Mocha Fig Upside Down Frangipane Bars
[Vegan, Gluten-Free]

For the Bars:

• 1 cup sweet potato purée (measure after puréeing)
• 1/4 cup almond butter
• 1/2 cup almond meal
• 1 cup gluten-free oats, ground into a flour (measure before grinding)
• 1 teaspoon baking powder
• 1/2 cup powdered sugar or sweetener choice
• 2 vegan eggs or 2 tablespoons chia seeds plus 6 tablespoons water
• 1/2 cup non-dairy milk
• 1/3 cup applesauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon almond extract
• 2 droppers vanilla stevia or 3 teaspoons vanilla essence
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• A pinch of salt
• 2 tablespoons Frangelico (optional)
• 2 tablespoon flax powder, for sprinkling

For the Carob Chia Fig Compote:

• 5 medium-ripe green figs, diced roughly or 3/4 cup dried figs, soaked overnight
• 1/2 cup water
• 2 star anise
• 2 cinnamon sticks
• 1 teaspoon cloves
• 1 teaspoon nutmeg
• 1 teaspoon ginger
• 1 teaspoon cinnamon powder
• 1 teaspoon cayenne
• 2 teaspoons carob powder
• 1 tablespoon chia seeds
• 1 tablespoon lemon juice
• 2 teaspoons stevia or 2-3 tablespoons sugar of choice
• 1 dropper vanilla stevia or 2-3 teaspoons vanilla essence