No? Just me? Well, that's ok. I'll embrace this particular peculiarity of mine if it means that I get to eat some fantastic treats like these!
So it struck me as very odd when this spring I began to have sudden cravings for Fig Newtons. Of course I wasn't about to run to the store and buy the actual cookies, filled with processed sugar and other nasty things, so my craving continued.
I came across Rawified's recipe and decided that now was the time to finally give in to my mysterious craving.
Now of course, since I really can't claim to know what a true Fig Newton tastes like, I have decided that my imaginary treats come with a hefty kick of lemon. I know this is not traditional, but I am a sucker for anything sour, and I think this combination really works.
I should warn you though that these bad boys are TART, so if you are looking for something a little more mellow, please feel free to reduce the amount of lemon zest, and replace some of the juice with water (or even maple syrup).
These bars don't qualify as a true raw food, since I am using traditional oats and maple syrup, but of course you can replace these with raw oats and a raw sweetener if you'd like.
No-Bake Lemon Fig Bars
Fills a 5x7 inch pan; it's up to you how many servings that makes!
adapted from Rawified's Raw Fig Newtons
1/2 cup rolled oats
1/4 cup flax seeds
1/3 cup almonds (or pre-ground almonds)
1-2 tsp lemon zest
2 tbsp maple syrup
8 large dried figs (approximately 1 packed cup)
2 tbsp lemon juice
1 tbsp water (more if needed)
In a food-processor, blend oats, flax seeds and almonds until coarsely ground (you can continue to a finer grind if you'd like, but be careful not to over-process the almonds). Add salt and lemon zest and pulse until combined. Add maple syrup and mix until a thick dough forms.
Line a baking dish or tart pan with wax paper or plastic wrap (I used a 5x7 inch baking pan, and this produced nice, thick bars). Spread about 2/3 of the dough into the pan, and press down firmly (If the dough sticks, try rubbing a little coconut oil onto your fingers and/or the pan).
Without bothering to rinse out the food processor, remove the stems from your figs and toss them in. Add lemon juice and blend until a paste forms, adding water as needed. Spread the fig filling over the crust and smooth out. Crumble the remaining dough on top, and press it down into the filling.
Cover the bars and let chill in the fridge for at least a couple hours. Slice into individual squares and enjoy!
The bars will keep nicely in the fridge for at least 3 or 4 days; however, mine were eaten long before that.