These delicious Coconut Fig Squares are a lot like date squares, only made with fresh green figs. Add these vegan bars to your list of must-make dessert recipes during fig season!
The Fig Jam
- 1 1/2 lbs. very ripe green figs (about 9)
- 2 tablespoons brown sugar
- 1 teaspoon lemon juice
- 1 1/2 cups all-purpose flour (sub gluten-free, if needed)
- 1 1/2 cups rolled oats
- 1/2 cup shredded coconut
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3/4 cup coconut oil, melted
- Cut the stem off the figs and quarter them. Add them to a medium-sized pot over high heat. Add the brown sugar and lemon juice and bring the pot to a boil. Be careful as it will splatter. Reduce the heat to medium and let the jam simmer for 10 minutes, uncovered, stirring occasionally and mashing the figs with your spoon as they soften. Let the jam simmer for 5 minutes more without stirring. Spoon off the liquid that comes to the top of the jam. Use a potato masher to mash the jam until it is somewhat smooth.
- While the jam is cooking, prepare the rest of the fig squares. Preheat the oven to 350 degrees. Line an 8×8 inch baking pan with parchment paper, letting the excess drape over the sides.
- In a large bowl, mix the flour, rolled oats, coconut, sugar, baking powder, and sea salt. Add the coconut oil and mix again. I find using my hands the easiest way once the coconut oil is added. Press 2/3 of the oat crumb mixture into the prepared baking pan. Bake in the preheated oven for 10 minutes.
- Pour the fig jam over the baked crust in the pan then top with half of the remaining oat crumb and pat down gently. Sprinkle the remaining oat crumb over top.
- Bake the fig squares in the oven for an additional 20-25 minutes, or until the top is light golden brown. Remove from the oven and let it cool completely before removing from the pan and cutting into 12-16 squares, depending on how big you want the squares.