MAKES 16 BARS
Ingredients
Filling
• 8 ounces dried Turkish or Calimyrna Figs, stemmed and quartered
• 2 cups apple cider
• 1 pinch salt
• 2 teaspoons fresh lemon juice
Crust
• ¾ cup almond flour
• ½ cup coconut flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 6 tablespoons coconut oil, softened
• ¾ cup palm sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• Coconut oil for greasing foil
Preparation
1. Simmer the figs, apple juice, and salt in a medium saucepan over medium heat, stirring occasionally until the figs are very soft and the liquid is syrupy (15 to 20 minutes). Allow the mixture to cool slightly. Purée the figs in a food processor with the lemon juice until the mixture has a thick jam consistency (about 8 seconds).
2. Adjust an oven rack to the middle position and preheat the oven to 350°F. Line an eight-inch square baking pan with a foil sling. Make a foil sling for an eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil with coconut oil.
3. Whisk flours, baking powder, and salt together in a medium bowl.
4. In a large bowl, beat the coconut oil and palm sugar together with an electric mixer on medium speed until light and fluffy (3 to 6 minutes). Beat the egg and vanilla until combined. Stir in the flour mixture until just incorporated. Reserve ¾ cup of the dough for topping.
5. Sprinkle the remaining mixture into the prepared pan and press into an even layer with the greased spatula. Top with a piece of greased parchment and smooth into an even layer with the bottom of a measuring cup. Remove the parchment and bake the crust until just beginning to turn golden (about 20 minutes).
6. Meanwhile, roll the reserved dough for the top crust between two sheets of greased parchment paper into an eight-inch square; turn the edges of the dough as needed to measure exactly eight inches. Leaving the dough sandwiched between the parchment, transfer to a baking sheet, and place it in the freezer until needed.
7. Spread the fig mixture evenly over the baked crust. Unwrap the frozen, reserved top crust and lay it over the filling, pressing lightly to adhere. Bake the bars until the top crust is golden brown (25 to 30 minutes), rotating the pan halfway through baking.
8. Place the pan atop a wire rack and let the fig bars cool completely (about two hours). Remove the bars from the pan using the foil, cut into squares, and serve.
