Blueberry Chia Crumble Bars

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Blueberries
  • 1/2 Lemon, juice of small
  • 10 Medjool dates, pitted

• Condiments

  • 1 tbsp 100% pure maple syrup, pure

• Baking & Spices

  • 1/2 tbsp Cinnamon
  • 1 Dash Sea salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Coconut oil, heaping

• Nuts & Seeds

  • 1 cup Almonds, raw
  • 1 1/2 tbsp Chia seeds
  • 1 cup Pecans, raw

Found on bewholebeyou.com

Description

Ingredients

• 1 cup blueberries (thawed if frozen)
• 1 T 100% pure maple syrup
• 1 1/2 T chia seeds
• Juice of 1/2 small lemon
• 1 c raw almonds
• 1 c raw pecans
• 10 medjool dates, pitted
• 1/2 T cinnamon
• 1 tsp vanilla extract
• 1 T, heaping coconut oil (not melted)
• Dash of sea salt

Directions

• In a small bowl, mash the blueberries well. Add in the lemon juice, maple and chia seeds and whisk together until well combined. Chill for about 30 minutes or until the jam is set. In a food processor, combine the almonds and pecans. Pulse for about 5 second intervals until the mixture is a combination of grain like pieces with small chunks. You want there to be some small chunks still so dont over process. Set aside about 2 T of the mixture to use later. Then add all other crumble ingredients and process until fully combined and dates are broken down. Press mixture firmly into a parchment lined pan. A 6x8 or 8x8 pan will work, just modify to the thickness you want. Remove the jam from the refrigerator and spread evenly over top. Finally, sprinkle the crumble topping over the blueberry jam. Allow to set in the freezer for about 15 minutes before serving. Remove and cut into bars. Store in the fridge.