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Preheat the oven to 350 degrees F.
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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.
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In a small bowl, pour the cocoa powder and hot water. Whisk until well combined, then set aside.
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In a large bowl, combine the flour, sugar, sea salt and baking soda.
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In a separate bowl, add the dates, egg, olive oil and lemon zest. Stir to combine the wet ingredients.
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Add the flour mixture to the wet ingredients and stir until well combined.
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Add the chopped figs to the cake batter. Stir with a spoon.
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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.