To make the crust, combine almonds, dried figs and spices in a food processor or high powered blender. Pulse until combined. The mixture should be able to hold together in between two fingers. If need be, add about one tablespoon of water to get it to come together.
Press the crust in the bottom and sides of an 8" springform pan. Place in the refrigerator or freezer to firm while making the next step.
To make the caramel, add sugar and water to a deep saucepan and set over medium heat. Swirl the pan to combine the sugar and water as the sugar melts (don't stir as it can cause crystallization). The sugar will melt completely and then the mixture will start to turn from clear to a very light brown to finally an amber. Once it reaches amber, take off from the heat. Immediately pour in the coconut milk and whisk to combine. The mixture will bubbly violently so be cafeful. Return to the heat and stir until smooth. Once smooth, remove from the heat and add in the dairy-free butter, spices and vanilla and stir to combine. Let sit for 10-15 minutes to let it thicken up a bit. Once a little cooler, pour the caramel over the almond crust and smooth with a spatula or spoon. Place in the refrigerator to firm up while you make the ganache.
To make the ganache, heat coconut milk in a small saucepan just until it's about to boil. Pour coconut milk over the chocolate chips in a medium bowl. Let sit for 20-30 seconds.
Using a whisk, whisk from the center to the outside (this helps to not splash the milk everywhere), until the mixture becomes a creamy chocolate. Pour over the caramel layer. Sprinkle with a touch of fleur de sel. Freeze or refrigerate until the pie is set. Keep cold until ready to serve.