Healthy Fig Newtons

Preheat oven to 350 degrees F (176 C) and arrange the rolled oats (0.25 cup), raw almonds (1 cup), and raw pecans (1 cup) on a baking sheet. Bake for [8-12 minutes], rotating the pan halfway, until golden brown and fragrant. Set aside. Start 12m timer

DOUGH: Once slightly cooled, add the [rolled oats], [raw almonds], [raw pecans], and sea salt (0.25 tsp) to a food processor and process into a fine meal. Remove from processor and set aside.

To the now-empty food processor, add firmly packed pitted dates (1.25 cups) and mix/pulse until small bits remain or it forms a ball. Scoop out and set aside.

Add the [oat and nut mixture] back to the food processor and spoon in the [dates]. Mix/pulse until a loose dough is formed when squeezed between two fingers.

Spread the dough onto a clean parchment-lined surface and flatten with hands. Then top with another piece of parchment paper and use a rolling pin to flatten into a thick sheet (0.25 inch). Remove top sheet of parchment paper and use hands to form into a rectangle. Then halve lengthwise with a knife to create two equal strips.

FILLING: Add dried black mission figs (8 oz) (stems removed) to a mixing bowl and cover with hot (not boiling) water. Soak for minutes (3), then drain but reserve fig water for later (to thin filling). Start 3m timer

Add [figs] to a food processor and blend into a ball. Then add orange zest (1 tsp), ground cinnamon (0.25 tsp), sea salt (1 pinch) and mix. Add reserved [water] a little at a time until it starts to form a paste, ensuring it is thick but spreadable.

Next, add [8-10 whole pitted dates] and/or [1-2 tbsp coconut sugar] as desired to sweeten and blend to combine.

Spread the [fig paste] (or transfer spread into a plastic or piping bag and “pipe”) into thick lines (1 inch) down the center of your two [date-nut strips]. Be careful not to add too much filling. You may have leftover filling.

Next, use the parchment paper to gently roll the edges of the [dough] over the [fig filling] until your two dough ends meet. The dough may crack a little, but it will reform as you continue rolling/forming. Like sushi, use the parchment paper to tighten and gently form the seams of the dough together.

For ease of transfer, cut both of the cookie logs in half and use a spatula or pie server to gently transfer to a parchment-lined baking sheet. Freeze for at least minutes (30) (up to 1 hour or overnight) to set/firm up. Then use a sharp knife to slice into roughly slices (1 inch). There should be about 22-24 cookies. Start 30m timer

Enjoy immediately. Store in the refrigerator in a well-sealed container up to week (1) or in the freezer up to month (1).