Step 1: Filling
15 fresh black mission figs, stems removed (Note: Dried figs will need to be soaked in water until soft)
5 dates, soaked in water for 20 minutes.
Using a food processor, blend the filling ingredients into a puree and set aside.
Step 2: Pastry
1 cup whole oats, finely ground
1 cup macadamia nuts, finely ground
½ cup sorghum flour
¼ cup flax meal
¼ cup ground chia seeds
¾ teaspoon sea salt
½ teaspoon cinnamon
½ teaspoon vanilla bean powder
1 teaspoon aluminum free baking powder
1 tablespoon coconut nectar
3 tablespoons liquid coconut oil
½ cup water
Place all ingredients except water in food processor and thoroughly combine. Slowly add the water, pulsing until the mixture forms a thick dough. More or less water may be needed. Grease an 8 X 9 inch glass baking dish with a small amount of coconut oil. 3 layers: Evenly spread ½ of the mixture into the baking dish. Add the fig filling on top of the first layer of dough and evenly spread to all corners. Gently spread the rest of the dough on top, being careful not to mix it with the layer of figs.
Bake at 350 degrees for 30-35 minutes. Allow to cool before slicing into squares. Variation: Top your decadent treat with whipped coconut cream.