Preheat the oven to 350 degrees F.
Add soaked dated to a food processor. If you haven’t soaked your date, put them in a bowl of water for 1 hour. Process until chopped finely or pureed.
In a small bowl, pour the cocoa powder and hot water. Whisk until well combined, then set aside.
In a large bowl, combine the flour, sugar, sea salt and baking soda.
In a separate bowl, add the dates, egg, olive oil and lemon zest. Stir to combine the wet ingredients.
Add the flour mixture to the wet ingredients and stir until well combined.
Add the chopped figs to the cake batter. Stir with a spoon.
Spray a muffin tin with cooking spray. Fill each slot 3/4 of the way up with batter. Top with sliced figs. Bake for 15 minutes.
