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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!
Course Dessert
Cuisine American
Keyword Coconut, Dates, Figs, Hazelnuts
Prep Time 15 minutes
freezing time 2 hours
Servings 9
Author Leona G.


  • 7-9 cup food processor
  • Blender
  • 8x8 cake pan
  • Parchment Paper
  • Mixing Bowls


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


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


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 8x8 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!


  • 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.