Add spelt flour and oats to the bowl of a food processor and process for 10 quick pulses on low until the oats are broken into small pieces. Add butter and process for another 10 quick pulses or until mixture forms a sandy texture. Add the the baking soda, maple syrup, and salt and process until combined. Add the almond milk and process until the dough mostly comes together. Turn dough out onto a work surface and press into a ball, then flatten into a wide, flat disc. Wrap in plastic and chill at least 1 hour and up to 2 days.

Preheat oven to 350°F. Line a baking sheet with parchment paper. Unwrap dough and set it on a work surface lightly floured with the spelt flour. Using a rolling pin, roll out dough as thin as possible. It will start to break and crumble. Don't worry. When it hits that point, you've rolled enough. Next, grab a golf-ball size handful of dough and roll it into a ball. Using your thumb, gently make an imprint in the middle of the ball so that it forms a tart shape which can hold a topping. Repeat with the rest of the dough. Arrange the cookie tarts evenly on the baking sheet.

Add the topping ingredients - figs, walnuts and honey - to a small bowl and mix until combined. Divide the toppings evenly among the cookie tarts.

Bake the cookie tarts for 15 min. Let cool 5 minutes on sheets then transfer to a wire rack to cool completely. The dough will still look crumbly and "rustic" but it will hold together better and it will taste oh-so-good!