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Orange Fig Bars
By Chef Miki Hackney

Orange Fig Bars



6 tablespoons Unsalted Butter softened
1 tablespoon Organic Low Glycemic Agave Syrup
1/4 cup Honey
1 teaspoon Vanilla Extract
1 large Egg
1 3/4 cup All-Purpose Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt


12 ounce Black Mission Figs washed and stems removed
1 tablespoon Organic Oranges rind grated
2 tablespoons Honey
1 1/2 teaspoons Organic Low Glycemic Agave Syrup
2 tablespoons Orange Juice
Remaining Ingredients
1 large Egg beaten
4 tablespoons Water
2 tablespoons Organic Low Glycemic Agave Syrup


Beat butter with a mixer until light and fluffy. Add agave and blend well. Add honey, vanilla, and egg; blend well. Combine dry ingredients in medium sized bowl. Add flour mixture to butter mixture just until moist. Do not over mix. Divide dough in half. Place each one half into large zipper bag and form into approximate flat 9x9 square. Refrigerate for 8 hours or overnight.
Place figs and orange rind into processor with metal blade. Process until minced. Add agave, honey, and orange juice; puree until smooth and thick.
Assembly and Baking
Preheat oven to 375F. Line a 9x9 ovenproof pan with parchment paper. Place one square of dough onto parchment and, with fingers, evenly cover bottom of pan with dough. Spread fig mixture evenly over dough. Lay second dough square on top of filling. Whisk egg and 2 Tbsp. water. Brush just enough to evenly cover top of dough. Bake until golden, about 30 minutes. While cooling on a rack, combine remaining 2 Tbsp. water with 2 Tbsp. agave. Brush baked top with agave glaze. Once completely cooled, transfer square to a cutting board and cut into bars using a heavy knife or pizza cutter.
Store bars in an air tight container in a single layer or with parchment paper between layers.