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.
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.