Remove any stems from the figs and place in a food processor with all other filling ingredients. Process until smooth.
In a medium-sized mixing bowl, combine almond meal and salt.
In a small bowl, combine agave, grapeseed oil, and vanilla.
Mix wet ingredients into dry ingredients. Note: This will look much wetter than most cookie doughs and you may question how it will ever be possible to roll this dough out. Don't worry; the dough will get much thicker after you refrigerate it.
Refrigerate dough for one hour.
Remove dough from refrigerator and preheat oven to 350 F.
Divide dough into four equal sections. Starting with the first section, roll out the dough between two pieces of parchment paper to a rectangle that's about 10" long, 4" wide, and 1/4" thick. Note: The parchment paper is absolutely essential. If the dough directly touches the rolling pin, it will be impossible to keep it from sticking to the pin.
Spread 1/4 of the newton filling along the right side of the dough.
Fold the the dough in half lengthwise so that the dough on the left side completely covers the fig filling. The easiest way to do this is to lift the parchment paper from underneath to make the fold and then peel the parchment paper back after the fold is done. If there is too much overlap, trim the seam with a butter knife to make a straight line.
Repeat with the remaining three sections.
Place all four dough logs onto a baking sheet lined with parchment paper and bake for 12 minutes or until the edges just begin to brown.
Remove from the oven.
Cool until you can comfortably touch the logs. Then, cut every 2" to form the fig newtons.