Vegan Blueberry Crumble Bars

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Vegan Blueberry Crumble Bars

Jill Dalton
Savor the simplicity of our Plant-Based Blueberry Crumble Bars – a delightful treat that brings together the natural sweetness of blueberries and a buttery oat crumble crust. Whether you're experienced plant-based eater or simply looking for a delicious, guilt-free indulgence. They're quick & easy to make and even easier to enjoy, so trust me when I say: You Need These!
4.90 from 19 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 9
Calories 243 kcal

Ingredients
 
 

Crust

Filling

Instructions
 

  • Preheat oven to 350°F.

Crust

  • Add the oats to a blender and grind into a flour.
  • Add the dates to the oat flour in the blender and blend until it is a fine crumble.
  • Add this mixture to a mixing bowl along with the almond flour, baking powder, baking soda and cinnamon and stir.
  • Stir in the vanilla and water and mix until it starts clumping together slightly, adding more water a tablespoon at a time if necessary.
  • Press 3/4 of the mixture into the bottom of a lined 9×9 pan.

Filling

  • Blend 1/2 cup of the blueberries, dates, water, arrowroot flour and lemon juice until dates are pulverized.
  • Add this mixture along with the remaining 2 cups of blueberries to a saucepan and cook on medium until mixture thickens slightly.
  • Pour mixture over the crust and smooth surface.
  • Crumble remaining crust mixture over the top of the blueberry mixture.
  • Bake for 30 minutes.
  • Let cool before cutting. Bars will turn more firm once chilled.
  • Store in an airtight container in the fridge for up to a week.

Nutrition

Calories: 243kcalCarbohydrates: 44gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gSodium: 45mgPotassium: 301mgFiber: 6gSugar: 26gVitamin A: 26IUVitamin C: 6mgCalcium: 57mgIron: 2mg

18 thoughts on “Vegan Blueberry Crumble Bars”

  1. Hi Jill, love how this recipe looks. My son is allergic to nuts and I think he would love this. How can I substitute the almond flour? Should I add an extra cup of oat flour?

  2. Hi Jill, Can I use “Just Date Syrup” instead of dates or are they needed since it’s mixed with Almond Flour in processor? Thanks 

  3. Juan Sánchez-Villalobos Ramírez

    Jill, wat could I use instead of the oats? could I use more Almond flour and a little coconut flour as the blend? thanks (we’re trying to eat Keto vegan…)

  4. This was excellent. I’m bringing it to a potluck this weekend. Nobody will guess it’s vegan and contains no sugar!

  5. This recipe is just sooooo good! I made it last week as written and it was such a hit, especially with my toddler. We tried it again this week with peaches in place of blueberries. Can’t wait to try it with strawberries for Valentine’s Day! Thank you for this super easy and extremely delicious recipe 🙂

  6. henricookhealthy

    Hey Jill!

    Can we use almond Milk both in filling and crumble instead of water to make it more “Creamy taste”?

  7. Thanks for the recipe. I’ve made this 3 times now. I asked my son what he wanted for Easter breakfast and he wanted me to make this recipe!

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