Start by immersing the dried figs in hot water to rehydrate them and soak them for at least 10 minutes.
Then drain and pour them together with the other ingredients in the mixer.
Blend until you reach a compound with a sandy but malleable consistency, compact without crumbling when you press it with your fingers.
Spread the mixture into a rectangular or square baking dish. There is no correct or wrong size: if you use a small pan, the bars will be thicker, while if you opt for a wider one, they will be thinner.
Leave to compact in the freezer for at least 20 minutes.
Then cut the bars as you prefer.
Video
Notes
If you don't eat them right away, keep them in an airtight container for a month.However, in the freezer, they keep longer: if you decide to freeze them, remember to leave them at room temperature for at least half an hour before consuming them.