Smoky, Sweet, Savoury, and Slightly Spicy Jerk Fig Flatbread

For the Smoky Coconut “Bacon”:

1. In a bowl, mix together 1 tbsp coconut aminos (or soy sauce), 1 tbsp maple syrup, 1 tsp liquid smoke, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1 tbsp olive oil, and 1/4 tsp black pepper.
2. Pour the mixture over 1 cup of coconut chips and let it marinate for 10-15 minutes.
3. Spread the marinated coconut chips onto a baking sheet lined with parchment paper, ensuring they don't touch too much.
4. Bake at 325 degrees Fahrenheit for about 8-10 minutes. Monitor halfway through, spreading them again on the pan to ensure even cooking.
5. Remove from oven and let sit to cool.

For the Jerk BBQ Sauce:

1. Mix 3-4 tbsp jerk marinade with 2 tbsp BBQ sauce (optional) until well combined.

For the Cashew & Hemp “Cheese”:

1. Soak 1 cup raw cashews in water for 20 minutes, then drain.
2. In a blender, combine the soaked cashews, 1/2 cup hemp seeds, 1 tbsp apple cider vinegar, 2 tsp onion powder, 1 tsp sea salt, and 1/2 cup water.
3. Blend until completely smooth.

To Assemble and Bake the Flatbread:

1. Spread the prepared jerk BBQ sauce evenly onto your flatbread dough.
2. Top the BBQ sauce with the cashew & hemp "cheese" and drizzle with a little olive oil.
3. Slice your California Figs and arrange them over the flatbread.
4. Scatter the smoky coconut "bacon" on top of the figs.
5. Bake the flatbread at 450 degrees Fahrenheit for about 10-15 minutes, or until the crust around the edges is golden brown.
6. Once out of the oven, allow it to cool slightly before adding fresh micro arugula on top.