Preheat oven to 350°.  Line baking sheet with parchment paper. Place walnuts and pumpkin seed on the baking sheet.  Roast for 10 minutes or until golden brown.   I actually like to keep the walnuts and pumpkin seeds in bigger pieces or whole for this process.   

While roasting walnuts and pumpkin seeds. In a saucepan melt 1 tsp of coconut oil on your lowest setting.  Add dark chocolate and stir until fully melted and set aside. 

Chopped walnuts into fine pieces.  Add them to a mixing bowl.  Add salt and coconut nectar to the bowl mix well and set aside.  

With a pairing knife make one cut along the fig.  Starting near the stem and then down towards the bottom.  Use your fingers to mash the inside seed area to form a cavity.  Doing this will give you room to stuff the fig with the walnut mixture.  

Fill each fig with walnut mixture.  Ues wet fingers to help with the stickiness. Place these stuffed figs on the parchment. Repeat with all 12 figs.

Holding the stem dip each stuffed fig into the melted dark chocolate and then in chopped pumpkin seed. Place back on parchment paper.

Refrigerate until chocolate has hardened.  Serve cold or room temperature.