In a stand-up mixer, combine whole almonds, sliced almonds, oats, almond flour, flax seeds, sea salt, pumpkin seeds, fig powder, and fig pieces.
In a medium, heavy-bottomed saucepan, add the honey and agave nectar; bring to a boil over high heat.
Cook syrup to 240 degrees Fahrenheit; then remove from heat.
Add the almond butter and fig paste to the syrup mixture and incorporate thoroughly.
Pour the almond butter and syrup mixture into the stand-up mixer. Using the paddle attachment, coat the dry ingredients thoroughly.
On a half-sheet tray lined with parchment, evenly lay out the mixture.
Once cool, remove from sheet tray and cut into 40 equal portions.
Store in an airtight container