Old Fashioned Fig Bars Recipe (Vegan)

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Are you looking for a healthy old-fashioned fig bars recipe?

This is one I keep coming back to when I want something sweet but not overly sugary. The filling is made just from figs (no extra sweetener needed), and the dough has a slightly nutty flavor from the peanut flour and tahini.

It’s inspired by those classic fig bars (like fig newtons), but made more simply with ingredients I actually use. Once baked, they’re soft in the middle, a bit firmer on the outside, and slice really nicely once cooled.

What are fig bars?

Fig bars are baked bars with a soft dough on the outside and a thick fig filling inside. The most well-known version is Fig Newtons. The store-bought ones are usually quite sweet and more processed.

When you make them at home, you can keep the ingredient list simple and let the figs do most of the work. In this version, the filling is just blended figs with a bit of tahini, and the dough is made from oat flour and peanut flour.

Why I love this recipe

These fig bars have a really good balance between the soft dough and the thick fig filling. The outside stays slightly firm, while the inside is naturally sweet and a bit sticky, in that classic fig bar way. The tahini gives the dough a subtle richness without making it heavy, and the peanut flour adds a light nutty flavor that works really well with the figs.

They’re also sweetened mostly by the figs themselves, which keeps the overall flavor more mellow. You don’t get that overly sugary taste like with store-bought versions. Once they cool, they slice cleanly and hold their shape, which makes them easy to store and grab later. Here are a few more reasons why I love this recipe:

• Made with simple ingredients
• Thick fig filling
• Not overly sweet
• Soft center, slightly firm outside
• No refined flour

Ingredients for the old-fashioned fig bars

The dough

Oat flour: Forms the base. You can buy it or blend oats at home.

Peanut flour: Adds a light nutty flavor and some protein. You can swap with more oat flour or almond flour (texture may change slightly).

Coconut oil: Helps the dough come together and keeps it from being too dry.

Tahini: Adds richness and replaces part of the oil.

Rice or agave syrup: Helps bind the dough without making it too sweet.

Plant milk: Adds moisture so the dough is easy to work with.

Salt: Brings everything together.

The fig paste

Dried figs: Naturally sweet, so you don’t need extra sugar.

Fig soaking water: Helps blend into a smooth paste.

Tahini: Makes the filling creamier and balances the sweetness.

Carob powder: Optional. Adds a light cacao-like flavor. You can skip it or use cacao instead.

How to make these old fashioned fig bars

Step 1: Soak the figs.

Pour boiling water over the figs and let them soften while you make the dough.

Step 2: Make the dough.

Mix oat flour, peanut flour, and salt. Add coconut oil, tahini, and syrup, and mix. Pour in the plant milk and combine until you get a soft dough. Using your hands works best here.

Step 3: Divide the dough.

Split it into two equal parts.

Step 4: Make the fig paste.

Drain the figs and blend them with some of the soaking water until smooth. Add tahini and carob (if using) and blend again.

Step 5: Layer.

Press one half of the dough into a thin layer. Spread the fig paste on top. Roll or press the second half and place it over the filling (baking paper helps here).

Step 6: Bake.

Bake at 180°C for 15–20 minutes.

Step 7: Cool and cut.

Let it cool completely before slicing; they hold together much better this way.

Tips & recipe adaptations

• Roll the top layer instead of pressing it by hand: It’s much easier to get an even layer this way. Use baking paper so it doesn’t stick, then flip it on top of the fig filling.
• Don’t skip soaking the figs: If they’re not soft enough, the paste won’t blend smoothly and can turn a bit chunky.
• Adjust the fig paste texture: If it’s too thick, add a bit more of the soaking water. If it’s too loose, blend in a couple more figs.
• Keep the dough thin: A thinner dough layer gives you a better balance with the filling. If it’s too thick, the bars feel dry.
• Watch the bake time: They should stay soft. If you bake them too long, the edges dry out, and the texture changes a lot.
• Let them cool fully before cutting: This makes a big difference. They firm up as they cool and slice much cleaner.
• Storage & freezing: Store in the fridge in an airtight container for up to 5 days. They get slightly firmer but still stay soft. For longer storage, freeze and defrost at room temperature.