Healthy Chocolate Fig Bars
These wholesome snack bars remind me of a healthy version of brownies! The dried figs add the perfect touch of natural sweetness, and the squares taste extra chocolaty from cocoa powder and chocolate protein powder. Store them in an airtight container. They'll keep for at least 2 days at room temperature or at least 5 days if refrigerated.
Ingredients
- ½ cup (50g) instant oats (gluten-free if necessary and measured like this)
- ½ cup (60g) whole wheat flour or gluten-free* flour (measured like this)
- ½ cup (40g) unsweetened cocoa powder
- 2 scoops (62g) Designer Whey chocolate protein powder (see Notes!)
- 1 tbsp (8g) cornstarch (measured like this)
- 1 ½ tsp baking powder
- ⅛ tsp salt
- 1 large egg, lightly beaten
- ¼ cup (56g) unsweetened applesauce
- ¼ cup (60mL) honey
- ¼ cup (40g) diced dried figs
Instructions
- Preheat the oven to 300°F, and coat an 8”-square pan with nonstick cooking spray.
- In a medium bowl, whisk together the oats and next 6 ingredients (through salt). In a separate bowl, whisk together the egg, applesauce, and honey. Add the oat mixture, stirring just until incorporated. Fold in the figs.
- Spread the chocolate mixture into the prepared pan. Bake at 300°F for 15-18 minutes. Cool completely to room temperature in the pan before slicing into squares. (For a fudgier texture, let the pan rest for 6+ hours once at room temperature before slicing into squares.)
Notes
IMPORTANT PROTEIN POWDER NOTES – READ BEFORE BEGINNING: This recipe was specifically designed for Designer Whey chocolate protein powder. Most protein powders behave differently in baking recipes, especially when it comes to absorbing moisture. If you substitute a different whey-based protein powder for the one I used, measure by the grams per scoop of your particular protein powder. You may need to add more protein powder if the batter is too wet OR more milk if the batter is too dry.
Do not substitute plant-based protein powder; it tends to be much more absorbent and will most likely result in dry, crumbly bars.
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely important to measure the oats, flour, and cocoa powder correctly using this method or a kitchen scale. (← That’s the one I own!) Too much of any ingredient will dry out the cookies and make them cakey, bready, or dry, instead of soft and chewy. Too much cocoa powder will also make your bars taste bitter.
IMPORTANT BAKING NOTES – READ BEFORE BEGINNING: Do not over-bake these bars! They're ready to come out of the oven when the edges look firm but the center still looks glossy and underdone. The heat from the pan continues to cook the center while they cool.
I highly recommend letting them rest even longer once they're at room temperature. They'll turn fudgier the longer you let them sit! If you’re too impatient to wait for a few hours once your bars are at room temperature, then you can stick the pan in the refrigerator for 2+ hours after they’ve reached room temperature to speed up the process. (If you cut into them sooner, they can sometimes be more cakey than fugdy.)
OATS NOTES + ALTERNATIVE: Instant oats are also known as “quick cooking” or “one-minute” oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal.
In a pinch, to make your own, add the same amount of old-fashioned rolled oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.
FLOUR ALTERNATIVES: White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour. Oat flour (gluten-free if needed) may also be substituted, but be very careful when measuring it because it tends to be more absorbent than wheat-based flours!
COCOA POWER NOTES: I do not recommend using Dutched cocoa powder or special dark cocoa powder because they have a different acidity level, which affects the taste and texture. Regular unsweetened cocoa powder (like this) has a much better flavor and texture in this recipe!
APPLESAUCE NOTES + ALTERNATIVES: Unsweetened applesauce is also called “no sugar added” applesauce. I use regular unsweetened applesauce (not granny smith). I like keeping single-serving containers in my pantry; they’re really handy for baking recipes!
Sweetened applesauce may be substituted. Flavored applesauce (such as cinnamon!) would work as well.
SWEETENER NOTES + ALTERNATIVES: Pure maple syrup or agave may be substituted for the honey. I do not recommend substituting sugar-free maple syrup. Because it’s often water-based, it makes the bars cakey or bready.
GLUTEN-FREE OPTION: For a gluten-free version, use certified gluten-free instant oats. For the gluten-free flour, use the following blend: ¼ cup (30g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ¼ teaspoon xanthan gum. Many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) and certified gluten-free oat flour will also work, if measured like this.
HOW TO STORE: Store leftover bars in an airtight container. If left at room temperature, they’ll keep for a couple of days. If refrigerated, they’ll last at least 5 days (if not longer!). Once baked and fully cooled, these bars also freeze really well!
For answers to all other questions regarding substitutions and tips, see my Protein Powder FAQ Page.
{gluten-free, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.