Raw Fig Newton Rolls

I haven't had fig newtons in years. They use to be one of my favorite treats. They were one of those treats growing up that my mom always got for herself when my brother and I would pick out other goodies for ourselves at the grocery store. Then I would beg her for a few later because I secretly always wanted what she had, and still do, because my mom is the coolest person I know. I decided to break down the fig newton to it's simplest and purest raw form, take out all the processed junk, and roll it in a spiral for fun because it looks pretty. And well, folks, it tastes so darn good I would call it even a better version of the "real thing". For you fig newton lover's out there (mom) this recipe is a must!

Ingredients

Dough

1 cup raw walnuts

1/2 cup raw cashews

Pinch of cinnamon

2 tablespoons raw agave nectar

1-2 teaspoons water

Fig Filling

2 cups dried figs firmly packed

1-2 tablespoons water

In the bowl of your food processor, make the crust by combining the raw walnuts, cashews, and cinnamon. Process until it resembles a fine meal. Then add the raw agave. Process again until well incorporated and crumbly. Now add one teaspoon of water at a time until it comes together and forms a dough ball whirling around your processor bowl. Transfer the dough to a large sheet of parchment of paper. Rinse the food processor bowl and blade off, and add the figs and water. Process until a fig paste that is smoothable is reached. My batch took 2 tablespoons of water. Roll out the dough into a rectangle between two pieces of parchment paper and spread the fig paste over the surface evenly. Now, you can either fold the entire rectangle over in half and cut into squares to achieve a more traditional looking fig newton - or roll it into a spiral like I did and slice like little cinnamon rolls - both ways would work great! If the dough it too sticky to handle, place it on a cookie sheet in the freezer for 10-15 minutes, or until firm enough for you to feel comfortable to work with. Once sliced, transfer to an airtight container and store in the freezer for up to one week.