Raw Blueberry Crumble Slice

 

When I lived in Byron Bay there was a lady that made date crumble at the markets that I absolutely loved. I do have a great fig and ginger crumble recipe, but I was inspired by the near end of summer to make a berry version. This recipe is also nut free, which can be rare in raw desserts! Its light, fresh and truly moreish, and its good for you too! I love it drizzled with some coconut cream.

_DSC0093 copy

Base and Crumble:

  • 1 ½ cups of desiccated coconut
  • 1 ½  cups of oats
  • 3.4 cup of activated buckwheat
  • 1 ½ cups of soft pitted dates
  • ¼ cup of dried mulberries (or sultanas if you cant find mulberries)
  • ¼ teaspoon of salt
  • ½ teaspoon of cardamom
  • 1 tablespoon of almond butter
  • ¼ cup of coconut oil
  • ½ cup of water

 

Filling-

  • 2 cups of fresh blueberries (if using frozen, make sure they are defrosted)
  • 2 tablespoons of coconut nectar
  • 1 teaspoon of vanilla
  •  2 tablespoons of lemon juice
  • pinch of salt
  • 3 tablespoons of chia seeds
  • ¾ cup of water

_DSC0095 copy

For the base and crumble:

Place the coconut, oats and buckwheat in your food processor and pulse a few times to break it down. Then add the remaining ingredients except for the water and process until it becomes a crumble. Remove half of the mixture into a bowl. With the remaining mix, drizzle in a little water until the mixture comes together- this will be the base so add enough water until it holds when you press it between your fingers.

Add the base mixture to the bottom of a slice tray and press down evenly. Place in the fridge whilst you make the filling.

For the filling:

Add the chia seeds to the water and allow to sit for 15-20 minutes until they plump up and become like a chia jelly.

Add all ingredients to a high speed blender and blend until relatively smooth. It can have some texture. If you need to add a little more water you can, but it should be the consistency of a thick jelly.

Pour this mixture over the base and then add the reserved crumble evenly on top.

Press down so it holds and then refrigerate for an hour or two before slicing.

_DSC0103 copy