Preheat the oven to 375 degrees F (190 degrees C).
Slice 8 of the Fig (10) into halves and quarter 2 figs.
Toss the figs with Coconut Oil (1 teaspoon). Place cut side down on a baking sheet. Roast for 10 minutes.
Flip sliced figs. Leave halved ones cut side down, and roast for about 5 to 10 minutes more. Remove from pan and cool. Scrape fig flesh from skin and set aside.
Make a double boiler (or use a real one) by heating a pot with about 1" water. When it boils, turn it down to a simmer and place a glass bowl that just fits over the top and into the pot, but doesn't touch the water.
Add 46% Cacao Chocolate (1 cup) the bowl and stir occasionally until chocolate is melted. Remove from heat.
Add figs and mash into chocolate.
Whisk Corn Starch (1 tablespoon) with Water (1/4 cup).
Let an ice cube melt in the bottom of a clean pot (this keeps the milk from scalding). Add the cornstarch mixture, Salt (1 pinch), Honey (3 tablespoon), and Milk (2 cup) and warm slowly, over medium heat, stirring occasionally.
When it's warm (after about 2-4 minutes), whisk in the chocolate and fig mixture.
Slowly bring the mixture to a boil over medium heat, gently whisking or stirring with a wooden spoon almost constantly until it has thickened (about 3-5 minutes).
Remove from heat and pour into 8 4-ounce ramekins.
Gingerly set one figs slice on top of the pudding, and sprinkle with Ground Cinnamon (to taste) and Sea Salt Flakes (to taste). Cool for about 10 minutes on the counter.
Then cool completely in the refrigerator for about 1 hour.
Serve when they're completely cooled and set.