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Fig Coconut Crumble With Collagen Peptides - Gluten & Dairy Free

Gluten & Diary Free Fig Coconut Crumble with Collagen Peptides

Course Breakfast, Dessert
Keyword chia seeds, coconut, coconut sugar, collagen, dairy free, fig, gluten free
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes


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


Fig Chia Jam Filling

  1. Rinse 10-12 ripe black figs

  2. Cut the stem off of each fig & slice them into quarters. Then proceed to slice the quartered pieces in half. 

  3. Place the sliced figs into a sauce pan & cover the figs with water.

  4. Add in the coconut sugar & stir.

  5. Bring water to a boil. Be sure to stir frequently. 

  6. Once the water has reached a boil. Turn down to medium heat & simmer the figs for 10 minutes. 

  7. Add the Vital Proteins Collagen Peptides & chia seeds. Stir on low heat while the chia seeds create a jelly. 

Coconut Crumble

  1. In a large mixing bowl, combine the dry ingredients. 

  2. Pour in the melted coconut oil & mix well. 

Assembling the Fig Coconut Crumble

  1. Preheat the oven to 350 degrees. 

  2. Line a glass dish with parchment paper. Separate 1/2 of the coconut crumble & gently press the crumble into the bottom of the dish.

  3. 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.  

  4. Bake at 350 degrees for 25-30 minutes, or until the top layer becomes a golden brown. Let cool completely before slicing. 

  5. Enjoy!