This is what the fig bars look like when they are cut into 32 pieces. Having smaller servings of sweets, even naturally sweetened foods, is a good traditional practice that our grandmothers would have done. Modern serving sizes of sweet foods have doubled or even tripled in size.

20 medium sized organic dried figs, soaked
1c filtered water
3c organic walnuts, pecans or almonds, soaked and dried
1 large pinch sea salt
1/3c organic pastured unsalted butter

Boil the water and remove from the heat. Add the figs. Cover and let the figs soften in the hot water for about 20 minutes. With a food processor puree the figs. Add a small amount of water to make the fig paste stick together. Do not add too much water or the paste will become too sticky. Roll the fig paste into a ball.

With a food processor, chop the nuts until the nuts are a fine meal. Add the salt and butter. Process the nuts, salt and butter until you can form a ball with your hands. Split the nut crust into two equal sized balls.

Butter a 8″x8″ glass pan. Spread one ball of the nut crust on the bottom of the glass pan. Carefully spread the fig paste over the nut crust. If you are having trouble spreading the fig paste, wetting your hands with some water will make the job easier.

Crumble the second nut ball into very small pieces and evenly cover the fig paste with the second nut crust. Carefully pat-down with your hands. Refrigerate the fig cookies until they harden. First cut into 16 bars, then cut each bar in half for a total of 32 bars.

These Raw Fig Bars remind me of a commercial fig cookie called Fig Newtons. I used to enjoy these cookies as a child. My fig bars are minus the grain products, chemicals and sweeteners.