Fig + Beet Bars

True story. I am sitting in a juice shop/café typing this post. I feel like a legit blogger, you guys!! I have my Macadamia nut milk latte, my food ready to be consumed at the strike of noon, and adorable little succulents on the marble bartop I’m sitting at. This is so fun, why don’t I do this more?

I usually nuzzle somewhere on my couch to type my blog posts, but the uncomfortable stool I’m sitting on is kinda worth it because of the entertaining people walking by, the coffee I’m sipping, and the good food, right? I think so.

I should probably do this more.

If nothing else, to see other humans and have the possibility of interacting with the human race. Just kidding, just kidding. I interact with others… ehem…

You remember the days you used to eat those chewy fig cookies as a kid? Well these are a million times better 🙂 hahaha Ok, but for real, these are twice as fun as those throwback cookies for two reasons. 1) the outer layers are flakey and buttery and so delicate and decadent, you’ll be overly excited about it, and 2) I popped some beets in mine which means the color is UNREAL, perfect for the holiday season, and will seriously make you smile.

I love beets because while this is a dessert recipe, beets are a nutritional powerhouse and give you an unexpectedly delicious flavor. You know my go-to beets are LoveBeets because of their no fuss and no mess packaging. They come fully cooked and they’re so versatile. I kinda love pushing the limits to see what else beets can do. Turns out, they are a really bomb ingredient for fig bars 🙂

So let’s make some Fig and Beet Bars because they are super simple and you need these in your life.

First, whisk together your ghee, agave nectar, and egg. Add the almond flour and sea salt and whisk everything together to combine.

Form into a ball, wrap in parchment paper and chill in the fridge while you make the filling.

In a food processor, place two LoveBeets honey ginger cooked baby beets, fig jam, and agave nectar. Process for 10 seconds, scrape down the sides and process again for another 5 – 10 seconds until it’s a jam consistency.

Take the crust out from the fridge. Place it in between two pieces of parchment paper and roll it into a long oval or rectangle shape – it doesn’t have to be perfect.

Use a spatula to place the beet + fig jam in the center of the crust.

Then, fold the crust over the center by folding the parchment paper over and then peeling it back, leaving the crust over the center, on top of the jam.

Finally, brush a whisked egg along the outer crust and bake for 15 minutes, checking after 10. Then, broil for an additional 2 minutes if you need to get it more golden brown for the outer layer.

Wait for the bars to cool COMPLETELY before cutting into them.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Fig + Beet Bars

The recipe that needs to be in your snacking lineup: fig + beet bars! They’re low carb, gluten free, and the perfect healthy treat!

Recipe by:Lindsay Grimes

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Prep: 15Cook: 15Total: 30

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Ingredients

• 6 tablespoons (about 1/3 cup) ghee (butter or coconut oil works)
• 1 tablespoons agave nectar
• 1 egg
• 1 cup blanched almond flour
• 1/2 teaspoon sea salt
• 2 LoveBeets honey ginger cooked baby beets
• 1/4 cup fig jam
• 1 tablespoon agave nectar
• 1 egg, whisked

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Instructions

1. Preheat oven to 350F.
2. First, whisk together your ghee, agave nectar, and egg.
3. Add the almond flour and sea salt and whisk everything together to combine.
4. Form into a ball, wrap in parchment paper and chill in the fridge while you make the filling.
5. In a food processor, place two LoveBeets honey ginger cooked baby beets, fig jam, and agave nectar.
6. Process for 10 seconds, scrape down the sides and process again for another 5 – 10 seconds until it’s a jam consistency.
7. Take the crust out from the fridge.
8. Place it in between two pieces of parchment paper and roll it into a long oval or rectangle shape.
9. Use a spatula place the beet + fig jam in the center of the crust.
10. Then, fold the crust over the center by folding the parchment paper over and then peeling it back, leaving the crust over the center, on top of the jam.
11. Finally, brush a whisked egg along the outer crust and bake for 15 minutes, checking after 10.
12. Broil for an additional 2 minutes if you need to get that golden brown outer layer.
13. Wait for the bars to cool COMPLETELY before cutting into them.

Tips

• Per serving: Calories 184; Fat 15.0g (Sat 6.1g); Protein 3.8g; Carb 10.1g (net carbs 8.5g); Fiber 1.6g; Sodium 99mg

Nutrition Info:

• Serving Size: 10

© The Toasted Pine Nut

Enjoy!! xo

Thank you so much to LoveBeets for sponsoring this post! I feel so lucky to work with my favorite brands and share them with you! Thank you for supporting The Toasted Pine Nut!! xo