1. Preheat oven to 425 ̊F. Lightly grease a sheet pan.
2. Spread figs on prepared pan and sprinkle with monk fruit, Grand Marnier, and vanilla. Toss to evenly coat, then add lavender stems. Bake for 10 minutes.
3. Remove pan from the oven and add cubed butter. Bake until soft and tender, about 5 minutes.
4. Divide yogurt among bowls. Add roasted figs, including sauce from the pan. Top with pistachios, pomegranate seeds, cacao nibs, and mint.