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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.

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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!

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

4.86 from 7 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

19 Comments

  1. Mine doesn’t look too happy. I don’t have a thermo mix but weighed everything exactly and processed as per recipe mines been in now for 35 mins but still soft too touch and doesn’t spring back

    Back to the drawing board I guexx

    1. That’s strange Lynda, what sort of tin do you have it in. As you can see, mine is a bar mould made of tin. Silicone or a deeper tin can take longer to bake off.

  2. Hi Rebecca,
    I just made another batch of your delicious Fig Date Grain and Nut Bars, but this time I used molasses as listed in your recipe.
    The molasses certainly does change the flavour, but not to everyone’s liking, I’m afraid!
    In my first ‘delicious’ batch I used Golden Syrup instead of molasses and the family and I loved those ones the best.
    So my third batch will definitely be with Golden Syrup.
    Are these bars shockingly fattening Rebecca because I’m having one a day!!!!
    I know you said they were addictive…. You were right!!!!!

    1. Excellent, that’s good to know. I think I might like molasses but I understand what you’re saying, it is a stronger flavour. Hummm fattening, maybe. oooPs 🤣🤣🤣

      1. 5 stars
        Hi Rebecca,
        I do truly love these date and fig bars but they are addictive!!!
        Is there a version of this recipe that can give you at least half of the calories but still taste ok.
        What ingredients can be replaced to still keep it delicious?

        1. Not really, but what if you halve the bar and consume a smaller portion. You could halve them all and freeze; simply remove one portion daily. 🤷‍♀️ It’s unfortunate that all delicious things come with calories.😊 At least it’s a healthier option, not the same as indulging in a chocolate brownie.

          1. 5 stars
            Hi Rebecca… Thankyou for your VERY wise reply!!!! 😂
            I didn’t even think to halve them, but now you’ve set me straight!!! 😂🤗
            One more question though… How many calories are in one bar???
            Thanks Rebecca.

          2. I have no idea. I don’t trust the app I have to tell me the correct answer. I try not to share information unless I’m certain of it. 😉

    1. Hey Colleen, be careful because these are really addictive. It’s a little more challenging without a Thermomix, but it’s possible. Just follow the recipe steps and do it on the stovetop using a temperature probe or making sure your mixture doesn’t get too hot to boil and reduce. Check out the method, I’m confident you could figure it out from the instructions.

      1. Hi Rebecca….. This is really scary….. what was the reason for heating up the treacle and water???? At what stage do the walnuts go in????
        It’s taking forever!!!!!!!😩

      2. Hi Rebecca….. Is this just like making a boiled fruit cake… If so, I think I understand now!!
        Thankyou. 🤗
        Cheers
        Colleen

          1. 5 stars
            I made your Fig Date and Grain Bars Rebecca, and they were absolutely delicious.
            I’m making a fresh batch this afternoon but this time with molasses instead of golden syrup.
            These bars are a real hit with the family!!

  3. 4 stars
    I have just made this in a baking tray , doubling the mixture. I did have to stir it a few times with the spatula. ( need to add this to notes for future reference)
    It looks fabulous. Just waiting for it to come out of the oven!
    -Not quite sure of the time it will require to cook though this way!

    1. Yes, doubling the mixture will require mixing with a spatula to distribute everything evenly without overmixing. Regarding testing for baking, I saw the image you posted in our Facebook group, but I couldn’t determine the depth of the tin. Use a toothpick to check for doneness – it’s the only reliable method when adjusting a recipe or using a different size tin. I hope you enjoy it as much as we do.

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