1. Place, sultanas, coconut syrup, coconut oil, soaked chia, turmeric, ginger and salt into a food processor and puree till smooth
2. Add in the cashews, 2/3 of the buckwheat and pulse to a coarse texture
3. Tip the contents of the food processor out into a clean bowl. Add in the remaining buckwheat along with the sliced figs. Push the mixture together to create one large flattish log, wrap in parchment paper and freeze.
4. Once frozen, slice into 5-7mm slices, and lay onto parchment paper set over a baking sheet
5. Place into a preheated oven (150C/300F) for 15 – 20  minutes before turning each bar and allowing a further 10 -15 minutes to dry out
6. Remove from heat and allow to cool on a wire rack

Recipe courtesy of @chefjasonroberts