These no-bake fig snack bars are a great mid-day treat that’s relatively high in protein and has no added sugar – just right when you need a bit of an energy boost. With sunflower seeds, whole grain oats, and dried figs, they’re just sweet enough.
Think energy balls without the extra effort of rolling balls needed. The dough is pressed into a tin, chilled until solid, and sliced into pieces of any size you’d like. Topping with chocolate optional but delicious.
If you can get fresh figs, try my hazelnut fig cake. I had never tried fresh figs before we first moved to Germany (I think they’re too delicate to transport all the way to Manitoba) and they’re an autumn treat.
Ingredient Notes and Substitutions
- Figs: any type of dried fig, it doesn’t matter, but choose one you like. The semi-dried variety (sometimes labeled as soft figs) won’t work here, they must be dry – but you can probably use the semi-dried ones if you skip the soaking step.
- Sunflower seeds: if preferred, you can sub another soft seed like pumpkin, or use nuts instead.
- Oats: either rolled or quick-cook oats, but not steel-cut. Use certified gluten-free if necessary.
- Oil: using an oil that’s solid at room temperature, like coconut, will make these easier to transport and keep out at room temp without getting too soft.
- Spices: leave them out or use any spices you like instead of those listed.
Figs, even when soaked, aren’t soft enough to mash by hand. You will need a food processor for this recipe.
Try to use fresh nutmeg if you can. It’s more cost effective and tastes better than ground, particularly because nutmeg takes a while to get through and pre-ground loses its flavour quickly.
How to Store
Storage: keep the bars in a sealed container in the refrigerator for up to one week.
Freezing: place bars in an airtight container and freeze for up to three months.
- Use damp hands: the dough is a bit sticky, but dampening your hands with a bit of tap water before pressing it into the tin will prevent it from sticking too much.
- Choose figs you like: the bars will, of course, taste like dried figs. There are a few different varieties available and I recommend using some that you like to snack on as is.
More No-Bake Snacks
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Fig Snack Bars
- 200 grams dried figs
- 140 grams raw sunflower seeds
- 50 grams rolled oats
- 1 tablespoon coconut oil
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg freshly ground
- Tiny pinch salt
- Dark chocolate for topping, optional
- Reconstitute the figs by placing them into a bowl and covering them in boiling water. Soak for 30-60 minutes, until softened. Drain the water and press down on the figs to release excess moisture.200 grams dried figs
- In a food processor, mix the oats and sunflower seeds on high speed until a meal forms. Don't over mix or you'll run the risk of making sunflower seed butter. Add the figs, spices, and oil. Mix again on high until a ball of dough forms in your processor.140 grams raw sunflower seeds, 50 grams rolled oats, 1 tablespoon coconut oil, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, Tiny pinch salt, 200 grams dried figs
- Line a 20 cm (8 inch) square tin with parchment paper. Press the dough into the tin, using damp hands to press it down as firmly and evenly as possible. If you have a tiny rolling pin it would be helpful here, just wet it first. Place the tin in the freezer to set for at least an hour, or longer.
- Once chilled, remove and drizzle with melted chocolate, if using, then cut into bars. Store in the refrigerator or freezer in a sealed container.Dark chocolate
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This was first posted in November 2017. It has been updated with no changes to the recipe as of January 2023.