2/3cupmilk,(or dairy-free alternative like almond, soy, coconut)
Preheat the oven to 375°F. Cut the figs into 1/4-inch pieces, drizzle with honey, and sprinkle with salt. Roast until soft and juicy, about 10 minutes. Once finished, remove from the oven and let cool for about 10 minutes.
Blend the bananas, tahini, and milk until smooth.
Distribute the roasted figs and the banana-tahini puree in the base of your popsicle molds in alternating layers until they are filled, leaving a bit of head space at the top to allow for expansion of the filling during freezing.
Tap the molds lightly against the counter to ensure that there are no air pockets around the pieces of fruit – this can cause the frozen pops to break when you remove them.