Paleo Figgy Nut Bars

A little too late for Thanksgiving dessert, right in time for Christmas!

figgy nut bars

You can pass on the figgy pudding, but please pass me some more Figgy Paleo Nut Bars! This recipe is adapted from my sweet friend Ali from Life on Granite Ridge. I swapped the filling for Braswell's Fig Preserves, and it did not disappoint! I even figured out a bonus Figgy Cookie Ball Recipe with the extra topping I had left over from the bars. #winning

Be the dessert hero, and whip up a batch of bars for your next Holiday get together. These are surprisingly SIMPLE to make, and require only a few ingredients. Most of which, I know you "crunchy" mommas probably already have on hand... without further ado, here's the recipe!

Figgy Bar Topping
Figgy Nut Bar
Figgy Bar Crust
Cookie Crumble
LouAnn NonStick Spray
Braswell's Fig Preserve
Figgy Nut Bar

Figgy Nut Bars (Adapted from Life on Granite Ridge Bitter Orange Nut Bars)


2 cups almond meal
2 tablespoons coconut oil (melted)

1 tablespoon vanilla extract
1 teaspoon honey

1 tablespoon water

¼ teaspoon salt


1 ½ cups Braswell's Fig Preserve

 * feel free to use any jam you prefer in place of the marmalade. Strawberry is especially delicious in these bars.

Crumb Topping:

1/2 cup walnuts  

1/2 cup almond meal

3/4 cup unsweetened shredded coconut
1 tbsp coconut oil (melted)

Preheat oven to 350 degrees.

Lightly grease a cake pan (an 8x8 pan works best). * I made one and one half of the recipe to fill a 9X11 pan.

In a bowl mix together all of the crust ingredients until combined and crumbly. Press the crust firmly but gently into the bottom of your greased cake pan and bake for 10 minutes. Remove from oven and allow the crust to cool for a few minutes while you prepare your topping.

Using a food processor grind the walnuts into small pieces, pulse just enough to form a crumbly consistency similar to your almond meal but still allowing for a good nutty texture.

Add the remaining topping ingredients to the food processor and pulse a few more times to combine. Set aside.

Spread the Fig Preserve filling (or your chosen prefered jam) evenly over the cooled crust.

Sprinkle the crumb topping evenly over the marmalade filling and gently press the topping into the filling.

Place into the oven and bake until top is a golden brown, about 15-20 minutes.
Remove the pan from the oven and allow to cool before cutting into bars.