipe?

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**This post contains affiliate links, for more information see my disclosure here.

Plant-Based Fig Crumble Bars

Plant-Based Fig Crumble Bars combine fresh and dried figs for a sweet treat. Completely whole food plant-based and gluten free!

Author:

Elizabeth

Serves:

9

Prep:

15

min

cook:

37

min

total:

52

min

Ingredients

  • 1 1/2 Cups Rolled Oats
  • 1 Cup Pecans
  • 1/2 Cup Almond Flour
  • 1/2 Teaspoon Salt
  • 1/2 Cup Maple Syrup
  • 15 Dried Mission Figs
  • 1/4 Cup Quick Oats
  • 10 Fresh Figs, chopped

Instructions

  1. Preheat the oven to 350. Line an 8×8 baking pan with parchment paper.
  2. Blend the oats and pecans in a food processor until coarsely ground. Then add the dried figs and maple syrup, blend until everything comes together.
  3. Transfer the mixture to a bowl and stir in the almond flour and salt.
  4. Using wet hands, press 3/4 of the mixture into the bottom of the pan. Reserve the other 1/4 of the mixture.
  5. Bake for 12 minutes, until the edges are just golden. Meanwhile, stir 1/4 cup of quick oats into the reserved mixture.
  6. After the 12 minute bake, remove the pan from the oven and top the crust with the chopped fresh figs.
  7. Sprinkle with the reserved crumble mixture.
  8. Bake again for 25 minutes, until the crumble topping is browned. Let cool completely before cutting. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography