Paleo Fig Bars

Scale

Crust:

1 ¼ cups Almond Flour

1 teaspoon Ground Ginger

1 teaspoon Cinnamon

2 tablespoons Arrowroot Powder

4 tablespoons Coconut Sugar

¾ teaspoon Cream of Tartar

½ teaspoon Baking Soda

1/8 teaspoon salt

¼ cup Palm Shortening

¼ cup Maple Syrup

Filling:

1 cup Mission Figlets

1 teaspoon Ground Ginger

¼ cup Water

¼ cup Maple Syrup

1 teaspoon pure Vanilla

Topping:

¾ cup Almond Flour

¼ cup Coconut Flour

½ cup Finely Shredded Coconut

½ cup Coconut Sugar

3 tablespoons Arrowroot Powder

½ cup COLD Palm Shortening

Pinch Salt

Crust:

Filling:

Simmer all ingredients on medium low for 7 minutes or so. Put in a food processor and pulse until smooth. If the mixture is too thick to spread, add a little more water. Dollop fig mixture by spoonful on top of the crust.

Topping:

Combine all ingredients except palm shortening in a bowl. Cut in the cold palm shortening with a pastry blender or pulse in a food processor.
Place on top of the fig mixture.
Bake for 30 minutes at 350.
Cool for 20 minutes on the counter and an hour or two in the fridge before cutting.

Would be great served with some whipped coconut cream!

Find it online: https://mylifeasrobinswife.com/paleo-fig-bars/