Blueberry Crumble Bars

I am totally in love with the simplicity of this recipe, as suspected. I have been following Farm to Table Life for some time now. This woman is a yogi and commander in chief when it comes to raw, vegan food. She inspired me to make these tasty bars, with my own twist of course. 

I will be heading to the remote, serene woods of Coyle, Oklahoma this weekend to serve as executive chef for the UNPLUG + RECHARGE retreat that I am co-authoring with Paula Sharp of  Persimmon Whole Health.  I have written these bars into my menu because of how simple, healthy and delicious they are! I will be serving them for breakfast with fresh fruit, coffee, tea and kombucha.

INGREDIENTS

CRUST
1 cup almond meal
1|2 cup unsweetened, shredded coconut
5 dates, pitted
1|2 t coconut oil
pinch of salt
pulse all ingredients in a food processor until you can form a ball in your hand with it

FILLING
6 ounces berries (raspberries, blueberries, strawberries or blackberries)
2-3 T sweetener (honey, agave, maple syrup)
1 T coconut oil
1 t fresh lemon juice
 blend all ingredients in the processor until smooth

TOPPING
1|2 c walnuts
1|4 c shredded coconut
1 t coconut oil
1 t lemon juice
1|2 t lemon zest
pinch of salt
pulse until you get a small, coarse meal

DIRECTIONS
This recipe is SO simple. Make the crust. Press it into the bottom of a loaf pan lined with parchment paper to make a crust. Put it in the freezer. Make the filling. No need to clean the processor first. Pour the filling on top of the crust. Return it to the freezer. Make the topping. Put all of the ingredients into the food processor and pulse until you get a good, crumbly topping. Remove the dish from the freezer and top with the crumble topping. Gently spread it evenly and press lightly into the filling so that everything sticks together. Cover with plastic wrap and return to the freezer for a minimum of 2 hours to set.  After that, remove from the freezer and slice when cold. Allow to come to room temp 15-20 minutes before serving.

ENJOY!