In a blender or food processor, add the figs, coconut oil and ground almonds. Mix well until the mixture bulks together.
Line a flan dish with baking parchment and grease the slides with coconut oil.
Place the base mixture into the flan dish and spread to cover, with some of the base coming up the sides.
In the same stand/food mixer add all the filling ingredients and mix well.
Scoop out the filling mixture and put on top of the base and spread evenly.
Place the cake in the oven on 180C/gas 4 15-20 minutes until a knife runs clear.
Leave to cool and cover the top with carob powder.
Stacey Forsey, Scrumplicious Sweet Treats, available to purchase on her website: www.staceyforsey.co.uk
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