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Trim the stems off of the dried figs, if there are any. Place them in a medium bowl, cover with hot water, and let sit for 5-10 minutes.
In the meantime, pulse the Almonds in a food processor until the form a coarse meal. Add in the Cacao Powder, Vanilla Extract, Cinnamon, and Salt.
Drain the Figs, then add to the food processor. Process all ingredients until a uniform, crumbly “dough” forms.
Transfer the mixture to a bowl, then stir in the Cacao Nibs until evenly incorporated.
Using a 1 tbsp measure, form the dough into even balls – mine made about 19. Note: it helps to have your hands slightly wet for this step so the mixture will not stick to them.
Store in an airtight container in the fridge for up to two weeks, or in the freezer for up to 3 months.