Place the halved figs, seeds side up, in a skillet over high heat.
Sprinkle the coconut sugar on top.
Allow the sugar to melt, about 3-5 minutes.
Flip the figs over in the pan and allow to brown for about another 3 minutes.
Turn off the heat, then drizzle the balsamic vinegar over the caramelized figs.
Serve hot or at room temperature.
Storing:Leftovers can be covered and refrigerated for up to a week. Enjoy them at room temperature or reheated in a microwave.Serving:Try them hot on top of non-dairy vanilla ice cream for dessert. Or serve them on toast with vegan cream cheese or layered with dairy-free yogurt in a parfait.