Fig Coconut Crumble Bars with Collagen Peptides makes for the perfect Fall dessert complete with crisp oats & coconut flakes. Gluten & dairy free.
I was planning on making these fig bars two weeks ago. I’ve been going to this amazing healer in Portsmouth, NH & on the way home I pass by Trader Joe’s. So two weeks ago I bought a two-pound package of black figs & I was ready to go.
Finally, I had a free afternoon & I was in the mood to bake. I open the fridge, open the plastic container of figs. Pick one up. And to my surprise…they were covered in mold.
Into the garbage they went.
Fast forward two weeks, I had my follow up appointment & you KNOW that I stopped on Traders on my way home AGAIN & left with none other than BLACK FIGS!
This time I acted quick. I made this Fig Coconut Crumble the same night as buying the figs so there was NO shot mold was going to get in my way again.
So I actually have a slight obsession with figs, beginning when I was younger. My mom NEVER bought Fig Newtons but they were always at my cousins. On the way home from my cousins house every time, I ate Fig Newtons & Vanilla Wafers. Every. Single. Time.
Literally haven’t had a fig since.
Until Sweden. In Sweden, my meals literally consisted of: avocado toast with fried eggs for dinner & gluten free granola with dried figs, bananas, & gluten free oat milk for breakfast. I ate it every single day & never got tired of it. And yes, that’s coming from a girl who craves food variety.
Fast forward back to last week…I literally thought for days about a creative way to use the figs. I thought about it for a little too long as you know (cough cough MOLD).
Okay, I promise that’s the last time I’ll bring it up LOL!
I used some inspiration from Pinterest & put my own spin on a updated gluten free & dairy free Fig Newton bar.
Let me assure you, although I haven’t had a Fig Newton since the early 2000s, I promise this Fig Coconut Crumble beats a classic Fig Newton ANY DAY. They are amazing. In the recipe below, you’ll also notice that I added collagen, but that step is optional but I find working collagen into your diet can be extremely beneficial!
Either way, this recipe is delicious & perfect for fall. If I ate regular ice cream, better believe I would add a scoop of ice cream on top of a warm square of this crumble. A girl can dream!
These fig bars also contain chia seeds. When chia seeds are combined with a liquid, the seeds soak up the liquid & create a jelly-like consistency. I used 2 tablespoons of chia seeds in the fig jam mixture to create a thicker consistency & I love the way it turned out. Chia seeds also have amazing health benefits that I go over in my last post, which is an added bonus to this recipe!
Gluten & Diary Free Fig Coconut Crumble with Collagen Peptides
Fig Chia Jam Filing
- 10-12 Ripe Black Figs
- 2 tbsp Coconut Sugar
- 2 tbsp Chia Seeds
- 1 scoop Vital Proteins Collagen Peptides
- 1.5 cups Bob's Red Mill All Purpose Gluten Free Baking Flour
- 1.5 cups Bob's Red Mill Old Fashioned Gluten Free Rolled Oats
- 1/2 cup Shredded Coconut Flakes
- 1/2 cup Coconut Sugar
- 3 tbsp Ground Flax Seed
- 2 tsp Chia Seeds
- 1/2 scoop Vital Proteins Vanilla Collagen Peptides
- 1 tsp Aluminum Free Baking Powder
- 1/2 tsp Himalayan Pink Salt
- 1 tsp Cinnamon
- 3/4 cup Melted Coconut Oil
Fig Chia Jam Filling
Rinse 10-12 ripe black figs
Cut the stem off of each fig & slice them into quarters. Then proceed to slice the quartered pieces in half.
Place the sliced figs into a sauce pan & cover the figs with water.
Add in the coconut sugar & stir.
Bring water to a boil. Be sure to stir frequently.
Once the water has reached a boil. Turn down to medium heat & simmer the figs for 10 minutes.
Add the Vital Proteins Collagen Peptides & chia seeds. Stir on low heat while the chia seeds create a jelly.
In a large mixing bowl, combine the dry ingredients.
Pour in the melted coconut oil & mix well.
Assembling the Fig Coconut Crumble
Preheat the oven to 350 degrees.
Line a glass dish with parchment paper. Separate 1/2 of the coconut crumble & gently press the crumble into the bottom of the dish.
Add the fig chia jam on top of the first layer of the coconut crumble. Proceed to crumble the remaining dry mixture on top of the fig chia jam.
Bake at 350 degrees for 25-30 minutes, or until the top layer becomes a golden brown. Let cool completely before slicing.
If you tried these Fig Coconut Crumble Bars, or any other recipe on the blog, let me know if you enjoyed it by leaving a comment or rating below!