For the filling:

1. Remove the stems from the figs and slice each in half. 
2. Add to a medium saucepan with the water and orange juice.
3. Bring to a boil over high heat, reduce heat to medium and simmer 15 minutes until the figs are softened.
4. Transfer to a food processor, process to a jam-like consistency.
5. Refrigerate while you prep the crust.

For the crust:

1. Whisk together flour, coconut sugar, baking powder, and salt.
2. Add SunButter, coconut oil (melted), and vanilla. 
3. Mix, adding almond milk 1 tablespoon at a time until you have a cohesive ball of dough. Hands work best for mixing here.
4. Press 2/3 of the dough into an 8×8″ pan lined with parchment paper. Chill the other 1/3.
5. Bake 15-18 minutes at 350°F until golden around the edges.
6. Roll out the remaining dough between two pieces of greased wax paper into an 8″ square. Place back in the fridge.
7. Evenly spread the fig filling on top of the baked crust. 
8. Carefully top with the rolled out square of dough (it’s okay if it breaks, you can patch the corners!)
9. Bake 25-27 minutes at 350°F. 
10. Cool 30 minutes, then refrigerate 4 hours.
11. Slice into squares and enjoy.