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.
Lovely.
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
Ingredients
Fig Chia Jam Filing
- 10-12 Ripe Black Figs
- 2 tbsp Coconut Sugar
- 2 tbsp Chia Seeds
- 1 scoop Vital Proteins Collagen Peptides
Coconut Crumble
- 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
Instructions
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.
Coconut Crumble
-
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.
-
Enjoy!
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!

Omg these look amaaaaaaazing!!
-Natalie
Girl they are SOO good! Thanks for reading! xo
Can these be frozen
I haven’t freezed them, but I don’t think you’d have any issues in doing so!
I only have gelatin and no collagen peptides, I’m trying it anyway!