Place the quartered figs into a bowl and place in a double boiler, cover and add two tablespoons boiling water until the figs are warmed through, approximately 5 minutes.
Meanwhile, place the nuts and seeds into a blender and pulse until roughly chopped. Set aside.
Place the warmed figs in a food processor and pulse on and off until roughly chopped and sticky (your food processor may become rather warm and you will have to clear out the blades every 30 seconds to a minute of pulsing, so give it time to cool down if necessary).
Place the figs in the bowl with nuts and seeds and stir until well combined.
Line a loaf dish with greasproof paper and spoon the mixture in, pressing down evenly on all sides. Refrigerate for a minimum of an hour.
Melt the chocolate and coconut oil, stirring until smooth.
Remove the chilled bars from the fridge, slice and drizzle the chocolate over the top.
Sprinkle the pinch of course sea salt over the top.