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Fig Cream Bars With Hazelnut Date Crust

These fig cream bars with a hazelnut date crust are a perfect cool-down treat for when it’s still hot out but you’re already in fall mode! And you don’t even have to turn your oven on! 

I love dates so much. They taste so indulgent I almost feel guilty eating them. Am I the only one? My favorite power snacks for when I’m in a hurry, is to stuff a couple of them with any type of nut butter, drizzle a little chocolate and top them with flakey salt. Delicious! 

The base of these bars is a date and hazelnut crust. Such a delicious combination. A food processor is needed for this step. Dates are pretty sticky. I prefer to use the dates with pits in them and just take them out myself. They’re more moist and meaty in my opinion. 

How to make date and hazelnut crust

  1. In a food processor, add about 18-20 pitted dates. Pulse until a ball forms together. 
  2. Transfer them to a bowl, then add the hazelnuts and pulse until they’re fine. Add the dates back in and a pinch of salt. Pulse until everything is incorporated. If the mixture is too dry, add a tsp or 2 of maple syrup until it all comes together. 

The middle layer is coconut cream with powdered sugar and vanilla. I freeze the 2 layers together before topping them with figs. Two to three hours in the freezer will set the coconut cream just enough so you can easily cut it into bars. I use the cans of unsweetened coconut milk from Trader Joe’s. Make sure to leave them in the fridge overnight before using. You only want to use the solid milk from the cans and only a few tbsp of liquid. 

How to make coconut cream layer

  1. In a blender, add the solid coconut cream from 3 refrigerated cans of unsweetened coconut milk, powdered sugar and vanilla extract. 
  2. Add in 1-3 tbsp of the liquid coconut milk and blend until creamy. 
  3. Pour the coconut mixture over the date crust mixture and freeze for 2 hours until solid. You can also make this overnight in the fridge, if you prefer. 

I set these bars in a 9×9 pan double lined with parchment paper for easy removal. 

Print

Fig Cream Bars with Hazelnut Date Crust

These fig cream bars with a hazelnut date crust are a perfect cool-down treat for when it’s still hot out but you’re already in fall mode!
Course Dessert
Cuisine American
Keyword Coconut, Dates, Figs, Hazelnuts
Prep Time 15 minutes
freezing time 2 hours
Servings 9
Author Leona G.

Equipment

  • 7-9 cup food processor
  • Blender
  • 8×8 cake pan
  • Parchment Paper
  • Mixing Bowls

Ingredients

Date Hazelnut Crust

  • 16 oz dates preferably with pits
  • 1 cup unsalted hazelnuts
  • 1-2 tsp maple syrup
  • 1 tsp salt

Cream Filling

  • 3 13oz cans refrigerated unsweetened coconut milk reserve ½ cup of liquid
  • ¼ cup powdered sugar
  • 1 tsp vanilla
  • ½ tsp salt

Topping

  • fresh figs sliced
  • flake salt optional
  • maple syrup for drizzling optional

Instructions

To make the crust

  • In a food processor, add your pitted dates. Pulse until a ball forms together. Transfer them to a bowl, then add the hazelnuts and pulse until they’re fine.
  • Add the dates back in and a pinch of salt. Pulse until everything is incorporated. If the mixture is too dry, add a tsp or 2 of maple syrup until it all comes together. 
  • Transfer the mixture onto a 8×8 cake pan double lined with parchment paper. Using your hands, spread the date crust into an even layer. Cover with plastic and set aside.

To make the cream

  • In a blender, add the solid coconut cream from 3 refrigerated cans of unsweetened coconut milk (see notes), powdered sugar and vanilla extract. Add in 3 tbsp of the reserved liquid coconut milk blend until creamy. If it’s too thick, add a tbsp of liquid at a time. 
  • Pour the coconut cream over the date crust and freeze for 2 hours until solid. You can also make this the night before and leave overnight in the fridge to set.

To assemble

  • Once the cream layer has set, top with sliced fresh figs, a drizzle of maple syrup and flake salt on top. Cut into 9 squares. Serve immediately or refrigerate until ready to serve. Enjoy!

Notes

  • When I make this dessert, I pop my cans of coconut milk in the fridge at least 4 hours before using, or the night before. The fat separates from the liquid and solidifies at the top. That’s the part that you want to use.
  • Once the cream layer has set, these can be stored in the fridge after.
  • This is a great desert to make the day before and just top it with the fresh figs when ready to serve.
  • You can use any fruit you prefer. Berries, orange slices and and mango are all delicious.
  • Be sure to line with parchment paper. It will be a lot easier to remove as a whole can cut into bars.

More Recipes to try…

Vegan Herbed Flatbread

Fig Galette with Rosemary Hazelnut Crust

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