This recipe was inspired by blueberry crumble. But I made my own version, and it is more bar and less crumble. There IS a crumble topping. And a creamy blueberry filling. And a hazelnut-y crust. You cannot go wrong. In my brain I was envisioning a perfectly sliced blueberry oat bar topped with a sexy orb of melty ice cream. A friend went and bought me a pint of vanilla coco ice cream for this recipe, so all my dreams have now come true. —EvE
MAKES 9 BIG BARS
1 cup (120 g) hazelnuts
1 cup (80 g) rolled oats
2 tbsp (30 ml) melted coconut oil
2 tbsp (30 ml) maple syrup
FILLING
2 cups (295 g) blueberries
⅓ cup (50 g) raisins
½ tsp vanilla powder
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) melted coconut oil
¼ cup (40 g) chia seeds
TOPPING
½ cup (40 g) rolled oats
½ cup (48 g) almond flour
⅛ tsp Himalayan salt
½ tsp ground cinnamon
½ tsp ground ginger
1 tbsp (15 ml) melted coconut oil
1 tbsp (15 ml) maple syrup
2 tbsp (30 ml) water or lemon juice
FOR 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 it into a lined pan and leave it in the fridge.
FOR 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 it onto your crust, spreading evenly, and leave it in the fridge or freezer until solid (a couple hours).
FOR THE TOPPING
Mix together all the ingredients with a spoon, and then press this on top of your blueberry filling layer. Leave it in the fridge or freezer overnight; then slice and serve with vegan ice cream! I used vanilla coconut ice cream and it was heavenly.