Preheat oven to 350°. Lightly coat an 8-inch square baking dish with nonstick cooking spray.
In a medium saucepan, combine figs and orange juice over high heat. Bring to a boil, cover pan and reduce heat to low. Simmer for 5 to 6 minutes, or until figs are soft. Remove from heat and set aside to cool.
With a slotted spoon, transfer figs to a blender. Add 1/3 cup of the orange juice. Purée into a paste.
In a medium bowl, whisk together flours, oats, almond meal, baking soda, salt, cinnamon and orange zest.
In a small bowl, whisk together coconut oil, molasses, honey and soy milk. Add molasses mixture to flour mixture and stir to combine.
Spread half of the flour mixture evenly on the bottom of the prepared baking dish. Spread fig mixture over the flour mixture. Top with the remaining flour mixture.
Bake for 18 to 20 minutes, or until lightly browned. Transfer to a wire rack to cool completely. Cut into bars and store completely cooled bars in an airtight container.