For some reason figs remind me of the consistency of pecan pie. We had a plethora of figs in the freezer, so I came up with the recipe for pecan pie bars!
Filling:
1 egg
2 c figs
2 tbs coconut flour
2 tbs butter
1 tsp cinnamon
1 tsp vanilla
2 tbs maple syrup
1/4 c roasted pecan halves
Preheat oven to 350F.
Combine ingredients except pecans in a sauce pan and stir until smooth. Remove from heat and stir in the pecans, save 10 or so to press into the top of the bars.
Crust:
1/3 c coconut oil
15 dates
1/2 c almonds
Process the dates in a blender. Remove and set aside. Process the almonds until finely chopped then add in the coconut oil and dates. Process until it starts to clump together. Remove and spread in the bottom of a parchment lined 9x9 baking dish.
Add the filling on top of the crust, press in extra pecans, and bake for 40 min. Remove from oven and let cool. Slice into bars. Store in an airtight container in the fridge. This can be served warm or cold and goes great with ice cream!
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