The coveted Raspberry Fig Bars are here! This recipe was released to our email subscribers back in September of 2016 and the feedback we’ve received has been so awesome. The bars are full of whole, real food ingredients, yet they taste like a decadent treat. My personal favorite way to eat them is in the morning with one of my homemade canned coconut milk lattes.
Being that the holidays are upon us, I want to try and provide you all with some baked goods and desserts that you can feel good about baking, bringing to parties, and, most importantly, eating! You’ll notice that the Raspberry Fig Bars have zero added sugar of any kind. Their sweetness comes entirely from the naturally-sweetened figs, dates, raspberries, and shredded coconut. All of the flavor with none of the guilt!
After the recipe was originally released to our subscribers, several people mentioned that they’ve never eaten figs, or even so much as seen them in their local grocery store. Figs, both the fresh and dried varieties, are high in soluble fiber, potassium, calcium, magnesium, iron, copper, and are a good source of vitamins A, E, and K, all of which are important components of a healthy, balanced diet.
This recipe is vegetarian, vegan, gluten-free, and sugar-free!
This post contains affiliate links, which means that if you click one of the product links, I’ll receive a commission. Don’t worry, you won’t be charged anything extra. This just helps keep the lights on.
Prep time: 15 mins
Total time: Overnight
- Preheat oven to 350 degrees.
- Place parchment or wax paper in 8×8-inch baking pan and grease with coconut oil or coconut oil spray.
- Using a food processor, blend nuts, oats, and almond flour until coarsely combined.
- Add figs, dates, and coconut oil to food processor and blend until all ingredients are combined.
- Pour mixture into bowl and stir in coconut flakes.
- In greased baking pan, press 3/4 of mixture until entire bottom of pan is covered.
- Bake for 12 minutes.
- Remove from oven, lightly press fresh raspberries onto bottom layer, and top with remaining 1/4 of mixture.
- Return to oven and bake for additional 25 minutes.
- Remove from oven and allow pan to cool.
- Cover pan with tin foil and refrigerate overnight.
- After refrigerating overnight, cut into bars and serve!
- Eat up!