In a small saucepan, cook the filling ingredients over a low simmer for 10-20 minutes. Mash periodically, adding more water as necessary. Use a cup or more of water if the figs are very dry. The end moisture should be thick and moist like a thick jelly.
In a large mixing bowl, mix the flax meal and room temp milk. Add in the coconut sugar and vanilla. While continually whisking, pour in the melted coconut oil.
Sprinkle in the dry ingredients. Using your whisk, lightly mix the dry ingredients before whisking more thoroughly into the wet. Stir until a wet dough is formed.
Roll out one 8 x 8 square. Use at least one piece of parchment, and another piece of either a greased or floured piece of plastic wrap or waxed paper. Roll the dough out between the two sheets. This keeps the sticky dough away from the rolling pin.
Remove the top piece, leaving the dough directly on the parchment.
Lift the paper with the dough and place into an 8 x 8 baking dish. Spread the filling evenly over the bottom crust. The top crust is trickier as you have to remove both pieces that you rolled between. Flouring generously each sheet helps with this. Flour or grease both pieces of plastic wrap or waxed paper thoroughly. Roll the remaining dough out to approximately an 8 x 8 square. Gently remove the top piece, and lift the remaining piece: invert on top of the filling.
Bake in a 350 degree oven for 20-25 minutes until golden. Let cool completely before cutting.