1. Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper and set aside.

2. Make the filling: Remove the hard stem tip from your dried figs, if they have one. Then, measure out figs in a glass measuring cup, and cover with hot tap water. Let soak for at least 15 minutes to help them soften. Drain soaked figs and add them to a blender or food processor with all other filling ingredients. Blend until combined. This mixture will be thick an sticky, but shouldn't have any large chunks of fig left. Set filling aside.

3. Make crust/topping: Stir together coconut oil, almond butter, honey, and vanilla in a bowl. Add in all remaining ingredients, and stir to combine. This mixture will be slightly crumbly.

4. Scoop half of the crust mixture into the bottom of the prepared pan, and use your fingers to evenly spread it across the pan. Then, press down firmly with your fingers to form the bottom crust. Scrape the fig mixture out of the blender and spread it across the crust layer in the pan. Then, use your hands to crumble the remaining dough on top of the fig layer. Use your fingers to press down on and flatten the topping to help solidify the bars.

5. Bake for 25-30 minutes, or until golden brown. Allow to cool completely, then remove from the pan and cut into 10 squares. Store fig bars in an airtight container at room temperature for up to 1 week.