Description

Makes 6-8 servings

Prep time: 5 minutes

Cook time: 40 minutes

Ingredients

For filling:

1½ cups Medjool dates, pitted
15 oz. frozen wild blueberries, thawed for blending
15 oz. frozen wild blueberries, thawed for filling
3 fresh peaches, diced, pitted and skins removed

For the streusel topping:

½ cup almond flour, finely ground
¼ cup oat flour, finely ground
¼ cup raw almonds, soaked & skins removed
¾ cup raw hazelnuts, soaked & skins removed
½ cup vegan butter or coconut oil
½ cup coconut sugar
3 tablespoons raw hemp seeds
1 tablespoon ground cinnamon
3 tablespoons mesquite powder
1 teaspoon lucuma powder
1 teaspoon vanilla bean powder
¼ teaspoon pink Himalayan salt

Instructions

1) Using a food processor or blender, combine 15 ounces of the wild blueberries, peaches and dates and process until smooth.

2) Fold in the other 15 ounces of wild blueberries and stir to mix.

3) Pour the filling into a 9” pan or into small single-serving ramekins/dishes, leaving space before the brim for the crumble. Place in the refrigerator to set for 20 minutes.

4) Using a clean food processing bowl, combine all the ingredients for the streusel and pulse slowly until the nuts are finely chopped and the mixture is crumbly.

5) Remove the blueberry dishes from the refrigerator, generously top each with the crumble and return to the refrigerator to set for another 10-20 minutes before serving.

6) Freeze any extra remaining crumble for another use.

Notes

**Serve with freshly whipped coconut cream and a dash of cinnamon.

**Crumble can also be used as a crust for a pie or pudding (like Chocolate Avocado).