• Preheat the oven to 300 degrees F.  If your oven runs hot turn the heat down to 275 degrees.  It is better for these bars to cook a little more slowly, as it will help to keep them from becoming too crumbly.
• Line a square 8-inch pan with two strips of parchment paper.  Cut your pieces of parchment at least 8-10 inches longer than the width of the pan.  The excess paper will serve as handles to lift the bars from the pan, as well as aid in the compression of the dough into the pan.

To Make Dough: 

1. Chop the almonds in a food processor, using the pulse action until nuts are about the size of split peas.  Remove from the processor bowl and put into large mixing bowl fitted with a paddle attachment.  Repeat with pistachios and transfer the chopped pistachios to mixing bowl. 
2. Repeat this process again with both the figs and dates, processing both until the dried fruits are minced.   Transfer to bowl with the nuts.
3. Add the oatmeal, honey, almond butter, oat flour, water and salt.
4. Using the paddle attachment of your mixer, combine all the ingredients together.  This mixture is very thick and dense, and is almost impossible to mix by hand. 
5. Gently press the mixture into an 8-inch square pan that has been lined with parchment paper.  If necessary, sometimes I remove the dough sandwiched between the parchment and use my rolling pin to help spread it out.  Then I replace it back into the pan to be baked.

To Bake:

1. Place the baking pan in the center of your oven and bake for 25-30 minutes.  The dough should be slightly golden.  Remove from oven and let cool on a rack for 10 minutes. 
2. Gently lift the cooked square from the pan.  This can be done easily by using the edges of parchment paper to lift it from the pan.  Set onto a baking rack and continue to cool. 
3. Once completely cool, cut the bars into 16 equal pieces.  I do this by cutting one side into four equal strips of two inches each.  Then turn the square and repeat.  If you prefer to make a larger bar, cut into 15 equal portions.  
4. Store in an air tight container, reusing the cut pieces of baking parchment to separate the layers.  This will  keep the bars from sticking to themselves.