1. Using plastic wrap fit a piece inside a 9×9 inch baking pan. Make sure piece is well fitted on the inside and hangs over sides.

For Fig Filling:

1. Place fresh or dried figs in food processor and process until smooth.
2. Add in ground flaxseed if using fresh figs.
3. Remove from food processor and set aside. Clean food processor.

For Crust/Crumb Layer:

1. Add almonds, flaxseed and dates to food processor and process for 1 minute.
2. Add in vanilla extract and almond milk (starting with 1 T and adding another if mix is dry) and continue processing until mixture comes together into a sticky ball.
3. Take 2/3 of mixture and flatten inside plastic wrapped baking pan using hands. Make sure “crust” is even.
4. Top with fig filling. Spreading over crust using a spatula.
5. Take remaining mixture and crumble over bars. Flatten pieces over fig filling just slightly using palm.
6. Place in freezer for 30 minutes.
7. Remove from freezer and pull bars out of pan by lifting up the plastic wrap.
8. Cut into 12 bars.
9. I store mine in the freezer to keep longer (several weeks) or store in fridge for up to 1 week.

*Soak dried figs in water for at least 1 hour before using and then drain water.