These fig bars that I made for New Years were such a hit, that we polished them off quickly. Sophie ate most of them herself. They are similar to my Apricot Fig bars, but they contain just fig instead of the added raisins. Sophie likes the apricot fig bars, but not as much as she does these Orange Fig Bars. She said the apricot fig bars are "too sweet" and these fig bars, without the raisins, are "just right."
I love them both, and my opinion is that the apricot fig bars are heavier and taste very much like fig newtons, which I used to love to eat. The orange fig bars are also tasty, but taste a bit more fruity and light.
2 cups dried black mission figs
11 tablespoons fresh squeeze minneola orange juice (or any orange)
2 tablespoon coconut oil (softened room temp)
I like to rinse my figs off first for good measure, and be sure to trim off the stems
Add just the figs to food processor and begin to blend the figs
Once mixed well, add the orange juice and coconut oil
Blend again until thoroughly mixed and there are no chunks of figs (it will be like a fig paste)
In a square dish, pour in some shredded coconut (I didn't measure, maybe about 1/2 cup)
Scrape the fig bar mixture into the square dish
Using the spatula and/or your hands, mx and "knead" into the shredded coconut
The fig mixture itself is sticky, but once coated with the shredded coconut it will be easy to work with
Pat down into the square dish, cover and place in refridgerator
Serve after they firm (at least 30 minutes).
We buy our black mission figs from Made In Nature, they are gluten-free and nut-free. Because we go through so many, we purchase the 32 ounce bags (sold exclusively at Costco stores). You can find the smaller bags at your local natural grocery store or Amazon.com
Need shredded coconut too? We buys our in bulk from Tropical Traditions.
Sophie has already requested another batch of these, so I better get to work! I am thinking of other variations too. They make a healthy and quick snack to grab.