Name: Hazelnut Blueberry Crumble Bars
Prep time: 45 min
Cook time: 45 min
Yield: 9 bars
Cuisine: American
Ingredients: 1 cup hazelnuts; 1 cup rolled outs; 2 Tbsp maple syrup; 2 Tbsp coconut oil ((melted)); 2 cups blueberries; 1/3 cup Raisins; 1/2 tsp vanilla powder; 1 Tbsp lemon juice; 1 Tbsp coconut oil ((melted)); 1/4 cup chia seeds; 1/2 cup rolled oats; 1/2 cup almond flour; 1/3 tsp Hilalayan salt; 1/2 tsp cinnamon powder; 1/2 tsp ginger powder; 1 Tbsp coconut oil ((melted)); 1 Tbsp maple syrup; 2 Tbsp water or lemon juice

Serves

Level

Moderate

Ingredients

Ingreds.

Total

45min

Serves

Level

Moderate

Ingredients

Ingreds.

Total

45min

Part oat bar, part blueberry crumble, these delicious treats are absolutely to die for during blueberry season. To make it perfect, add a little bit of vegan nice cream!

Ingredients

Base

1 cup hazelnuts
1 cup rolled outs
2 Tbsp maple syrup
2 Tbsp coconut oil (melted)

Filling

2 cups blueberries
1/3 cup Raisins
1/2 tsp vanilla powder
1 Tbsp lemon juice
1 Tbsp coconut oil (melted)
1/4 cup chia seeds

Topping

1/2 cup rolled oats
1/2 cup almond flour
1/3 tsp Hilalayan salt
1/2 tsp cinnamon powder
1/2 tsp ginger powder
1 Tbsp coconut oil (melted)
1 Tbsp maple syrup
2 Tbsp water or lemon juice

Servings: bars

Units:

Directions

Prep

45 min

Total

45 min

To make the base

Grind the nuts and oats into flour.
Stir in the coconut oil and maple syrup with a spoon until you have a moist dough that holds its shape.
Press into a lined pan and leave in the fridge.

To make the filling

Blend all the ingredients - except the chia seeds - until as smooth as desired (I like mine a little chunky for texture).
Stir in the chia seeds. It should soon start to thicken up thanks to the chia: you want a yogurt-like consistency. If it's too thin, add more chia seeds and/or coconut oil.
Scoop onto your crust, spread evenly, and leave in the fridge or freezer until solid (a couple hours).

To make the topping

Mix together all the ingredients with a spoon then press on top of your blueberry filling layer.
Leave in the fridge or freezer overnight, then slice and serve with vegan ice cream! I used vanilla coconut ice cream and it was heavenly.