Hazelnut Blueberry Crumble Bars
Hazelnut Blueberry Crumble Bars
Prep
45min
Total
45min
Servings
9
Ingredients
14
Level
Moderate
Prep
45min
Total
45min
Servings
9
Ingredients
14
Level
Moderate
Recipe by:Emily Von Eux
Hazelnut Blueberry Crumble Bars
Prep:45minTotal:45minServes:9
Ingredients
Base
Filling
Directions
To make the base
  1. Grind the nuts and oats into flour.
  2. Stir in the coconut oil and maple syrup with a spoon until you have a moist dough that holds its shape.
  3. Press into a lined pan and leave in the fridge.
To make the filling
  1. Blend all the ingredients – except the chia seeds – until as smooth as desired (I like mine a little chunky for texture).
  2. 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.
  3. Scoop onto your crust, spread evenly, and leave in the fridge or freezer until solid (a couple hours).
To make the topping
  1. Mix together all the ingredients with a spoon then press on top of your blueberry filling layer.
  2. 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.
Ingredients
Base
Filling
Directions
To make the base
  1. Grind the nuts and oats into flour.
  2. Stir in the coconut oil and maple syrup with a spoon until you have a moist dough that holds its shape.
  3. Press into a lined pan and leave in the fridge.
To make the filling
  1. Blend all the ingredients – except the chia seeds – until as smooth as desired (I like mine a little chunky for texture).
  2. 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.
  3. Scoop onto your crust, spread evenly, and leave in the fridge or freezer until solid (a couple hours).
To make the topping
  1. Mix together all the ingredients with a spoon then press on top of your blueberry filling layer.
  2. 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.
Directions
To make the base
  1. Grind the nuts and oats into flour.
  2. Stir in the coconut oil and maple syrup with a spoon until you have a moist dough that holds its shape.
  3. Press into a lined pan and leave in the fridge.
To make the filling
  1. Blend all the ingredients – except the chia seeds – until as smooth as desired (I like mine a little chunky for texture).
  2. 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.
  3. Scoop onto your crust, spread evenly, and leave in the fridge or freezer until solid (a couple hours).
To make the topping
  1. Mix together all the ingredients with a spoon then press on top of your blueberry filling layer.
  2. 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.
Notes

hazelnut blueberry oat bars

Emily Von Euw

Chef: 

Creator of This Rawsome Vegan Life, a blog dedicated to sharing wholesome raw, vegan recipes and information about the lifestyle. Emily von Euw has recently released her first cookbook all about raw desserts called Rawsome Vegan Baking.