Vegan Fig-Apple Coconut Crumble Bars
Filling
- 1 cup dried mission figs, (roughly chopped & tough stems removed)
- 1 cup water
- 1 cinnamon stick
- 1 cup apple, (peeled & shredded)
- 1 Tbsp. fresh lemon juice
Crust
- 1 cup spelt flour
- 1 cup almond flour
- 1/4 cup old fashioned rolled oats
- 1/4 cup coconut sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 cup coconut oil, (room temperature)
- 2 Tbsp. pure maple syrup
- 2 Tbsp. water
- 1 tsp. vanilla extract
- 1/4 cup. unsweetened coconut flakes
- Preheat oven to 350 degrees F. Line an 8x8-in. baking dish with parchment paper.
- In medium saucepan, bring water, chopped figs and cinnamon stick to boil. Immediately reduce heat and simmer uncovered for 10 minutes, or until liquid is absorbed and figs are very tender. Remove/discard cinnamon stick and set filling aside to cool.
- In medium bowl, add cooled cooked figs, shredded apple and lemon juice. Mix until combined.
- In food processor fitted with an “S” blade, add spelt flour, almond flour, rolled oats, coconut sugar, cinnamon, salt and baking powder. Pulse several times until combined and oats are coarsely ground. Add coconut oil, maple syrup, water and vanilla extract and pulse several more times until dough comes together (it should hold together when squeezing between your thumb and forefinger).
- Reserve and set aside 3/4 cup of dough for the bar topping; press the rest of the dough evenly into bottom of prepared baking dish. Place into preheated oven and bake for 13 minutes, or until lightly golden.
- Remove from oven and spoon filling evenly over hot crust. Crumble reserved dough evenly over the top, along with coconut flakes. Return to oven and bake until golden, about 25-26 minutes. Let cool completely before cutting into nine equal-size bars.
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