Skinny Fig Bars

Got a craving for something sweet? Scrounging through the pantry and fridge? Finding nothing but a dried up Special K bar and a lone piece of chocolate covered in sugar or fat bloom (that white stuff that makes you go ack, but oh, well, it’s a craving so I’ll eat it anyway)? Well, at 90 calories, the bar fits the bill for something low fat – but taste? Hmmmmm………….

My Alabama Southern belle friend from junior high school, Sharon, found just that. Being sick for a while and nursing a shoulder wrenched from the annual remove-the-Christmas-tree event, she was feeling a little low. So she posted her craving on Facebook. Then she posted her find. Diana Dietitian cannot sit idly by – off to the rescue. Here’s a healthy, tasty, zingy way to take care of the sugar blues.

Skinny Fig Bars



8 ounces dried figs (one round package)
4 ounces pitted dates
2 tbsp. silvered or chopped almonds (optional)
2 drops anise extract (optional)
1 tbsp. agave nectar (or other liquid sweetener)
2 tbsp. water
1 tbsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. ginger


1 cup regular or quick oats, ground in blender until fine
1 cup regular or quick oats, unground
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces unsweetened apple sauce
3 tbsp. agave nectar (or other liquid sweetener)
1/4 cup water


  1. Preheat oven to 375 F.
  2. Make the filling: Snip off the figs’ stems, and put the figs, dates, and almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients and process until mixed. Set aside.
  3. For the crust, combine the oats (ground and unground), baking powder, and salt in a mixing bowl. Stir in the apple sauce, agave nectar, and water, mixing well to a thick consistency. Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon or your hands). Spread the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling. Bake for about 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars.
  4. Icing (optional): Mix powdered sugar (about 3 tbsp.) with a little water (Start with 1/2 tsp.) until the right consistency. Add vanilla or almond extract to taste (just drops). Drizzle over top of bars before cutting.

Preparation time: 15 minute(s) | Cooking time: 30 minute(s)

Number of servings (yield): 16

Makes 16 bars. Each bar (with almonds) contains: 117 Calories (kcal); 1 g Total Fat; (10% calories from fat); 2 g Protein; 26 g Carbohydrate; 0 mg Cholesterol; 67 mg Sodium; 4 g Fiber

Courtesy of blogger Susan Voisin

Paula Deen’s diabetes
Mirror of the heart

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