Preheat the oven to 325 degrees F. Line a square baking dish (either 8 x 8 or 9 x 9) with parchment paper and set die.

Add figs to a food processor and process until they are broken down and resemble small crumbles. Add peanut butter and maple syrup (for for 4 tablespoons if you want them more on the sweet side) and process again until a dough begins to form into a large ball.

Add water, 1 tablespoon at a time until the dough loosens from the ball and spreads out inside the bowl.

Add quinoa flakes and pulse to combine.

Transfer dough into prepared baking dish and press down firmly with your hands. You want the dough to be as uniform as possible in terms of the thickness so they bake evenly.

Bake bars on center rack for 25 - 30 minutes until the edges begin to brown and they are no longer sticky.

Remove and let cool completely in the pan. Transfer to a cutting board, carefully (gently) slice them into bars and transfer to a wire rack until bars have firmed up.

Store bars in an airtight container in the fridge for ultimate freshness!