Flirty Rasberry Fig Bars

February 23, 2011 by Leanne Vogel August 25, 2017

Grain-free, vegan snack bars made with almond flour and fresh fruit.

Ingredients

Preserve

• 6 dried figs, stems removed, chopped
• ¾ cup fresh or fresh raspberries
• ¼ cup apple juice
• 1 teaspoon lemon juice

Crust

• 2 ¼ cup finely ground blanched almond flour
• 3 tablespoon coconut oil
• 2 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 1 tablespoon coconut sugar

Topping

• 1 egg white
• ¾ cup finely ground blanched almond flour
• ¼ teaspoon ground cinnamon
• 3 tablespoon coconut oil
• 2 tablespoon maple syrup or honey
• 1 cup sliced almonds
• Pinch salt

Instructions

1. Line a 9×9 square pan with parchment paper by cutting parchment paper lengthwise to fit, allowing the parchment paper to drape over the 2 sides. Oil remaining 2 sides with a dab of coconut oil. Preheat oven to 350F.
2. Combine all preserve ingredients in a small saucepan. Bring to a boil, cover, and simmer for 10 minutes. Once complete, remove from heat and blend in a blender or food processor until smooth. Set aside.
3. Place all crust ingredients in a food processor and process until smooth.
4. Press crust dough into prepared pan and cook for 12-15 minutes until golden.
5. Meanwhile, in a small bowl, combine all topping ingredients except egg whites. Set aside.
6. In a separate bowl, with a hand mixer, whip egg whites until white and frothy. Set aside.
7. Remove crust from oven and spread preserve over top while still hot.
8. Then, spread frothed egg white, top with almond topping.
9. Place back in the oven for 15-20 minutes or until golden [mine took 19 minutes].
10. Remove from the oven and let cool for 1hr before cutting into bars.

Nutrition Information Per Serving