These delicious, flaky, chewy, sweet fig bars are nothing like the store bought cookies. These are easy to make and a perfect treat when paired with Frey Organic Pinot Noir.

Ingredients
Biscuit Dough
3 cups organic almond flour
4 tbsp organic unrefined coconut oil, melted
4 tbsp raw honey
1 tbsp vanilla extract

Filling
1 cup fresh organic figs
2 tbsp organic apple or lemon juice
2 tsp vanilla extract

Instructions
Preheat oven to 350F.

Combine all biscuit dough ingredients in your food processor until it begins to stick together and forms into a ball. In a bowl, put the ball of dough in the fridge for 30 minutes to chill.

Place figs in your food processor and finely chop.  Add in other filling ingredients and blend to a paste. Set aside until ready to assemble fig rolls.

Divide dough in four and roll each between two pieces of parchment paper.

You want each bout 1/2 an inch thick, rectangular in shape, approx. 10 x 4 inches. Leave the dough lying on the parchment paper.

Divide the fig filling into four and place each along the inside edge of each rectangle of biscuit dough. Leave a little gap of the biscuit dough, ¼ inch, on the inner side.  Spread the filling evenly length-wise and thickness-wise as much as possible. 

Fold over topside of the roll by lifting up the parchment paper. Seal the edge tight. Remove parchment, slice each roll into 6-10 fig rolls.

Place on a non-stick baking tray lightly greased with coconut oil. Bake for 10-15 minutes, until golden brown.

Allow cooling for 10 minutes before transferring to a wire rack to cool fully.  Serve with a glass of Frey Organic Pinot Noir.