Directions

1. Preheat oven to 350°F. Spread oats and nuts on a baking sheet and bake 8–12 minutes, rotating halfway, until golden and fragrant. Set aside.

2. DOUGH: Once cooled, add oats, nuts, and sea salt to a food processor and blend into a fine meal. Remove and set aside.

3. Add pitted dates to the processor and pulse until small pieces remain or a ball forms. Remove and set aside.

4. Return the oat-nut mixture to the processor, add dates, and pulse until a dough forms when pressed together.

5. Transfer dough to parchment paper, flatten with your hands, then place another sheet of parchment on top and roll to about ¼-inch thick. Shape into a rectangle and cut lengthwise into two strips.

6. FILLING: Soak figs in hot (not boiling) water for 3 minutes, then drain and reserve the soaking water.

7. Blend figs in a food processor until a paste forms. Add orange zest, cinnamon, and salt. Add small amounts of the reserved fig water until thick but spreadable. Sweeten with dates or coconut sugar if desired.

8. Spread the fig paste in a 1-inch line down the center of each dough strip. Fold the dough over the filling and gently seal, using the parchment to help roll it closed.

9. Cut each log in half and place on a parchment-lined baking sheet. Freeze 30–60 minutes to firm up. Slice into ~1-inch cookies (about 22–24).

10. Store in the fridge up to 1 week or freeze up to 1 month.