Blueberry Crumble Bars - 7 Vegan Ingredients

These little bars are downright heavenly. Blueberries rest on a crust and are adorned with crumbles. When baked, cooled and refrigerated overnight they come out perfectly creating the most desirable bars around. We shared these at a get together and was told "these are delicious!" and they were the most popular dessert! 

Look at those beauties, can you resist? They are made with almond flour and gluten-free oats for a gluten-free spin, are completely vegan, pretty simple to put together and each time they turn out fabulously. Plus, half the amount of sweetener is used and it isn't refined sugar. I've yet to have a batch that hasn't been raved over! This recipe was inspired from my cookbook. I have a few other varieties in store brewing in my mind and can't wait to share soon. With love, Christa

Ingredients:

• 1 Cup Almond Flour
• 1 Cup Rolled Oats (if allergic: Certified Gluten-Free)
• 1/4 tsp Baking Soda
• 1/8 tsp Sea Salt
• 1/2 Cup Coconut Oil, Softened
• 1/4 Cup Agave Syrup
• 3/4 Cup Blueberry Puree
• 1/4 Cup Blueberries

Peaceful Preparation: 

1. ​​Preheat the oven to 350 degrees F. Grease a pan, I used a loaf pan. Line with foil and grease or parchment paper. 
2. Combine the almond flour, rolled oats, baking soda and sea salt together in a medium size bowl. 
3. Add the coconut oil and agave syrup. Mix together an then with your hands, fully incorporate until a crumbly mixture is formed.
4. Press a loose 2 cups in the base of the prepared pan, reserving the balance for topping.
5. Puree fresh or defrosted frozen blueberries in a food processor until you have 3/4 cup puree. Spread the puree on the crust within 1/4 inch of the edge. Add the remaining 1/4 cup blueberries on top.
6. Sprinkle the remaining oat mixture on top, lightly pressing into the puree. Bake for 40 minutes, until golden. Allow to cool completely. Refrigerate until firm, preferably overnight. The next day cut into bars and serve. 

Tips & Tricks:

• Use coconut butter for oil-free. Try fruit puree for oil-free like banana, I have and it works well! 
• Use your favorite sweetener like coconut sugar, brown sugar, raw sugar, maple syrup or pass and try raisins or date paste. You can double the sugar for sweeter bars. I have done them both ways. 
• Use your favorite filling.