Note: Green, unripe bananas can work too.
In a food processor, pulse the nuts and 1/2 cup coconut flakes, until they break down but they are not completely ground. You want some texture, with the nuts having different sizes. Add the mixture to a bowl.
Add the sliced banana, coconut butter and oil, and chopped figs to the food processor. Pulse until mixed. Add this mixture to the bowl of nuts. Add the hemp hearts, vanilla and salt. Add the 1 cup of coconut flakes left. Mix well with a spoon.
Transfer the mixture to a sheet pan lined with parchment paper. Bake for about 40 minutes to even one hour, stirring occasionally and keeping an eye on it at the end to make sure the coconut flakes do not burn.
If using cacao nibs or chocolate, add them after baking.
Let cool, and store in a glass jar in the fridge for about a week or freeze immediately and eat straight from the freezer. Serve with cold alternative milk of your choice.