I absolutely loved Fig Newman’s as a kid. No, not the typical fig “Newton,” fig “Newman’s,” aka the healthified version that Paul Newman sold. Both fudgey and sweet, they were a snack I always looked forward to after a strenuous class of YMCA “swim lessons.” That being said, I thought it would awesome to create a “raw bar” version of my childhood favorite, as my dad always loves when I make homemade snacks for him to enjoy during long afternoons at the office. I wasn’t quite sure how omitting the nuts and seeds would make the bar taste, however, after just one bar, my father exclaimed they were like “eating a jelly filled donut.” The crust, he described, was the perfect texture and flavor, while the filling was unexplainably smooth and delicious. He said whatever I did different to this recipe, to save it, because they are a definite “keeper.” Hearing this literally had me jumping up and down for joy, as not only are they just as easy as the typical raw bar, but they are autoimmune-friendly! Because of this, I knew sharing the recipe with you all was a must. The key to getting the same flavor profile is Next Millennium cricket flour, plus some tiger nut flour, which together, round out the overall “nutty,” yet nut-free, taste, while the clementine adds just a touch of citrus to balance out the fig’s sweetness. Besides that, I do not have much more to say about this recipe, except for I could not be more proud, excited, and pleased of how much my dad loved it. Despite not having a regular camera on hand to capture the yumminess of the recipe, I know for certain from my father’s reaction, that you too, will absolutely love making and eating these Fig “Newman” bar. Want more cricket flour recipes? Check out my Cinnamon Graham Crackers here.
Raw Fig Newtons
- 1 1/2 cup dried figs – soaked (I used a combo of turkish and mission)
- 2 tbsp clementine juice (1 clementine)
- 1 tsp clementine zest
- 1 tsp vanilla
- 1 cup medjool dates – pitted and soaked *Save soaking water
- 1/4 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 cup tiger nut flour
- 1/4 cup cricket flour
- 1 tbsp non-hydrogenated palm shortening
- Place dates and figs in two separate, heat proof bowls, and poor boiling water over then until fully submerged.
- Allow the dates and figs to soak for at the least, 30 minutes.
- Once soft, place dates in a food processor fitted with the “S” blade, blending until a thick paste has formed.
- Add in cinnamon, sea salt, and shortening, running the processor until fully combined.
- Next, add cricket and tiger nut flour to the food processor, running until a sticky dough has formed.
- Scoop the dough out of the food processor, squishing into a parchment lined loaf pan.
- Place loaf pan in the freezer to set while making the filling.
- To make the filling, place soaked figs, clementine juice, clementine zest, vanilla, and 1 tbsp water from the soaked figs, into the food processor.
- Allow the mixture to blend until smooth.
- Remove loaf pan from the freezer, scoop filling onto the crust, and spreading evenly to all four corners.
- Place the bars back into the freezer to set for another hour.
- Remove from the freezer and cut into desired sized squares.
- If saving for later, wrap individual slices in plastic wrap and store in freezer.
Luke 21:15 “For I will give you words and wisdom that none of your adversaries will be able to resist or contradict.”