Figgy Pudding Bars

If you like figs, you’re in for a treat. These paleo figgy pudding bars are sweetened only by figs and delightfully filling and wholesome. 

How do you use a Costco-sized bag of leftover dried figs? And what do you do when the figs start to crystalize?

Anyone else have this problem? Figgy pudding bars are the solution! This recipe was born out of necessity to use up a giant bag of dried figs from Costco. Truly, a good problem to have. Now it's a request by my family to make again and again! 

These figgy bars are gluten-free, paleo, and dairy-free. As far as desserts or treats are concerned, these are fairly high in protein.  

You can dress these bars up or down! Using the leftover fig juice as a caramel sauce with a little whipped cream so they turn into a decadent dessert or you can treat them like a snack bar. 

For an even more grown-up version, add 1/4 cup of brandy to the boiling water for the figs to soak in! Because nothing says fancy like booze in your dessert. Traditionally figgy pudding is made with brandy so you can have your mommy drink and eat it too. But as I share these with my kids, I'll be leaving out the brandy. However you're welcome to make these with the brandy and come over to share. I'll make the tea.

Figgy Bars aka "Figgy Pudding Bars

3 cups packed dried figs (I pack mine in a 4 cup measuring pyrex)

Boiling water

4 eggs

1 cup cashews

1/4 cup coconut flour

1/4 tsp sea salt

1/2 tsp baking soda

1/2 tsp cream of tartar

2 tsp vanilla

*a little oil to grease the pan

Optional: Canned coconut milk or whipping cream

  1. Pour just enough boiling water over dried figs to cover (figs will expand). Let sit at least 20 minutes (or overnight).
  2. Preheat oven to 350. 
  3. Drain figs, reserving juice.
  4. In a food processor or high speed blender, blend figs, splash of fig juice, and cashews together. 
  5. Add in remaining ingredients and blend until thick paste forms.
  6. Spread in an oiled 9 x 9 inch pan.
  7. Bake for 25 minutes or until toothpick comes out clean. Let cool 10 minutes before cutting.
Packed without the cream and fig caramel sauce and wrapped in parchment paper, they make a great snacking bar.

“Caramel Sauce” with Whipped Cream (optional and if you want a fancier dessert)

  1. Whip cooled coconut cream or whipping cream until whipped. 
  2. Top figgy bars with a little whip cream then drizzle on the leftover fig juice. Serve immediately.

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