- 3/4 of a pound of dried figs; stems removed and coarsely chopped ( should yield about 2 cups)
- 2/3 cup water
- 3 to 4 tablespoons maple syrup
- 2 teaspoons lemon zest, grated
- 3 cups almond meal
- 1/2 teaspoon sea salt
- 3/4 cup honey
- 1/4 cup grape seed oil
- 1 tablespoon vanilla extract
- In a small saucepan, cook the filling ingredients over a low simmer for 10 to 20 minutes.
- Mash periodically, adding more water if necessary. You want to add enough moisture as you want the filling to be thick and moist like a thick jelly. Just keep mashing around until the pieces are mostly broken down. Alternatively, you could puree the mixture in a food processor. Set aside while you prepare the dough.
- In a medium sized mixing bowl, combine the almond meal and salt.
- In a small bowl, combine honey, grape seed oil, and vanilla.
- Mix wet ingredients into dry ingredients. Note: This will look much wetter than most cookie doughs and you may question how it will ever be possible to roll this dough out. Rest assured the dough will get much thicker after you refrigerate it.
- Refrigerate dough for at least one hour.
- Remove dough from refrigerator and preheat oven to 350 degrees.
- Divide dough into four equal sections. Starting with the first section, roll out the dough between two pieces of parchment paper to a rectangle that's about 10" long, 4" wide, and 1/4" thick. Note: The parchment paper is a must. If the dough directly touches the rolling pin, it will be impossible to keep it from sticking to the pin.
- Spread 1/4 of the fig filling along the right side of the dough.
- Fold the the dough in half lengthwise so that the dough on the left side completely covers the fig filling. The easiest way to do this is to lift the parchment paper from underneath to make the fold and then peel the parchment paper back after the fold is done. If there is too much overlap, trim the seam with a knife to make a straight line.
- Repeat with the remaining three sections.
- Place all four dough logs onto a baking sheet lined with parchment paper and bake for 12 minutes or until the edges just begin to brown.
- Remove from the oven.
- Cool until you can comfortably touch the logs. Then, cut every 2" to form the fig bars.
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