Fig Newton Pinwheels

1. Heat cashew butter until it is soft. Mix in date paste and vanilla extract. In a separate bowl, whisk together the almond flour, cinnamon, and salt. Add dry ingredients to wet ones and mix until fully incorporated. Place in the fridge for at least 1 hour to firm up.

2. In the base of a food processor, add all filling ingredients and blend until a paste forms. (Make sure to remove the top of the fig, where there usually is a hard stem.) It will not be smooth because of the fig seeds, but it will have a jam-like consistency.

3. Take the dough out of the fridge. Preheat the oven to 350F. Line a baking pan with parchment paper. Cut the dough into 3 equal pieces and roll them into a ball shape. Roll the dough out to 1/4-inch thickness between 2 pieces of parchment paper into a long oval shape about 6-8 inches wide. Spread 1/3 of the fig filling evenly over each piece of dough. Using the parchment paper, roll the dough 1″ at a time to create the spiral pinwheel center. Tuck in the sides and bake in preheated oven for 15-17 minutes, or until the ends just turn golden brown. Let cool completely.

4. Cut the dough logs with a sharp knife into 1/2″ thick cookies. Lay them on the lined baking pan and bake them for 10 more minutes, flipping halfway through. Let cool before storing in an airtight container in the fridge.