This vegan blueberry chocolate crumble is made with only a few healthy ingredients like oats, coconut oil, raw unsweetened cranberries and maple syrup. Oh trust me, regardless of your food philosophy, you’re just going to love it!
I can’t believe I haven’t tried this crumble recipe before. What makes this blueberry chocolate crumble recipe so awesome and easy is that the crust layer is prepared with simple yet wholesome ingredients like oats, coconut oil, dark chocolate and maple syrup. You’ll simply pour this crumble layer evenly over the blueberries and boom, done.
For the filling I used raw unsweetened dried cranberries and fresh blueberries bought from the local farmer’s market, but you could also use frozen berries – as they’ll work well too. Use whatever is easiest for you, but just do it.
Did you know that fresh blueberries are an excellent source of vitamin C, which is a powerful natural antioxidant? They also contain vitamins A, E and K, minerals and dietary fibers – essential for an optimum health.
The filling can be easily replaced with your favorite berries and honey. And don’t worry, the filling is sweet enough, there is no need to add more than one tablespoon of maple syrup or honey. In case it’s not sweet enough, simply add a bit more maple syrup. But I’d recommend to keep the sugar content low.
This crumble is really one of those recipes that simply works – the blueberries and dried cranberries soften and sweeten in the oven while the oatmeal and dark chocolate go hand in hand.
Dark chocolate is packed with nutrients that can positively affect your health too, being especially protective against cardiovascular disease if it’s consumed in moderation (1 or 2 squares a day). It is rich in antioxidants, fiber, iron, magnesium and a few other minerals – so it’s good for your brain functions, skin, etc. Make sure you buy dark chocolate with 70% or higher cocoa content. In this recipe I’m using one with 81% cocoa.
Another amazing thing about this crumble is that you can have it at any time of the day, really. I do prefer to have mine in the morning along with Greek yoghurt, banana and extra fresh berries on top, but it could also be served with a scoop of vanilla ice-cream as a dessert at any moment. Maybe even as a pre-workout snack to give you that little extra oomph. It can also be refrigerated up to 3 days.
Try this crumble as soon as possible, you will love it too!
- Blueberry Filling:
- - 3 cups (375 g) fresh blueberries
- - 1 cup (150 g) dried cranberries
- - 2 tbsp (half) lemon juice
- - 1 tbsp maple syrup or honey
- Crumble Topping:
- - 500 g rolled oats (gluten free if you are allergic)
- - 5 tbsp almond flour (or your favorite choice)
- - a pinch sea salt
- - 3 tbsp maple syrup or honey
- - 3 squares dark chocolate 81%, grated
- - 5 tbsp melted coconut oil
- Preheat the oven to 200°C (~400°F). Then rinse the blueberries very well and place them in a baking dish. Toss with dried cranberries, lemon juice and maple syrup or honey.
- Prepare the crumble in a separate bowl. Start by mixing the rolled oats, almond flour and salt. Then add maple syrup or honey and the coconut oil. use your hands to mix until well combined.
- Pour the crumble filling evenly over the blueberries and bake in the oven for 35 minutes until the crumble is firm and lightly browned.
- Serve it with yoghurt for breakfast or with a scoop of ice cream on top of you're feeling naughty.
I used coconut oil for its amazing taste, but you can replace it with butter or extra-virgin olive oil if you wish. I also used fresh blueberries bought from the local farmer's market, but you could also use frozen berries or your favorite berries.
Recipe loosely adapted from Green Kitchen Stories