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Fig date grain and nut bars

White plate with 8 fig, date and walnut bars stacked on top

Craving something sweet, nutritious, and utterly delicious? Well, look no further than these homemade fig date grain and nut bars. The perfect blend of natural sweetness, wholesome grains, and nutty crunch. Whether you’re searching for a “healthy snack recipe” or a “homemade energy bar”, this recipe is sure to satisfy your cravings and provide that energy boost you need.

With simple, whole ingredients and clear, easy-to-follow instructions, these bars are a fantastic way to indulge in a guilt-free treat. All while learning the joys of baking with natural sugars and fibre. Let’s dive into the world of natural baking, where taste meets health in every bite!

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Side view of a fig date and grain bar

Let’s talk about some of the ingredients

  • Boiling Water & Molasses Magic: We begin our culinary concert with a warm-up act of 70g boiling water harmonizing with 100g molasses. This duo creates a liquid gold foundation that will give our bars that gorgeously gooey consistency and a deep, caramel-like undertone.
  • The Sweet Date & Fig Ensemble: Our stars of the show, 100g dates and 150g dried figs, are chopped into bite-sized pieces, bringing a natural sweetness and a chewy texture to the bars. Dates are not just sweet delights; they are nutritional powerhouses brimming with fibre and essential nutrients. Figs, with their unique, slightly nutty flavour, add a touch of Mediterranean mystery to the mix.
  • Butter & Sweetness: Adding a velvety richness to our ensemble is 60g butter, softened to perfection. As it melds into the mix, it brings a smoothness that makes each bite a dream. The addition of 1 tsp of baking soda and ¾ tsp of salt balances the sweetness and allows the bars to rise to the occasion. At the same time, the brown sugar deepens the flavour with its molasses notes.
  • The Coffee Crescendo: Here’s where things get interesting. The addition of 60g of espresso coffee adds a robust, aromatic layer that elevates the bars from mere morsels to gourmet treats. It’s like a shot of sophistication amidst the sweetness, providing a subtle bitter counterpoint that coffee aficionados will adore. But if you don’t like the flavour of coffee, see my notes below.
  • The Binding Ingredients: A large egg and 1 tsp of vanilla extract act as the binding agents, ensuring that every ingredient performs in perfect harmony. The egg provides structure, while the vanilla infuses the bars with its sweet and floral notes.
  • Flour’s Foundational Role: 200 grams of plain flour gives our bars the body they need to hold together all that deliciousness. You could also use GF flour in this recipe.
  • Nutty Accents & Seed Sprinkles: For that final flourish, we have 50g of coarsely chopped walnuts and a generous 150g of seeds—be it pepita, sesame, or your seed of choice. They’re not just there for their looks; they add a delightful crunch and a treasure trove of nutrients. I chose to use this Macro Nibble Mix pack. Raw is best, as we’re going to bake them, and they’ll toast up perfectly if starting from raw.
  • A Note on Coffee Alternatives: For those who prefer a milder taste or just want to skip the coffee, no worries! Boil some water and opt for more of it instead of the espresso coffee shots, but keeping the same quantity. You’ll still end up with bars that are just as inviting without the coffee notes.
USA mini loaf pan with Fig Date and grain bars in it.

Pro Tip: If you find your butter stubbornly firm, give your mix a little extra warmth at 40°C to coax it into smooth submission. But if your butter is already playing nicely at room temperature, feel free to skip this step.

So dear readers, whether you’re a sweet tooth or a health nut, these fig date grain and nut bars are sure to hit the right notes. Happy baking, and enjoy the symphony of flavors! 🎶🍴

White plate with 8 fig, date and walnut bars stacked on top

Fig date grain and nut bars

4.88 from 8 votes

5 stars tells us you love the recipe

becs-table.com.au
Get ready to treat your taste buds to a tantalizing journey with my latest creation – the delightful Fig, Date, Grain, and Nut Bars that are packed with natural sweetness and a hearty crunch
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Difficulty Medium
Course Snack
Cuisine Australian
Servings 8
Method Thermomix

Equipment

Ingredients
  

  • 70 g boiling water
  • 100 g molasses, treacle or golden syrup
  • 100 grams dates
  • 60 g butter cut into small cubes and allow to soften to room temp
  • 150 grams dried figs
  • 1 tsp baking soda
  • ¾ tsp salt
  • 140 grams brown sugar
  • 60 g espresso coffee 2 shots* see alternative
  • 1 large egg
  • 1 tsp vanilla
  • ½ tsp baking powder
  • 200 grams plain flour
  • 50 g grams coarsely chopped walnuts
  • 150 g seeds Pepita, Almonds, sunflower etc I used some of these

Instructions
 

  • Preheat oven to 170°C. fan Get out your Mini Loaf Pan Or something similar, you may need to grease if it's not a good non stick coating.
  • Weigh the water and molasses into the TM bowl and set for 3 minutes/80°C/speed 1.5
  • While that is happening, chop your dates and figs into small pieces (you choose the size). I cut all my dates in half and then cut the figs so the pieces were around the same size.
  • Allow the mixture to cool until the TM lights turn green It might take 5 – 10 minutes.
  • In the meantime you could add a bowl to the top of the TM lid weigh in the dates, butter, figs, baking soda, salt, and brown sugar and coffee. *see tips
  • When the mix in the TM bowl is cool add in the above you weighed in the previous step, then add the egg and vanilla, baking powder, flour and mix for 30 seconds/reverse speed +2
  • Pour the batter into the greased pan sprinkle over the nuts and seeds, use a fork to push some of the nuts and seeds into the mix then bake for around 20 – 25 minuets or until a toothpick inserted comes out clean.

Video

YouTube video

25 Comments

  1. I Hi Bec,
    After you add the dates, figs, butter etc do you mix them before adding the flour etc. In the video it look like you blended them before adding ‘ the flour.

    Lynne

    1. Hi Lynne, no you don’t have to, 30 seconds on reverse speed + 2 should sort it out but check you don’t have to scrape down once you’ve mixed. Sometimes you need to just use a spatula to fold some of the flour stuck to the walls of the TM bowl.

  2. 5 stars
    These are truly delicious and I can’t stop eating them. Not good at all, but what fun. Bec, mine sunk a little where I added the fruit and nut mix. Should I have stirred it through more? I only made 8 as that is what my tin was. Perhaps I should make them a little smaller. (😥😥😥less to eat then‼️)

    1. Hi Jean,
      Yes they’re truly delicious. 😉
      Could they have sunk because they needed 5 minutes more baking time? Or it could have been the weight of the topping I guess. I agree though why make them smaller if you don’t need to 😄😁🤣

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