Vegan – Gluten Free
prep time: 30 minutes
bake time: 20-25 minutes
yield: 16
Ingredients
Crust:
4 ½ cups rolled oats
¾ cup Sprouted Almond Manna Butter*
¼ cup coconut sugar
¼ cup coconut oil
¼ cup coconut flour
¾ teaspoon Himalayan pink salt
1 tablespoon cinnamon
Filling:
3 cups dried figs
½ cup hot water
2 tablespoons agave nectar
2 teaspoons coconut flour
pinch Himalayan pink salt
Instructions:
Process oats, coconut sugar, coconut flour, pink salt, and cinnamon in a food processor until finely ground.
Add almond butter and coconut oil and process until dough like consistency. Reserve a small portion for crumble topping and set aside.
Oil a 9 by 9 baking pan with a little coconut oil and preheat oven to 350 degrees.
Press dough into pan until smooth and let chill while you prepare the filling.
Cover figs with hot water in a bowl and add the pinch of salt, let sit for 3 minutes, and transfer to a cleaned food processor. Add the agave and coconut flour and process in a jam-like consistency.
Take the pan out of the fridge and spread filling over crust. Take remaining dough and crumble over top.
Bake for 20-25 minutes until crumble topping is golden.
Let cool and enjoy!
*Cashew Bliss Manna Butter could also be used in this recipe
