Description
Undetectably healthy blueberry crumble bars that are easy to make and even easier to eat! Made with fresh blueberries and entirely vegan and gluten free, these simple blueberry bars will be your favorite healthy summer dessert!
Ingredients
Scale
Blueberry Crumble Bar Base:
- 1 1/2 cups cassava flour
- 1/2 cup coconut oil, softened
- 1/3 cup chilled water
- 1/3 cup maple syrup
- 1 tsp vanilla extract
Blueberry Filling:
- 2 cups fresh blueberries
- 1 1/2 cups water
- 1/3 cup arrowroot powder
- 1 Yogi Green Tea Blueberry Slim Life tea bag
Crumble Topping:
- 1 cup sprouted GF oats
- 1/2 cup cassava flour
- 1/2 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 tsp vanilla extract
Instructions
- To start, prepare the blueberry filling by bringing the blueberries and water to a boil in a large pot on the stove.
- Keep the water boiling, and sift in the arrowroot powder. Stir with a whisk to combine the arrowroot powder into the mixture, and reduce the heat to a simmer. Add the Yogi Tea Blueberry Slim Life tea bag to the pot and allow the mixture to steep with the tea for 5 minutes.
- Remove the tea bag and keep the pot on simmer while you prepare the base.
- Preheat the oven to 425F and line an 8×8 baking tray with parchment paper.
- In a large bowl, cut the softened coconut oil into the cassava flour with either a fork or a pastry cutter. Do this until the texture is crumbly like sand. Add in the chilled water, maple syrup, and vanilla extract, and combine the ingredients until it resembles a thick dough.
- Press the dough into the base of the pan, spreading it out to touch the edges of the baking pan. Poke a few holes into the dough and place the pan into the fridge to chill for 10 minutes.
- Once chilled, remove the pan from the fridge and place into the oven to bake for 12-13 minutes, or until the crust is lightly golden.
- Remove from the oven and allow to cool. Reduce the oven heat to 375F. At this point, you can remove the blueberry filling from the stove top as well, and take a fork to mash the berries all together. Set both the base and the filling aside as you prepare the crumble.
- In a large bowl, whisk together the cassava flour and oats. Then add in the coconut oil, maple syrup, and vanilla extract, and combine into a sticky batter.
- Now assemble the blueberry crumble bars. Pour the blueberry filling on top of the cooled crust, then drop dollops of oat crumble on top of the blueberry filling.
- Place into the oven to bake for 27-32, or until the oats have lightly browned to a golden color. Remove from the oven and allow the bars to set for 30 minutes.
- Slice and serve warm.
Notes
Coconut oil swap: if you do not want to use coconut oil, vegan butter is also a wonderful substitute here.
Nutrition
- Serving Size: 1 bar
- Calories: 246
- Sugar: 10.3 g
- Sodium: 6.6 mg
- Fat: 13.9 g
- Saturated Fat: 11.3 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 1.4 g
- Cholesterol: 1.6 mg
Keywords: blueberry crumble bars, healthy blueberry crumble bars, vegan blueberry pie bars, blueberry pie bars, blueberry bars, healthy blueberry desserts